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Ready to make homemade pasta for someone you love? I made this beet & goat cheese agnolotti recipe on The Sami Cone Show this month and we’re giving you the recipe too!
James Beard Award-Winning Chef RJ Cooper is crafting a mecca of modern American cuisine in Nashville, showing off regional highlights of the season and blending them while using modern and classical techniques.
He has forged a critically acclaimed culinary career leading to the opening of Saint Stephen, building his culinary philosophy of dedication, determination, focus and finesse that is fostered by the land and sea.
BEET-GOAT CHEESE AGNOLOTTI RECIPE with SMOKED TROUT ROE, DILL & CULTURED BUTTER
How to Make Homemade Pasta
Ingredients
- 112g semolina
- 112g “OO” flour
- 6 egg yolks
- 1 whole egg
- 7.5 ml olive oil
- 14.8 ml whole milk
Directions
- Make a well with the flour. In the center, add the wet ingredients and mix with a fork.
- With your fingers, slowing incorporate the wet and dry without breaking the well.
- Once the dough comes together, knead 200 times. Wrap with plastic wrap and let rest of 30 minutes.
- Reserve.
Beet-Goat Cheese Filling
Ingredients
- 150g cooked red beets
- 100g goat cheese
- Salt & pepper to taste
Directions
- In a food processor, blend the beets to a purée. Add the goat cheese, season and blend until fully incorporated.
- Place the filling into a pastry bag with a round tip. Reserve.
- Using a pasta roller or rolling pin Roll sheets of pasta 1 millimeter thick. About 2 inches wide.
- Pipe the filling and fold the inter edge over to the outer edge. With your fingers, pinch the dough into agnolotti portions Cut with a pasta wheel. Store on a sheet pan dusted with semolina.
- Boil 2 gallons of water with 1/4 cup of salt. Blanch the agnolotti, in a pan, but some pasta water and reduce by half, add 4 table spoons of butter and swirl. Once the butter is incorporated, add the agnolotti and finish in the sauce. Place in a bowl with fresh dill fronds and garnish with smoked trout roe.
While I know you’ll have as much fun as I did making this recipe at home, the experience at Saint Stephen restaurant in Nashville’s Germantown is not to be missed.
