Difficulty Level: Moderate
Total Time: 2.5 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
2 Bartlett pears, peeled & coarsely grated
1/2 cup whole milk ricotta
1/2 cup Mascarpone
1/4 cup Pecorino Romano, finely grated
1/4 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
4 tbsp. unsalted butter
2 tbsp. Aged Balsamic Vinegar of Modena
Freshly cracked black pepper
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 pear, ricotta, Mascarpone, Pecorino, Parmigiano and salt 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).
Cut the pasta sheets into 2.5 x 2.5 inch squares. Place about 1 tbsp. of the filling onto each square and shape the triangoli.
Bring a large pot of water to a boil, add plenty of salt. Cook the triangoli until they float to the top, about 2-3 minutes.
Melt the butter in a pan over medium-low heat. When the pasta has finished cooking, strain and add directly to the pan with the melted butter and toss.
Plate and top with freshly cracked black pepper, more grated Pecorino and Aged Balsamic Vinegar of Modena.