Pasta alla Norcina is a regional dish from Umbria, showcasing one of Chef Allison Fasano’s favorite ingredients – truffles, which are in their peak season right now.
The former Bobby Flay's sous chef created her version of the dish. She first prepares homemade agnolotti, a fresh pasta similar to ravioli with a mushroom and ricotta filling. Then she tosses the agnolotti in a sausage sauce with heavy cream, and shaves fresh black truffles over the top to garnish.
Agnolotti Del Plin Pasta alla Norcina by Chef Allison Fasano
This particular pasta dish is made in what Fasano likes to call “Nonna style” (meaning “grandma style”). And since we’re heading into winter, she says there’s no better way to enjoy a warm dish of Italian comfort food than to make this “Nonna style” dish. Seriously, it’s like a hug in food form.
Ingredients:
For the pasta *to make the dough; made in a food processor or by hand
4 whole large eggs, plus 2 more for the egg wash
2 ½ cups all-purpose flour
2 tbsp olive oil
1 tbsp salt
For the sauce
4 mild sausage links
1 small onion, finely chopped
2 cloves garlic, peeled & minced
2 tbsp olive oil
1 cup dry white wine
Salt & pepper
Red pepper flakes (optional)
1 ½ cups heavy cream
1 oz fresh black truffles
For the filling
4 oz fresh mushrooms, finely chopped
1 tbsp olive oil
1 tbsp fresh parsley, chopped
1 clove garlic, minced
1 egg yolk, lightly beaten
½ cup ricotta cheese
Method:
- Making the Agnolotti
Once the dough has rested, add more flour if necessary. Divide each dough ball in half & roll (at largest width setting) each section out using an electric or manual pasta machine.
Fold the pasta sheet into an envelope (bringing one side into the center and repeating with other side, with the open seams facing up when fed into the machine) & repeat at least 5x until dough is very smooth and rolls out evenly.
Roll the pasta dough at a setting of "5" on your pasta machine. Cut into 12" sheets. Allow the rolled dough to dry slightly at room temperature(by hanging it on a pasta rack) until no longer sticky. (Since you will need to assemble the agnolotti, avoid rolling too much pasta at once, as it may dry out too much.)
Take one sheet at a time and place them on a large clean counter top, dusted lightly with flour. Pipe a 'straight line' (1/2" in diameter) of filling horizontally along the sheet of pasta. Brush the dough adjacent to the filling (on both sides) lightly with egg wash. Fold the pasta over the filling, removing any air bubbles. Press firmly to seal
Using your fingertips, press the pasta into equal-sized sections (roughly 1" wide) creating a firm seal between each piece.
Using your finger, roll each piece away from you slightly. Using the pastry cutter, quickly cut between the seals to form each agnolotti. (Do this step quickly to create a firm seal.)
Place the assembled agnolotti onto a large baking sheet, dusted lightly with coarse cornmeal or semolina flour.
Repeat with the remaining pasta sheets until all agnolotti have been assembled. Pasta can be stored in the fridge overnight, cooked immediately or frozen on a baking sheet until solid (before being transferred to a Ziploc bag).
Cook the agnolotti in boiling, salted water until al-dente (4-6 mins).
- Making the filling
Cook the mushrooms in hot oil over medium high heat (about 5 mins or until liquid is evaporated).
Add parsley & garlic, cook & stir for 1 minute. Remove from the heat and sprinkle with salt & pepper. Combine egg yolk, ricotta & mushroom mixture. Cover & chill until needed.
- Making the sauce
Remove the sausage meat from its casings and cook until no longer pink in a heavy saucepan over medium heat (breaking up the meat with a fork as it cooks).
Once the meat begins to brown, add the olive oil and onions. Cook until the onions are soft and just beginning to brown. Then add the garlic anand cook for another minute or two.
Add white wine and simmer uncovered a few minutes until the wine has reduced by half.
Add cream and season with salt, red pepper flakes and black pepper to taste.
Continue to cook over medium-low heat until the sauce has thickened (about 10 mins, at which time you can bring a large pot of salted water to a boil).
Keep the sauce warm and cook the pasta until al dente.
Drain the pasta, reserving 1 cup of pasta water and add the sauce to the pasta in the pot. (Add just a little more water if the sauce seems too thick.)
Plate the sauce over the pasta and shave the fresh black truffles on top to garnish.