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Squash Filled Agnolotti
This pasta dough is made with SuperGrain flour milled from spent grains that have been upcycled from the beer-making process.
Photo courtesy of ReGrained SuperGrain
Servings
6
6
Cuisine Type
- italian
Menu Part
- Entree
Main Ingredient
- Grains
- Pasta
Chef Matthew Accarrino
SPQR Restaurant
San Francisco
Chef Matthew Accarrrino of SPQR Restaurant makes pasta with SuperGrain flour milled from spent grains that have been upcycled from the beer-making process. The flour adds toasty notes and a deeper color to the classic dough, creating a complimentary platform for hearty fall ingredients, including squash, brussels sprouts, sage and brown butter. Weighing the ingredients assures the best result.
Ingredients
Regular dough
335 g 00 flour
3 g salt
180 g egg yolks
100 g eggs
4 g olive oil
Supergrain dough
285 g 00 flour
50 g SuperGrain flour
3 g salt
200 g egg yolks
100 g eggs
4 g olive oil
15 g water
Squash filling
1 to 2 kabocha squash
Butter, honey, thyme and salt, as needed
Brussels sprouts
1 lb. Brussels sprouts, cut into quarters
Butter, sage, salt balsamic vinegar and grated Parmesan, as needed
Steps
For regular dough, in mixer bowl fitted with dough hook, combine flour and salt. Add yolks, egg, and oil; mix 5 to 7 minutes. Remove dough to surface and knead until smooth. Wrap and rest for 30 minutes.
For grain dough, combine 00 flour, supergrain flour and salt. Add yolks, eggs, olive oil and water; mix into dough as above and knead smooth. Wrap and let rest.
Meanwhile, prepare filling: Halve and seed squash. Cover and roast in hot oven with butter, honey, thyme and salt 40 minutes or until tender; uncover and roast 15 to 20 minutes longer to dry out. Scoop squash from skin and blend smooth in a food processor. Season with salt and cool.
Separately roll pasta doughs to medium thickness following the manufacturers’ instructions for pasta machine. Cut strips of grain dough and press them into regular pasta dough to form an abstract pattern. Roll pasta to final desired thickness.
Fill pasta shapes with squash filling; form into agnolotti or ravioli.
Bring a large pot of salted water to a boil. Add agnolotti; cook until they float to the top. Remove from heat but don’t drain.
Meanwhile, in a sauté pan over medium heat, melt some butter with a pinch of salt. Add Brussels sprouts. Cook to brown and soften, about 3 to 5 minutes. Increase heat to medium-high and add sage. Add the pasta from the cooking water to the pan along with a tablespoon or two of balsamic vinegar. Toss to coat.
To serve, plate and garnish with a grating of Parmesan cheese.
Photo courtesy of ReGrained SuperGrain
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