Lemon Mascarpone Sorpresine

Difficulty Level: Moderate

Total Time: 1.5 - 2 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 2 yolks

• 14 oz. mascarpone

• Juice & zest of 1 lemon

• 1/2 cup Parmigiano Reggiano, grated

• Pasta water as needed
  

Directions:

1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.

2. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (6 or 7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

3. Cut the pasta sheets into roughly 2.5 x 2.5 inch squares and shape the sorpresine.

4. Bring a large pot of water to a boil.

5. Meanwhile, melt the mascarpone in a pan over medium-low heat. Stir and add the zest of 1 lemon and juice of 1/2 lemon.

6. Stir in the grated Parmigiano and then add more lemon to taste.

7. Once the water comes to boil, add plenty of salt. Cook the pasta until it floats to the top, about 2-3 minutes. Reserve 1 cup of pasta water.

8. Strain the pasta and add it directly to the pan with the lemon mascarpone sauce along with 1/4 cup pasta water. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time.

9. Plate and top with more Parmigiano.