| Yield: 2 Servings
 Ingredients:
Pasta Dough:
- 4 egg yolks
- 2 eggs
- 2 teaspoons extra virgin olive oil
- 1 cup all-purpose flour
- 1 cup semolina flour
Mascarpone Filling:
- 4 ounces cooked white beans in their cooking liquid
- 7.5 ounces mascarpone cheese
- 2.5 ounces fresh brioche crumbs
- 1.5 ounces truffle oil
- 1.5 teaspoons chopped white truffle (optional)
- Salt and pepper
Angolotti:
- Flour
- Pasta Dough
- Mascarpone Filling
Celery Root Froth:
- 3 Tablespoons butter
- 1 sliced onion
- 4 ribs of celery, diced
- ½ carrot, diced
- 8 ounces mushrooms, chopped
- 5 garlic cloves cut in quarters
- 4 sprigs thyme
- 5 peppercorns
- 1 bay leaf
- 4 parsley stems
- 5 cups celery root, peeled and diced
- 1 quart heavy cream
- 2 ounces black truffle juice
- ½ quart whole milk
- 4 sheets gelatin, salted in cold water
Black Trumpet Mushrooms:
- 2 ounces black trumpet mushrooms
- 1 Tablespoon butter
Chestnuts:
- ½ cup frozen IQF chestnuts (at room temperature)
- 1 liter duck fat
- Thyme
- 1 clove garlic
- Salt
Method:
For the Pasta Dough:
In one bowl, mix the eggs and olive oil together. On a flat
clean surface, mix the flour and semolina and make a well
in the center. Add the wet ingredients into the center of
the flour and slowly begin mixing the flour into the eggs
with a fork. When the dough is mixed well enough to form a
ball, start to knead the dough until it becomes smooth and
uniform. The dough should not be wet. Refrigerate for 1 hour.
For the Mascarpone Filling:
Warm the beans in their liquid just to get them hot. Once
hot, strain the beans and transfer to a food processor. Blend
the beans until they form a smooth paste, scraping down the
sides as you blend. Add the bread crumbs and cheese little
by little (alternate). Once again, scrape down the sides as
needed. The filling should start to thicken and form a smooth
paste. When the cheese and bread are added, add the truffle
oil and chopped truffles, if using. Season with salt and pepper
to taste. Transfer to a piping bag with a ½-inch round
piping tip and refrigerate.
For the Angolotti:
Flour your work surface and cut a small piece off the dough.
Keep extra dough covered. Start to roll the dough through
the pasta machine, flouring and flipping as needed. Roll the
dough until you have a pasta sheet almost transparent (but
not too thin). Gently squeeze filling down the center of the
pasta sheet using your piping bag. Fold over the pasta sheet
to create proper seal for the angolotti. Start to crimp the
dough using your fingertips to form pillows which will then
shape the angolotti. Leave about ½-inch between each
pillow until you get to the end. Cut along the top of the
angolotti using a pasty wheel. Then cut each side of the angolotti
to form the pasta.
For the Celery Root Froth:
Heat butter in a rondo and sauté the onion, celery,
carrot, mushrooms, carrot, garlic, thyme, peppercorns, bay
leaf, and parsley until tender but not browned. Add the celery
root and cook for 5 minutes longer. Add the cream, truffle
juice, and milk and reduce the sauce by half. Strain the mixture
pressing on the vegetables to release the flavor. Strain through
a fine mesh strainer and add the gelatin sheets. Preserve
and keep warm until needed.
For the Black Trumpet Mushrooms:
Wash and clean the mushrooms and remove any dirt that might
be trapped inside. Let dry on paper towel. Melt butter in
a sauté pan and add mushrooms. Season with salt and
cook until mushrooms are tender. Keep warm until needed.
For the Chestnuts:
Place all ingredients in an oven-proof pan. Bake chestnuts
at 250°F until the nuts are tender. Remove from fat and
keep warm until needed.
To Assemble and Serve:
Drop 10 pieces of angolotti in a pot of simmering water and
let cook until they float to the top. Then, in a small pot,
cool the mushrooms and strained chestnuts with a little sauce.
Add the angolotti to the pot and mix gently. Season with salt
as needed.
Transfer to a serving bowls and divide equally. With a hand
mixer, blend the remaining sauce until it forms a nice froth.
Spoon the froth generously over the pasta and serve.
Wine Pairing:
Siduri Vineyards 2004 Pisoni Pinot Noir, Santa Lucia
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