Lemon Mascarpone Sorpresine
Updated: 3 days ago
Difficulty Level: Moderate
Total Time: 1.5 - 2 hours
Serving Size: 2-4 servings
Lemon mascarpone sorpresine, meaning little surprises! A fun handmade pasta shape tossed in a simple, yet flavorful lemon mascarpone sauce.

Ingredients:
1 cup '00' flour
1/2 cup semolina flour
2 whole eggs
3 yolks
14 oz. mascarpone
Juice & zest of 1 lemon
1/2 cup Parmigiano Reggiano, grated
Pasta water as needed
Directions:
Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.
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).
Cut the pasta sheets into roughly 2.5 x 2.5 inch squares and shape the sorpresine.
Bring a large pot of water to a boil.
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.
Stir in the grated Parmigiano and then add more lemon to taste.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it floats to the top, about 2-3 minutes. Reserve 1 cup of pasta water.
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.
Plate and top with more Parmigiano.
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