Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1 cup Mascarpone cheese
1/2 cup Pecorino Romano, finely grated
2 tbsp. extra virgin olive oil
2 garlic cloves, thinly sliced
4 tbsp. salted butter
1 pinch saffron
1 tbsp. honey
1/4 cup sun-dried tomatoes (use semi-dried if you can find them)
1/2 tbsp. fresh thyme
1/4 tsp. lemon zest
Pink peppercorn to taste
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. The dough can also be made ahead of time and rest overnight.
For the filling, add the Mascarpone and Pecorino to a mixing bowl or stand mixer and mix until combined. Add the filling to a piping bag and set aside
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Place about 1 tbsp. dollops of the filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti.
Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti until it floats to the top, about 2-3 minutes. Reserve 1/4 cup pasta water.
Meanwhile, add the olive oil to a large sauté pan and sauté the garlic over low heat for 1-2 minutes, until fragrant.
Add the butter, saffron, honey, sun-dried tomatoes and pink peppercorn to the sauté pan and stir until combined. Let sit on low heat until pasta has finished cooking.
Strain the pasta and add directly to the sauté pan with the sauce and 1/4 cup pasta water. Toss until combined.
Plate and top with fresh thyme, lemon zest and more cracked pink peppercorn and serve!