Wüsthof America

How to Make Goat Cheese Pasta

A pasta dish inspired by the Piedmont region of Italy, Clayton prepares delectable goat cheese Agnolotti from scratch.


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Goat Cheese Agnolotti

 

Recommended Tools:

WÜSTHOF 8” Classic Cook’s Knife

 

Ingredients:

  • 1 ½ cups flour
  • ½ cup fine ground cornmeal
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp whole milk
  • 4 eggs, whole
  • 1 egg yolk
  • 2 cups, plus 2 Tbsp goat cheese
  • ¼ cup, plus additional ½ cup crème fraîche, sour cream or heavy whipping cream
  • 1 egg
  • 1 Tbsp red wine vinegar
  • ½ Tbsp lemon zest
  • ½ Tbsp orange zest
  • 4 Tbsp fresh chive, minced
  • 2 Tbsp fresh parsley, minced
  • 1 Tbsp extra virgin olive oil
  • Salt and fresh ground pepper, to taste
  • 1 cup broccoli cut into ½” florets
  • 2 cups persimmon, fresh, peeled and cut into ¼” dice
  • 3 Tbsp unsalted butter
  • Salt, to taste

 

INSTRUCTIONS:

Pasta Dough:

In a large mixing bowl combine all dry ingredients. Mix well.

Form a “donut” in center of mixing bowl, pushing all dry ingredients to exterior edge.

In a separate mixing bowl, add all wet ingredients.

Whisk together until fully incorporated.

Using a fork, begin to incorporate the flour into egg mixture a little at a time until the dough is too thick for the fork to mix.

Place mixture onto a workable surface and continue to work flour into wet ingredients.

Knead dough over itself until enough gluten has developed that when you poke to dough with your finger, the dough springs back to original position.

Wrap dough in plastic wrap and allow it to rest while filling is being made.

Pasta Filling and Sauce:

Mix all ingredients together (except for 1 egg, vinegar and additional ½ cup of crème fraîche) in mixing bowl.

Transfer to a piping bag or a plastic baggie with one corner cut off to act as a piping bag.

Cut pasta dough into 4 pieces.

Using one piece at a time, wrap the remaining three pieces in plastic wrap or cover with a damp towel until ready to use.

Using a pasta roller (or a kitchen aid attachment), roll pasta through machine on widest setting.

Repeat this step until pasta dough is the entire width of machine. Continue to roll pasta through machine, one thinner setting at a time until pasta is about 1/16” thick or setting number 5 on most pasta rollers.

Lay pasta sheet out on work surface.

Brush both sides of dough lightly with flour.

Pipe/place roughly 2 Tbsp of filling ½” from bottom of dough and 1” apart.

Using a pastry brush, lightly brush egg between each set of filling, along bottom seam and above filling.

Roll dough over filling, starting from the bottom, working upward, repeating twice.

Push the dough between each filling together to ensure it sticks together.

Using a pasta cutter, cut top of pasta dough the entire length of the stuffed pasta to create a crimped edge.

Cut agnolotti apart from another leaving about a ½“ over hang on both sides of the filled pasta.

Add remaining crème fraîche to pot and reduce by half, add vinegar and remaining chives, remove from heat.

Bring medium pot of water to a boil with a pinch of salt.

Add agnolotti to water and cook until al dente (about 1-3 minutes).

Transfer pasta to sauce pot with crème fraîche sauce until ready to serve.

Season to taste with salt and pepper.

Vegetable Ragout:

Bring small pot of salted water to boil and blanch broccoli florets until tender.

Transfer broccoli to ice bath.

Heat butter in medium sized sauté pan and sauté broccoli until golden brown.

Add persimmon pieces and sauté until tender.

Season to taste with salt and pepper.

To Plate:

Place agnolotti on plate and top with sautéed broccoli, persimmon and fresh goat cheese.