Homemade Truffle Pátê Cappelletti with Passion Fruit Glaze | Milkbottle

Homemade Truffle Pátê Cappelletti with Passion Fruit Glaze

Homemade pasta is really worth the effort and not at all difficult, here are a few tips:
Salt your pasta water to taste like the sea. It is even more important to have properly salted pasta water when working with fresh pasta.

Always keep your dough covered when not working with it so it doesn’t dry out.

When rolling out with the machine, flatten the dough by hand to half an inch thickness, start with the widest setting and gradually work your way down to lower settings. Fold dough and re-roll as necessary to get a uniform shape. The additional kneading will add strength and silkiness to your dough.

And a few tips for homemade filled pasta:
Make more and keep filled pasta in the freezer for suprise guests. Freeze on a tray covered in parchment, then transfer pasta to a ziplock to store. Boil for 10-12 minutes, and they will be just as you’d made them that day.

Don’t throw away the cut off pieces of pasta you have left when shaping your dough, here you have maltagliati. Freeze on a tray or leave out to dry, pack in a ziplock, and store in the freezer for later use with hearty sauces and soups.

Pasta Dough
This is the perfect egg dough, strong enough to stand up to a heavy ragu and hold any filling.
Serves 1
1 cup/130 g + 1 t all purpose flour, more for dusting
1 egg
1 T olive oil
1 T water

Place all ingredients in a food processor, pulse to start, then process until the dough comes together.
Pour out onto a floured wooden surface, bring the dough into a ball and knead lightly by hand for another minute or so.
Cover with plastic wrap and allow to rest for at least 20 minutes.
Truffle Pátê Cappelletti with Passion Fruit glaze, this sounds difficult but it's really not

Make about 48
Serves 8
8 oz/225 gram Truffle pátê, such as Les Trois Petits Cochons Truffle Mousse
3 x pasta dough, cut into 6 equal pieces

¼ cup passion fruit preserves
¼ cup honey
2 T water
Bring a large pot of salted water to a boil.
Starting with one piece of dough, roll out to setting 2 on your pasta machine.
Lay the dough out onto a lightly floured surface.
Using a two inch round, cut your dough.
Place ¼ teaspoon of pátê onto the center of each round.
Lightly wet edges with water using the tip of your finger and fold into a half moon pressing to secure filling.
Bring the two bottom points together and press firmly to secure; they should look like little hats.
Boil cappelletti for 4 minutes.
To make the glaze bring passion fruit preserves, honey and water just to a simmer in a small sauce pan.
Strain pasta, plate, and drizzle lightly with glaze.
Serve warm or at room temperature as a starter.

Images: Linda Pugliese via Taverne Agency.


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