fa*gottini Pasta with Mortadella & Pistachios (2024)

5 from 1 vote

For fresh pasta dough:

• ▢ 4 eggs medium
• ▢ 3 cups all purpose flour
• ▢ 2 tablespoon extra virgin olive oil

For the filling:

• ▢ 5 oz mortadella
• ▢ 5 oz boiled potatoes 1 medium size potato
• ▢ 2 tablespoon pistachios finely chopped
• ▢ 2 tablespoon Parmesan cheese grated

fa*gottini Filling

• Start by preparing the filling. Boil 1 medium size potato, once completely chilled, pass it through potato ricer.

• Finely chop mortadella and pistachios. Mix into riced potatoes together with grated Parmesan cheese. Transfer to a a food processor and pulse a couple of times until the filling starts to take a form of paste but still with small but distinctive chunks of mortadella.

• Let rest in the fridge while you prepare the pasta dough.

Fresh pasta dough

• Measure flour, then sieve it. In that exact order, first measure, THEN sieve.

• Add slightly beaten eggs. Mix well until the dough starts to come together. Add extra virgin olive oil.

• If kneading by hand, transfer the dough on the table and continue kneading for 5 more minutes until smooth and silky and doesn’t stick to your hands.

• If the dough seems too dry, add a tablespoon of water. If it is too soft, add some flour.

• Cover with a plastic wrap and let rest for 15 minutes.

• Using a large rolling pin roll the dough approximately 1/16 inch thick. That would be 1½ millimeters.
  If you’re using Marcato Atlas pasta machine, place regulating knob on position 5.

  Sprinkle with flour as needed to prevent the dough from sticking.
  

• Cut the dough into 2x2 inch squares.Want to save time ans sanity?

  Use a small ravioli cutter.

• Place a small dollop of Mortadella filling in the center of each square and start to fold.

• First, fold 2 opposite corners THEN unite each side (see pictures).

• Press lightly to make sure that fa*gottino will not fall apart.
  And Voila!

• Repeat the process with the rest of the dough.

The Dough: Cut and roll dough in chunks, leaving the rest of the dough covered with a plastic wrap. If you roll and cut all the dough at the same time it’ll get dry and will crack when forming fa*gottini.

Preparing in advance: you can easily freeze fa*gottini on a tray or sheet pan. Once they’re hard enough, place them in a freezer bag and cook in salty boiling water as needed.