Triangoli Cacio e Pepe with Balsamic Vinegar of Modena
Updated: Dec 20, 2021
2 Bartlett pears, peeled & grated
1/2 cup whole milk ricotta
1/2 cup Mascarpone
1/4 cup Pecorino Romano, grated
1/4 cup Parmigiano Reggiano, grated
1/4 tsp. salt
4 tbsp. unsalted butter
2 tbsp. Aged Balsamic Vinegar of Modena
Fresh cracked black pepper
1. In a bowl, mix together the two types of flour and create a well. Add in your eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form your dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of one hour. The dough can be made ahead of time and rest overnight.
2. For the filling, add the pear, ricotta, Mascarpone, Pecorino, Parmigiano and salt to a mixing bowl or stand mixer and mix until combined. Add the filling to a piping bag and set it aside.
3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. Cut the pasta sheets into 2.5 x 2.5 inch squares. Place about 1/2 tbsp. of the filling onto each square and shape the triangoli.
4. Bring a large pot of water to a boil, add plenty of salt. Add the triangoli and cook until it floats to the top (2-3 minutes).
5. Melt the butter in a saucepan over medium-low heat. When the pasta has finished cooking, strain and add directly to the pan with the melted butter and toss. Plate and top with fresh cracked pepper, more grated Pecorino, Aged Balsamic Vinegar of Modena and serve!
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