Fagottini Pasta in a Cherry Tomato Sauce – The Pasta Challenge

This distinctive Italian recipe combines delicate home made fagottini pasta crammed with a wealthy, savory filling of eggplant and mozzarella and served in a vibrant cherry tomato sauce. It is an ideal dinner for many who love artistic and genuine Italian cooking.

What’s Fagottini Pasta?

Fagottini is an Italian time period translating to “little bundles”. This pleasant pasta selection is crafted by enveloping flavorful fillings inside small pockets of pasta dough, leading to a form that resembles tiny parcels or pouches.

You can find this stuffed pasta extra generally served in central and northern Italy and it’s a considerably fashionable model of tortellini, cappelletti and agnolotti and so on.

These artisanal pasta creations are made by hand, with every little bundle meticulously stuffed and folded to encase quite a lot of scrumptious components. The fillings can vary from conventional meat mixtures to scrumptious vegetarian choices, showcasing the flexibility of Italian pasta-making.

Components

• Eggs: These are essential for binding the pasta dough, giving it construction and richness.
• Italian 00 Flour: This finely milled flour is softer than all-purpose flour, producing a clean and simply workable pasta dough.
• Durum Wheat Semolina Flour: It is a high-protein flour that helps keep the form of the fagottini whereas cooking.
• Eggplants: Decide contemporary and agency eggplants. As soon as cooked, they’ll present a creamy texture and a mildly candy, earthy taste that pairs splendidly with the cherry tomato sauce.
• Fior di Latte Mozzarella: Fior di latte is a high-quality sort of contemporary cow’s milk mozzarella. If you cannot supply Fior di latte, use an everyday contemporary cow’s mozzarella.
• Breadcrumbs: You should use home made or store-bought breadcrumbs. Simply ensure they’re finely floor to raised incorporate and bind the filling.
• Contemporary Mint: Provides a refreshing, fragrant raise to each the filling and the ultimate dish.
• Further Virgin Olive Oil: A very good high quality olive oil will add extra taste to your sauce.
• Cherry Tomatoes: Their pure sweetness and acidity make a scrumptious sauce that pairs splendidly with the fagottini pasta. Contemporary, ripe cherry tomatoes work finest, however you can too use good-quality canned tomatoes if wanted.
• Garlic: A foundational taste for the tomato sauce. It needs to be contemporary and reduce into thick slices for this recipe.
• Parmigiano Reggiano: End your dish with a serving of grated Parmigiano Reggiano so as to add an umami kick to your recipe.

Professional Suggestions

Dealing with the Dough: When making the pasta dough, make sure the floor and your fingers are well-floured to stop sticking. Knead the dough till it’s clean and elastic. This can make it simpler to roll out and form your fagottini.

Tomato Sauce Consistency: The cherry tomato sauce needs to be simmered till it thickens barely however stays fluid sufficient to coat the pasta nicely. If the sauce turns into too thick, skinny it out with a bit of pasta cooking water.

Cooking Fagottini: Monitor the fagottini carefully whereas boiling. They’re achieved after they float to the floor. Overcooking could make them lose form and change into overly smooth.

Step by Step Directions

Put together the fagottini filling.

1) Cook dinner the eggplant cubes gently in a non-stick pan, along with a drizzle of additional virgin olive oil, for about quarter-hour.

2) Enable to chill and mix along with the mozzarella cubes, the breadcrumbs, salt, pepper and a number of the mint.

Make the dough.

3) Sift the 2 flours right into a bowl, add salt and blend them collectively. Create a nicely within the middle. Crack the eggs into the nicely and beat them evenly with a fork. Regularly incorporate the flour into the eggs till a tough dough kinds.

4) If the dough appears too dry, add a bit of water, one tablespoon at a time, till it comes collectively. Switch the dough to a floured floor and knead it for about 5-10 minutes till it turns into clean and elastic.

5) Roll the dough right into a ball and wrap it in plastic wrap (clingfilm) and let it relaxation for not less than half-hour.

Make the fagottini.

6) Roll out the dough on a floured pastry board (with a rolling pin or utilizing a pasta machine) right into a sheet that’s not too skinny. Utilizing a pastry cutter, reduce out squares measuring 5-6 cm on either side.

7) Switch the filling right into a piping bag with a clean nozzle and place grape-sized parts of the filling within the middle of every sq..

8) Shut every pasta sq. by first becoming a member of the 2 reverse ends, then adhere the 2 lateral triangles alongside the sides, sealing nicely along with your fingertips.

9) Place prepared fagottini on a flour-dusted work floor or tray.

Put together the sauce, end and serve.

10) Put together the sauce: in a big pan, let the oil warmth along with the garlic cloves, add the cherry tomatoes reduce into items and season with salt and pepper. Cook dinner till the cherry tomatoes begin to soften and break down.

11) Within the meantime, put a pot of water on to boil for the pasta. Add salt as soon as it begins to boil and produce it to a boil once more. Cook dinner the fagottini in boiling salted water till they rise to the floor (1-2 minutes), drain them, and add them to the tomato sauce.

12) Sauté the pasta briefly within the sauce, stirring gently. Switch to serving plates and full with grated Parmigiano Reggiano and some mint leaves. Serve instantly.

Storage and Leftovers

As soon as the fagottini pasta and sauce has cooled to room temperature, switch to an hermetic glass container. Retailer the hermetic container within the fridge. The pasta dish will keep contemporary and retain its high quality for as much as 2 days.

If utilizing a microwave, switch the pasta and sauce to a microwave-safe dish, cowl it loosely, and warmth for two minutes. Stir, then proceed heating in 30-60 second intervals till scorching all through.

