Pasta Shapes 101: Agnolini Mantovani
Traditional recipe for Agnolini Mantovani
Ingredients
For the Dough
- 300 gram Flour 00
- 3 large Eggs
- pinch Sea Salt optional
For the Filling
- 200 gram Beef ground
- 100 gram Pork ground
- 50 gram Parmigiano Reggiano grated
- 1 small Onion finely chopped
- 1 piece Garlic Clove minced
- t.t Sea Salt
- t.t Black Pepper coarsely ground
- Olive Oil Extra Virgin
Instructions
Prepare the Agnolini Pasta Dough:
- On a clean work surface, mound the flour and make a well in the center.
- Crack the eggs into the well and add a pinch of salt (optional).
- Gradually incorporate the flour into the eggs until a dough forms.
- Knead the dough for about 8-10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes,
Make the Filling:
- In a pan, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the ground beef and pork to the skillet. Cook until browned.
- Stir in the grated Parmesan cheese, salt, and pepper. Remove from heat and let the filling cool.
Roll out the Pasta Dough and fill the Agnolini:
- Divide the rested dough into smaller portions.
- Roll out each portion thinly with a pasta machine or rolling pin.
- Place small teaspoons of the filling along the dough, leaving space between each.
- Fold the dough over the filling and press around each mound to seal.
- Use a knife or pastry cutter to cut out individual agnolini.
Cook the Agnolini:
- Bring a large pot of salted water to a boil.
- Carefully drop in the Agnolini and cook until they float to the surface, about 2-3 minutes.
- Remove the cooked Agnolini with a slotted spoon and set aside.
Serve the Agnolini Mantovani:
- Serve immediately with you choice of Pasta Sauce or in a Brodo (broth).
- Garnish with herbs and Parmigiano Reggiano (optional). Buon appetito!