English Pea and Goat Cheese Agnolotti

For the Dough

  • 2 Cups 00 Pasta Flour
  • 1 tsp kosher salt
  • ½ cup of whole eggs (about two large eggs)
  • 5 egg yolks
  • 1.5 tsp olive oil

For the Filling

  • 3 cups of fresh peas
  • ¼ cup mascarpone
  • ¼ cup goat cheese

First, prepare the dough. Add all dry ingredients in a countertop electric mixer with the dough hook attached. Mix slowly and pour wet ingredients in a steady stream into mixer until dough forms a ball and is all eggs are fully incorporated. Remove from mixer and let dough rest for 20 minutes covered in plastic wrap.

Using a pasta sheeting machine, pass the dough through the machine until it is thin enough to see your hand through it.

To prepare the filling, boil a pot of well-salted water and add the peas. Cook for a minute before straining and adding the peas to a bowl of ice water. Drain again and add cooled peas to a blender or food processor and puree until smooth. Pour puree into a mixing bowl and fold in mascarpone and goat cheese until fully incorporated. Salt and pepper to taste.

To Make Agnolotti

Cut the pasta into rectangular sheets. As the sheet of pasta comes off the pasta maker, lay it on a floured board and cut it into rectangular sheets about 12 inches long. Sprinkle flour lightly on each sheet after you cut it, and continue stacking sheets on top of each other.

Pipe out the filling. Pull one sheet of pasta off the top of the stack. Put the filling in a large pastry bag fitted with a wide tip (it should be at least 1/2-inch across). Pipe a straight line of filling lengthwise on the pasta sheet, leaving enough pasta at the top to fold over the filling.

Make a pasta tube around the filling. Fold the pasta top over the filling. Press firmly to seal. You can moisten the tip of your finger and run it along the seam if it doesn't stick together. Use a wheeled pasta cutter or a sharp knife to cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact.

Make and cut the agnolotti pockets. Use the tips of your fingers to pinch the tube of pasta into equally-sized sections, creating a seal between pockets of filling. Use the wheeled pasta cutter or a sharp knife to separate the sections. Quickly cut through each, leaning the tube of pasta in the direction you're cutting. You should be left with small, individual pockets of filled pasta. Place the finished agnolotti in a tray of coarse cornmeal.

Repeat and store. Repeat until all of the pasta sheets and filling have been used. At this point the pasta can be cooked right away, covered and refrigerated overnight, or frozen, or frozen. To freeze, freeze until solid on a large baking tray, then transfer to containers or freezer bags.
Cook the pasta: To cook fresh or frozen agnolotti, cook in a large pot of salted boiling water for 2 minutes or until tender. Serve with a drizzle of olive oil or melted butter and a sprinkle of chopped herbs such as parsley or basil.