Scarpinocc alla Mantovana

Ingredients

• 360 g tipo 00 pasta flour
• 40 g duralina semolina plus extra 300 g for dusting
• 135 g whole egg
• 85 g egg yolk
• Salt
• 200-300 g butter, diced
• 1 bunch sage, leaves picked
• 100 g block Parmigiano Reggiano, thinly shaved
• Aged balsamic vinegar, minimum 12 yr old for viscosity, to serve

For the filling

• 300 g peeled, diced butternut pumpkin
• 80 g finely grated Parmigiano Reggiano
• 1 lemon, finely zested
• A pinch ground nutmeg
• 1 tsp finely chopped mostarda pear
• 5 amaretti cookies, crushed, plus extra to serve

Resting time: 35 minutes

Instructions

1. To make the filling, bring a medium saucepan of water to the boil. Add the pumpkin and cook until soft. Drain, then place into a medium bowl and mash with a fork. Add the parmesan cheese, lemon zest, nutmeg, pear and amaretti. Season with a pinch of salt, then transfer to a piping bag and refrigerate until needed.
2. To make the pasta dough, place the flour and 40 g semolina on a clean working surface in a mound. Make a well in the centre, then pour in the whole eggs and egg yolks. Use a fork to whisk the eggs together, then gradually mix in some of the flour until the mixture forms a thick, custard-like consistency. Use a bench scraper to incorporate more flour from the outer edge of the mound, flipping it into the centre. Use a chopping motion to cut the flour into the eggs until the mixture forms a shaggy dough. Knead the dough for 5 minutes, then cover in an airtight container and allow to rest for 5-10 minutes.
3. Remove and knead for a further 5-7 minutes, until the pasta dough is smooth and elastic and no longer sticky. Return to the container and allow to rest for 30 minutes at room temperature before using.
4. When ready to roll, lightly dust a work surface with semolina. Cut off a piece of the pasta dough (keeping the remainder covered to prevent it from drying out), then use a pasta machine to roll into 2 mm thick sheets (to setting #6 on the pasta machine).
5. Line a baking tray with semolina (to prevent the scarpinocc from sticking). Cut the dough into 5 cm and 6.5 cm rectangles (a six-wheel pastry cutter comes in handy here). At this point you need to work fast to prevent the dough from drying out. Keep a spray bottle close by to lightly mist the dough if necessary.
6. Pipe a stripe of filling in the middle of each rectangle of pasta (in the same direction as the longest edge), leaving a 6 mm border of dough around the edges.
7. Fold the pasta over in thirds lengthwise so that the seam is on the bottom (with your finger, you can add a little water to form a seal if necessary). Using your thumb and index finger, pinch the ends of the pasta, forming a ridge at the top of the ends of each piece. With your index finger, press the centre of the pasta to form a dimple. Place on tray. You’ve formed your first scarpinocc. It gets easier with practice. Repeat with the remaining pasta and filling.
8. Bring a large saucepan of salted water to the boil. Add the filled pasta and cook for 4- 5 minutes. Cook in batches if needed.
9. Meanwhile, to make the sauce, melt the butter in a large saucepan over medium-high heat. Add the sage leaves and cook until the butter is browned and the sage leaves are crisp. Add a splash of pasta cooking water to the pan with a pinch of salt. Drain the pasta and transfer to the browned butter and sage and toss gently to coat. Divide the scarpinocc alla Mantovana between plates and sprinkle with crushed amaretti, shaved Parmesan and a drizzle of balsamic vinegar. 

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