Ingredients for Filling
- 1 1/2 pounds boneless beef short ribs, trimmed and cut into 1 1/2-inch pieces
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 cups chopped savoy cabbage
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- 1/2 cup dry red wine
- 2 cups beef broth
- 1 ounce Grana Padano cheese, grated (1/2 cup)
- 1 large egg
- 1/8 teaspoon ground nutmeg
Ingredients for Pasta and Sauce
- 1 recipe Fresh Egg Pasta
- (recipe follows)
- 8 tablespoons unsalted butter
- 1/4 cup hazelnuts, toasted, skinned, and chopped coarse
- 1/4 teaspoon salt
- 2 teaspoons red wine vinegar
- 2 tablespoons minced fresh
- 1 tablespoon salt
Directions for Fresh Egg Pasta
- 2 cups (10 ounces) all-purpose flour, plus extra as needed
- 2 large eggs plus 6 large yolks
- 2 tablespoons extra-virgin olive oil
DIrections for Filling
1. Pat beef dry with paper towels and season with salt and pepper. Melt butter in Dutch oven over medium-high heat. Brown beef on all sides, 7 to 10 minutes; transfer to plate.
2. Add cabbage and onion to fat left in pot and cook over medium heat until softened, about 3 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, then stir in broth. Return beef and any accumulated juices to pot and bring to simmer. Reduce heat to medium-low, cover, and simmer until beef is tender, about 1 hour.
3. Drain beef mixture in fine-mesh strainer set over bowl. Reserve 1/4 cup cooking liquid; discard remaining liquid. Transfer beef mixture and liquid to food processor; process until finely ground, about 1 minute, scraping down sides of bowl as needed. Add Grana Padano, egg, and nutmeg and process until combined, about 30 seconds. Transfer filling to bowl; refrigerate for 30 minutes. (Filling can be refrigerated for up to 24 hours; bring to room temperature before proceeding with recipe.)
Directions for Pasta and Sauce
1. Transfer dough to clean counter, divide into 5 pieces, and cover with plastic wrap. Flatten 1 piece of dough into 1/2-inch-thick disk. Using pasta machine with rollers set to widest position, feed dough through rollers twice. Bring tapered ends of dough toward middle and press to seal. Feed dough seam side first through rollers again. Repeat feeding dough tapered end first through rollers set at widest position, without folding, until dough is smooth and barely tacky. (If dough sticks to fingers or rollers, lightly dust with flour and roll again.)
2. Narrow rollers to next setting and feed dough through rollers twice. Continue to progressively narrow rollers, feeding dough through each setting twice, until dough is very thin and semi-transparent. (If dough becomes too long to manage, halve crosswise.) Transfer sheet of pasta to liberally floured sheet of parchment paper. Cover with second sheet of parchment, followed by damp kitchen towel, to keep pasta from drying out. Repeat rolling with remaining 4 pieces of dough, stacking pasta sheets between floured layers of parchment.
3. Liberally dust two rimmed baking sheets with flour. Transfer filling to 1-gallon zipper-lock bag. Snip off 1 corner of bag to create 3/4-inch opening. Position 1 pasta sheet on lightly floured counter with long side parallel to counter edge (keep remaining sheets covered). Using pizza cutter or sharp knife, trim pasta into uniform 4-inch-wide sheet. Pipe filling lengthwise down center of sheet, leaving 1-inch border at each end. Lightly brush edges with water. Fold bottom edge of pasta over filling until flush with top edge. Gently press to seal long edge of pasta flush to filling; leave narrow edges unsealed. With index finger and thumb of both your hands facing downwards, pinch filled portion of pasta together at 1-inch increments to create individual sections (about 15).
4. Using fluted pastry wheel or pizza cutter, trim excess dough from filled pasta strip, leaving 1/4-inch border on ends and 1-inch border on top. Starting at bottom edge of strip, roll pastry wheel away from you in 1 motion between pinched sections to fold and seal dough and separate agnolotti. Pinch edges of each agnolotto to reinforce seal, then transfer to prepared sheets. Repeat with filling and shaping remaining pasta sheets (you should have about 75 agnolotti). Let agnolotti sit uncovered until dry to touch and slightly stiffened, about 30 minutes. (Agnolotti can be wrapped with plastic and refrigerated for up to 4 hours or chilled in freezer until firm, then transferred to zipper-lock bag and frozen for up to 1 month. If frozen, do not thaw before cooking; increase simmering time to 4 to 5 minutes.)
5. Cook butter, hazelnuts, and salt in 12-inch skillet over medium-high heat, swirling skillet constantly, until butter is melted, has golden-brown color, and releases nutty aroma, about 3 minutes. Off heat, stir in vinegar; set aside. Bring 4 quarts water to boil in large pot. Add half of agnolotti and salt and simmer gently, stirring often, until edges of pasta are al dente, 3 to 4 minutes. Using slotted spoon, transfer agnolotti to skillet, gently toss to coat, and cover. Return cooking water to boil and repeat cooking remaining agnolotti; transfer to skillet. Add 2 tablespoons cooking water and gently toss to coat. Sprinkle with parsley and serve immediately.
Directions for Fresh Egg Pasta
1. Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (If dough sticks to fingers, add up to 1/4 cup flour, 1 tablespoon at a time, until barely tacky. If dough doesn't become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)
2. Transfer dough to clean counter and knead by hand to form uniform ball. Wrap tightly in plastic wrap and let rest for 30 minutes or up to 4 hours.
Cutting Strand Pasta
1. Transfer dough to clean counter, divide into 5 pieces, and cover with plastic. Flatten 1 piece of dough into 1/2-inch-thick disk. Using pasta machine with rollers set to widest position, feed dough through rollers twice.
2. Bring tapered ends of dough toward middle; press to seal. Feed dough seam side first through rollers again. Repeat feeding dough tapered ends first through rollers set at widest position, without folding, until dough is smooth and barely tacky. (If dough sticks, lightly dust with flour and roll again.)
3. Narrow rollers to next setting; feed dough through twice. Progressively narrow rollers, feeding dough through each setting twice, until dough is very thin and semi-transparent. (If dough becomes too long to manage, halve crosswise.) Transfer sheet of pasta to kitchen towel and let air-dry for about 15 minutes; meanwhile, roll out remaining dough.
4. Line 2 rimmed baking sheet with parchment paper and liberally dust with flour. Liberally dust pasta sheets with flour and cut into approximately 12-inch lengths.
A. If cutting with a machine: Fit pasta machine with noodle attachment and feed 1 pasta sheet through rollers to cut into strands. Liberally dust strands with flour and arrange in bundles on prepared sheet. Repeat with remaining pasta sheets. (Strands can be held at room temperature for up to 30 minutes, refrigerated for up to 4 hours, or chilled in freezer until firm, then transferred to zipper-lock bag and frozen for up to 1 month. If frozen, do not thaw before cooking.)
B. If cutting by hand: Starting with 1 short end, gently fold pasta sheet at 2-inch intervals until it's been folded into flat, rectangular roll. With sharp chef’s knife, slice pasta crosswise to desired width (1/4 inch for fettuccine, 3/8 inch for tagliatelle, or 3/4 inch to 1 inch for pappardelle). Use fingers to unfurl pasta, liberally dust strands with flour, and arrange in small bundles on prepared sheet. Repeat with remaining pasta sheets. (Strands can be held at room temperature for up to 30 minutes, refrigerated for up to 4 hours, or chilled in freezer until firm, then transferred to zipper-lock bag and frozen for up to 1 month. If frozen, do not thaw before cooking.)