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Pea Agnolotti

Pea Agnolotti


  • 300 g Frozen peas
  • 50 g Italian bread crumbs
  • 150 g Mascarpone cheese
  • 4 g Kosher salt
  • Raw egg pasta dough
  • Flour for dusting


Pea Farce

  1. Bring a medium pot of water to a rapid boil and season it heavily with salt.
  2. Blanch the peas until they are soft, about 2-3 minutes, then drain them with a strainer. While they’re still warm, gently squeeze out the excess water from the peas by wringing them out in a lint-free towel.
  3. Place the peas in a food processor and process until smooth. Add the mascarpone and brioche crumbs and continue blending until the mixture is combined and homogenous. Salt to taste.
  4. Place the farce in a small bowl and cover with plastic wrap. Gently press the wrap onto the surface of the farce to prevent a skin from forming. Chill the farce as quickly as possible in a refrigerator.
  5. Insert piping tip into the piping bag and snip the plastic to the edge of the piping tip. Fill the piping bag with the farce.


  1. Roll out a piece of pasta dough until it is thin and translucent. Try to use as little flour for dusting as possible.
  2. Lay the sheet of dough down on dusted board. Pipe a bead of the pea farce down the length of the center of the pasta sheet.
  3. Fold the dough over the top of the farce. Use your thumb to compress the dough around the farce, creating \"pillows\" about 5/8\" wide. Repeat this compression once again to form a tight seal.
  4. Using a fluted pasta wheel, trim along the length of the dough, leaving about 3/8\" of dough at the edge of the pillows.
  5. Again with the fluted pasta wheel, cut through the pinches between the farce pillows.
  6. Fill a medium pot with water, bring to a boil, and heavily season with salt. Drop the agnolotti in the water and stir gently to prevent sticking. When each one floats to the surface, it is done.
  7. The raw agnolotti can be frozen for up to a month before cooking.