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English Pea Pansotti with Asparagus-Herb Salad, and Mascarpone Foam
Chef Daniel Eardley of Chestnut – Brooklyn, NY
Adapted by

Yield: 4 Servings


    English Pea Pansotti with Asparagus-Herb Salad, and Mascarpone Foam by Chef Daniel Eardley of Chestnut – Brooklyn, NY on StarChefs.comPasta:
  • 10 ounces semolina flour
  • 6 ounces durum flour
  • 8 eggs
  • 4 egg yolks
  • 2 ounces olive oil

    Pea Filling:
  • 1 pound English peas in pods
  • 1 Tablespoon Kosher salt
  • 2 ounces finely grated parmesan
  • 2 ounces mascarpone cheese
  • Zest of 1 lemon
  • 1 ounce bread crumbs

    Pea Pansotti:
  • 1 egg
  • Flour, for dusting

    Mascarpone Foam:
  • 2 ounces heavy cream
  • 1 Tablespoon sea salt
  • 4 sheets gelatin
  • 4 ounces Mascarpone cheese

    To Assemble and Serve:
  • 12 pencil asparagus, cut into 3-inch pieces
  • 4 ounces mixed sorrel, chervil, mint leaves, and parsley leaves
  • Extra virgin olive oil
  • Lemon juice
  • Sea salt and freshly ground black pepper
  • Chive blossoms


For the Pasta:
In a mixer fitted with dough hook attachment combine flours, eggs, and yolks and mix until incorporated. Add olive oil and mix until a ball forms (add a few drops of water if the pasta doesn’t come together after a couple minutes). Remove dough from mixer; wrap in plastic and allow to rest for 30 minutes in fridge.

For the Pea Filling:
Shell peas and discard pods. Bring a pot of salted water to a boil and cook peas for three minutes. Shock peas and drain well. Place peas in food processor and puree with salt, parmesan, mascarpone, and lemon zest. Stir in bread crumbs by hand and allow to rest in the refrigerator for 30 minutes (this will allow the cheese and bread to absorb any excess water, keeping pasta from breaking during handling).

For the Pea Pansotti:
Remove pasta dough from fridge and form into a long rectangle shape about ¾” thick. Open pasta machine to widest setting and pass dough through. Fold over and repeat. Allow to rest a few minutes then pass through machine on a thinner setting every time (it is recommended that you skip numbers as this dough will stretch readily and the extra passes are not necessary). Roll down to number one setting and dust with a little semolina to keep it from sticking to itself. Cut pasta into four rectangles measuring 10” x 4”. Whisk egg until frothy and brush a pasta rectangle with a light coating. Place filling in a pastry bag and pipe a quarter of filling in a line down middle of pasta sheet, leaving an inch margin on each end. Fold one side of pasta over filling, and press out any air bubbles between filling and pasta. Seal the edge (it will be a long open-end tube at this point). Grab ends of the “tube” and bring them together; pinch the pasta firmly to create a ring shape (the pasta in this area is four layers thick and must be pressed to the same thickness as the rest of the shape so you do not need to be gentle). Repeat with remaining pasta sheets. Trim off any excess dough with a pairing knife and stand upright on a lightly floured surface. Set aside and cover with a dry kitchen towel.

For the Mascarpone Foam:
Place heavy cream and sea salt into a non-reactive sauce pot. Heat to 190˚F and stir in gelatin. Reduce heat and keep stirring until gelatin is dissolved completely. Stir in mascarpone until incorporated. Turn off heat and leave it on burner to keep warm.

To Assemble and Serve:
Bring a pot of salted water to a boil. Cook pansotti for three minutes, making sure that water does not reach a rolling boil as this will break pansotti. Place a foam attachment on hand blender and hold it just under surface of warm liquid (approximately 150˚F). Oscillate blender to gain as much volume as it will allow. Remove blender and rest foam while assembling rest of dish. Cook asparagus in pasta water for one minute; drain well. Toss together herbs with a small amount of olive oil, lemon juice, sea salt and black pepper. Add asparagus to herb salad and toss. Place pansotti in middle of dish, fill center with salad, spoon mascarpone foam over top, and garnish with chive blossoms.

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Published May 2008