To reheat on the stovetop, place the pasta and sauce in a pan over medium warmth. Add a splash of water to loosen the sauce and cook dinner whereas stirring incessantly till scorching all through.

The home made fagottini will also be frozen earlier than cooking. Place them on a baking sheet lined with parchment paper, making certain they aren’t touching. As soon as frozen, switch them to a freezer-safe bag or container. They are often cooked straight from frozen; simply add a few minutes to the boiling time.

FAQs

Extra Recipes You Could Like:

When you preferred this recipe, attempt my different fagottini recipe that’s with a cheese filling or a meat and spinach filling. Another home made pasta recipes embrace:

When you make this recipe I’d love to listen to the way it seems and in case you preferred it. Please go away a remark right here on the weblog or on The Pasta Project Facebook page. Wanting ahead to listening to from you.

Buon appetito!

Fagottini Pasta with Eggplant and Mozzarella in a Cherry Tomato Sauce

Jacqui

This distinctive Italian fagottini pasta recipe combines delicate home made pasta with a wealthy, savory filling of eggplant and mozzarella in a vibrant cherry tomato sauce. It is an ideal dinner for many who love artistic and genuine Italian cooking.

Prep Time 1 hour hr

Cook dinner Time 30 minutes minutes

Resting Dough Time 30 minutes minutes

Whole Time 2 hours hrs

Course Selfmade Pasta, Major Course

Delicacies Italian

Servings 5

Energy 441 kcal

Components 

US CustomaryMetric

 

1x2x3x

• 7 oz Italian 00 flour
• 3 ½ oz Durum wheat semolina flour
• 3 Eggs
• Tepid water if wanted

Eggplant and Mozzarella Filling:

• 1 massive Eggplant peeled and cubed (or 2 medium)
• 7 oz Fior di latte mozzarella reduce into cubes
• 4 tablespoons Breadcrumbs
• Contemporary mint
• Further virgin olive oil

Cherry Tomato Sauce:

• 10 ½ oz Cherry tomatoes or datterini tomatoes
• Further virgin olive oil
• 2 cloves Garlic reduce into thick slices
• Parmigiano Reggiano grated, or vegetarian parmesan.
• Salt
• Pepper

Directions 

Make the eggplant filling:

• Cook dinner the eggplant cubes gently in a non-stick pan, along with a drizzle of additional virgin olive oil, for about quarter-hour. Enable to chill and mix along with the mozzarella cubes, the breadcrumbs, salt, pepper and a number of the mint.

Make the pasta dough:

• Sift the 2 flours right into a bowl, add salt and blend collectively. Create a nicely within the middle. Crack the eggs into the nicely and beat them evenly with a fork. Regularly incorporate the flour into the eggs till a tough dough kinds.

• If the dough appears too dry, add a bit of water, one tablespoon at a time, till it comes collectively. Switch the dough to a floured floor and knead it for about 5-10 minutes till it turns into clean and elastic.

• Roll the dough right into a ball and wrap it in plastic wrap (clingfilm) and let it relaxation for not less than half-hour.

Make the fagottini pasta:

• Roll out the dough on a floured pastry board (with a rolling pin or utilizing a pasta machine) right into a sheet that’s not too skinny. Utilizing a pastry cutter, reduce out squares measuring 5-6 cm on either side.

• Switch the filling right into a piping bag with a clean nozzle and place grape-sized parts of the filling within the middle of every sq.. Shut every pasta sq. by first becoming a member of the 2 reverse ends, then adhere the 2 lateral triangles alongside the sides, sealing nicely along with your fingertips. Place prepared fagottini on a flour-dusted work floor or tray.

Cook dinner the pasta and make the pasta sauce:

• In a big pan, let the oil warmth along with the garlic cloves, add the cherry tomatoes reduce into items and season with salt and pepper. Cook dinner till the cherry tomatoes begin to soften and break down.

• Put a pot of water on to boil for the pasta. Add salt as soon as it begins to boil and produce to the boil once more. Cook dinner the fagottini within the boiling salted water till they rise to the floor (1-2 minutes) drain them and add to the tomato sauce.

• Sauté the pasta briefly within the sauce stirring gently. Switch to serving plates and full with grated Parmigiano Reggiano and some mint leaves. Serve instantly.

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Notes

• Rolling the Dough: For the best dough thickness, roll it out to roughly 1.5 millimeters, which is skinny sufficient that you may simply see the define of your fingers by the sheet. This thickness ensures the pasta is delicate but sturdy sufficient to carry the filling with out tearing.
• Pasta Dough Consistency: Your dough needs to be clean, elastic, and never too sticky. If it is too dry, add a little bit of tepid water. The suitable consistency is vital to straightforward rolling and shaping.
• Cooking the Pasta: Cook dinner the fagottini in boiling, salted water till they float, about 1-2 minutes. As soon as they’re cooked, take away them with a slotted spoon to maintain their form intact.

Vitamin

Energy: 441kcalCarbohydrates: 60gProtein: 21gFats: 13gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 0.01gLdl cholesterol: 130mgSodium: 820mgPotassium: 490mgFiber: 5gSugar: 6gVitamin A: 723IUVitamin C: 16mgCalcium: 256mgIron: 4mg

Key phrase Fagottini Pasta, Fagottini Recipe

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In case you are excited by studying find out how to make home made pasta and various kinds of gnocchi, try my store web page for some nice video on-line programs from my associates in Rome! Nothing beats studying to make pasta from Italians! Plus when you’re there why not order a replica of one among my pasta recipe cookbooks?!