Goat's Cheese Agnolotti with Wild Garlic Sauce Recipe
These delicate little agnolotti and a really fun spring pasta to make from scratch. The stuffed pasta is served with a vivid green sauce made from savoury mushroom stock and wild garlic.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Mixing bowl
- Whisk
- Plastic wrap
- Refrigerator
- Pot
- Fine-mesh sieve
- Piping bag
- Rolling pin
- Pasta machine
- Pasta wheel
- Blender
- Saucepan
- Stove
- Colander
- Plate
- Ladle
Ingredients
- 330g of '00 pasta flour
- 160g of whole egg
- 30g of egg yolk
- 500g of button mushrooms, sliced
- 1 tsp salt
- 1 handful of dried porcini mushrooms
- 500ml of water
- 220g of goat's cheese
- 1 lemon, zested
- 1 tsp fine salt
- 75ml of double cream
- 5g of chives, finely chopped
- 1/4 tsp ground black pepper
- 50g of wild garlic, stalks discarded
- 50g of spinach, stalks discarded
- 25g of flat leaf parsley, leaves picked
- 40g of crème fraîche
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