Servings: 2
Calories: 835kcal
Equipment
- Pasta roller and cutter (if not using a rolling pin and knife)
- Air tight container for resting
- Food processor
Ingredients
Dough
- 150 g 00 flour
- 50 g wholewheat flour
- 2 eggs
- 2 tsp oil
- 1 1/2 tsp activated charcoal
Filling
- 200 g slow-cooked beef or lamb retained from our pressure cooker bone broth (alternatively, substitute with 200g of beef or lamb mince, fried in olive oil and seasoned with salt)
- 1 onion
- 2+1 tbsp olive oil extra virgin
- 4 mini capsicums
- splash of balsamic vinegar
- 1/2 tsp chilli flakes
- 1/2 tsp salt
- 4-5 sprigs parsley
Sauce
- 200 g plain greek yoghurt
- 1 clove garlic minced
- salt and pepper to season
- 1 tbsp roasted capsicum infused extra virgin olive oil retained from filling preparation
- 1 tsp sumac
Instructions
- Begin by blitzing all of the dough ingredients in a food processor for about 1 minute, or until the dough begins to hold together as one mass. Using a food processor ensures that the charcoal colour is maximised, but this step can also be completed by hand.
- On a lightly floured surface, knead the dough by hand for 10 minutes. If it sticks to your hands or the kneading surface, add flour at a rate of no more than 1 tablespoon at a time, and combine thoroughly.
- Transfer to an airtight container and rest for 30 minutes, out of direct sunlight and heat.
- To prepare the filling, slice the onion and add into a cold pan with 2 tablespoons of olive oil, and the chilli flakes. Bring up to low-medium heat, and cook gently for 30-40 minutes until they begin to caramelise. To assist the process, add 1/4 cup of water part way through, and allow it to reduce back down.
- Once the onions are soft and translucent, add a dash of balsamic vinegar, and cook for a further 5 minutes, stirring. Remove from the heat and set aside.
- Next, toss the capsicums in 1 tablespoon of olive oil, and roast in a 200 degree Celsius oven for 20 minutes, or until they start to char. Remove from oven, setting aside the capsicums and retaining the leftover oil.
- Once the capsicums have cooled enough to handle, break them open and drain the water that will have accumulated into the retained oil. Set this liquid aside for plating.
- Using a food processor, blend the meat, capsicums, caramelised onion, and parsley into a rough paste. Load this into a piping bag with a medium round tip to prepare for filling the pasta. Alternatively, you can use a teaspoon.
- Returning to the dough, cut it in half and seal the half not currently being worked on back in the airtight container.
- Using a pasta machine, roll the dough through on the thickest setting 2-3 times, folding over itself in between passes. Then step up incrementally to a thickness of 6.
- Use a rolling pasta cutter or knife to cut squares of about 95-100mm. Collect the offcuts and store in the airtight container. These can later be recombined by kneading together and repeating the previous step.
- Roll the filling into little grape sized balls and place one into the centre of each square. To shape the pasta, gather the edges together so that the filling forms a ball and the outer edges ruffle above it. It should look like a small money bag. Ensure that no air is trapped inside, and that the filling does not squeeze out as you apply pressure around the centre to seal.
- Transfer to baking paper lined trays, and refrigerate uncovered for up to a day. Alternatively, freeze in an airtight container.
- To prepare the sauce, stir the garlic through the yoghurt and season to taste with salt and pepper.
- Plate the dish by dolloping the yoghurt sauce on to the plate, creating hollows with the back of the spoon. Use a teaspoon to fill with the infused oil. Arrange the sacchettoni on top, sprinkle with sumac, and serve.
Nutrition
Calories: 835kcal | Carbohydrates: 90.2g | Protein: 27.5g | Fat: 41.9g | Saturated Fat: 9.4g | Cholesterol: 164mg | Sodium: 690mg | Potassium: 518mg | Fiber: 7.3g | Sugar: 9.7g | Calcium: 70mg | Iron: 6mg
Made this recipe? We'd love to see!Mention @pastaetal or tag #pastaetal!