Mushroom Fagottini – Episode 4

Method

PASTA DOUGH

1. Combine flour and salt in a stand mixer bowl.
2. Mix whole eggs and yolks together, then slowly add to flour on medium speed to form a smooth dough.
3. Add olive oil last to bind the mixture and give the dough a glossy finish.
4. Knead until elastic (15–20 min). Cover with a damp cloth and rest at room temperature for at least 30 minutes.

HOMEMADE RICOTTA

1. Heat milk and salt in a large pot to ±88–90°C (just before simmering).
2. Add lemon juice and stir gently. Let sit off heat for 15 minutes to allow curds to form.
3. Pour into a muslin-lined sieve and let drain for 30 minutes. Squeeze out excess whey and set aside.

MUSHROOM FILLING

1. Sauté onion in olive oil over medium heat until translucent. Add garlic and sage; cook 2 minutes.
2. Add mushrooms and cook until caramelised. Remove sage and season well.
3. Blend until slightly smooth, then add sour cream and blend until creamy.
4. Transfer to a piping bag and refrigerate until cool.

TOMATO POMODORO SAUCE

1. Sauté onion in olive oil until lightly browned. Add garlic and cook 2–3 minutes.
2. Stir in chopped tomatoes. Season and simmer on low for 20–30 minutes until thick and rich.
3. Cool slightly, then blend until smooth, adding a splash of pasta water for silkiness.

ANCHOVY OIL

1. Gently heat olive oil. Add anchovies and break them up with a spoon.
2. Add garlic, lemon juice, and pepper. Simmer gently for 5 minutes to infuse. Set aside.

ASSEMBLING THE FAGOTTINI

1. Divide pasta dough into 4. Roll each portion through a pasta machine, starting at the widest setting.
2. Continue rolling, folding once or twice, until thin enough to see your knuckles through the sheet.
3. Cut into 5×5 cm squares. Pipe a small dollop of mushroom filling in the center of each.
4. Fold opposite corners upward and pinch together to form a pyramid. Seal tightly to prevent opening during cooking.
5. Boil in salted water for 8–10 minutes. Drain gently and toss in a lightly oiled tray to avoid sticking.

TO SERVE

Spread a generous spoon of tomato Pomodoro sauce on each plate to create a flavourful base. Arrange the fagottini in a circular pattern—aim for an odd number of parcels per portion (5, 7 or 9). Drizzle with anchovy oil, making sure to include some anchovy bits for depth. Crumble over homemade ricotta and, if desired, garnish with crispy sage leaves for a crunchy, aromatic finish.