Snowy Mountain Triangoli
Homemade Pasta
a dinner recipe
A whimsical and woodsy treat for an early winter meal, that makes those dark winter days a little brighter.
TIME (ACTIVE) | 1 H 30 M
TIME (INACTIVE) | 30 M
TOTAL | 2 H
4 SERVINGS
| 6 Triangoli
SPECIAL EQUIPMENT:
PASTA MACHINE
SPRAY BOTTLE
MULTI-BLADE PASTA-CUTTER (OR SINGLE-BLADE AND RULER)
SHARP KNIFE
FOOD SCALE
PLASTIC WRAP
Make the dough
- With your scale measure out 100g of 00 flour and 60g and pour the four out onto your work surface. Create a medium sized well. Then add 3/4 tsp butterfly pea flower powder and 75g water. Once added to your well begin mixing, stirring in the color first then begin adding in small amounts of flour and as that is absorbed continue mixing in more.
- Once you have created a thick pudding like consistency and the liquid portion will not run off the bench if the well is broken, begin chopping and mixing with your bench scraper. Continue to chop until a scrambled egg appearance emerges then begin combining with your hands into a rough shaggy ball. At this point you will start kneading the dough. Knead for approximately 7 minutes, cover/wrap and set to rest. Then clean your work surface and measure out yor next portion of flour 25g 00 flour and 15g semolina flour. Create a tiny well and add 20g water. Mix as previously instructed.
- Rest your dough for 30 minutes.
Make the filling
- While your dough is resting create your filling. In a medium bowl combine ricotta cheese, Parmesan cheese, onion powder, garlic powder, oregano, and sliced basil. Salt and pepper to taste. Mix well but making sure not to over stir the ricotta. Cover and set aside.
Rolling the dough
- Once the doughs rest has finished, unwrap the blue dough and cut into 2 sections. Cover and wrap one section. With your working dough using your pasta machine on setting zero or the thickest setting on your machine and begin rolling out your dough roll to a number 6 or the 3rd to thinnest setting. Flouring your dough if needed while rolling out to prevent sticking.
- As you roll you will create 1 large sheet approximately 12-18 inches long, shorter for a wider machine . If using a mattarello roll to a rubberband thickness or slightly less.
Shape and fill pasta
- Lay out your sheet and cut into 2.5 inch squares, using a multi-blad pasta cutter or single with ruler. Once cut load you piping bag with filling and place a shy tablespoon of filling on each square. Working quickly fold each square in half creating a triangle and seal the filling inside by pressing the dough firmly with your fingers. If need be a light spritz of water can help seal the dough if getting dry. The dough should not appear soaked or wet just lightly tacky. Cover completed triangles as you work. Once all are complete roll out your white dough and cut into squares as previously described and then in half to form triangles. With a sharp knif cut zig zags to create a mountain peak. You may need to re-roll out the dough with scrap to complete all mountain tops. Cover the snowy peaks as you work or apply them with a light spitz of water on the back to adhere them to your mountains/triangles.
To cook your pasta
- In a shallow pan of boiling salted water cook the pasta on small batches, not to over crowd.
For the sauce
- While water is boiling begin making your browned butter sauce. You will need about 1 tbsp of butter per 6 snowy mountains. Once butter has started to separate then add in 1 piece of sage. Once butter is starting to have a color change add in about 1-2 tsp pasta water to help enhance the nutty flavor and glossiness of the sauce. Toss in pasta and enjoy.
2 days covered and refrigerated
Don’t let dough dry out.
Don’t over flour when rolling.
powder
A natural food colorant, Butterfly pea flower powder can be used in many sweet treats, giving them an alluring vibrant blue hue.
0.25 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$8
8 oz - REFILL$19
powder
Onion powder offers concentrated onion flavor, enhancing dishes without moisture. Ideal for rubs, blends, and various cooking needs.
0.28 oz - PORTION$0.50
2.5 oz - JAR$5
2.5 oz - REFILL$4
8 oz - REFILL$10
powder
Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.
0.35 oz - PORTION$0.50
2.5 oz - JAR$7
2.5 oz - REFILL$6
8 oz - REFILL$15
greek
flakes
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
0.14 oz - PORTION$0.50
0.53 oz - JAR$4
0.53 oz - REFILL$3
2 oz - REFILL$9
