Here is a pasta recipe utilizing rye and einkorn flour. It also includes one my favorite citrus fruits, the cara cara oranges. This is a delicious agnolotti that has a little surprise with the orange, the carrot, and the truffle. One trick to this recipe is that you have to keep your pasta dough a little more on the moist side than the dry side. Pasta can dry out really fast making it difficult to work with. Both of these flours have the tendency to do that so you have to be careful about how long it stays out uncovered and how much moisture is in the dough. It is better to be in the position of adding a little more flour than trying to add more water to your dough. Here is the recipe on how to make rye agnolotti with carrot, orange and black truffle, I hope you enjoy it!
Recipe Ingredients
Rye Pasta
1 1/2 cup of rye flour
1 1/2 einkorn flour
3 eggs
4 yolks
5 tbsp of warm water
1 tsp of salt
Carrot filling
2 lbs of carrots sliced 1/2 inch thick
1 orange zest
2 tbsp of butter
3 tbsp of olive oil
1 tsp of salt
4 oz fresh sheep’s milk ricotta
2 oz of parmesan
2 oz of petite basque
2 oz of manchego
salt and pepper
1 lb of globe carrots roasted sliced
1 cup of beech mushrooms
1 cup of carrot juice
1/4 cup of cara cara juice
1/3 cup of cream
3 tbsp of butter
1 black truffle
olive oil
basil leaves
salt and pepper
Recipe Instructions
How to make the Carrot pasta filling,
In a medium saucepan add oil, butter, zest, and carrots, with a fair amount of salt distributed evenly on the carrots. You want to have the heat on medium-low because you don't want to get any color on the carrots. Place a lid on top and shake the pot every other minute to move the vegetables around. The salt will leach the water out of the carrots and the vegetables will cook in their own juices. Cook for 20 minutes and then check it, cook for another 10 minutes until tender. Then place the carrots into a food processor with the three cheeses and puree until silky smooth. Adjust seasoning with salt and pepper. Place in a pastry bag and place in the refrigerator to cool. Don’t get it too cold or else it will be hard to pipe. ( a little cooler than room temperature.
How to make Pasta
Place rye and einkorn flour into a bowl. Make a well in the center of the flour. Add eggs, yolks, water, and salt. With a fork stir the egg mixture until it starts to form a ball of dough. Then use your hands to form the dough. Add more flour if the dough is really wet (This dough can dry really fast so be careful about how much extra flour you add). Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes.
Take your pasta and cut in half. Leave one half covered while you work with the other half. Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchenaid attachment). Then run the pasta all the way down to the lowest setting twice. Dusting the dough with flour if it is too wet. Then on the third time run it down to the number 6 or 7 setting depending on the strength of the dough. Again, Use a little flour for dusting. If you feel like the dough is very strong and good density to it you might be fine with a 7 setting. If you feel like the dough is "loose" and doesn't have the structure to it then you might want to go a little thicker with a number 6 setting. You should have long sheets at this point. Using your pastry bag pipe the carrot-cheese mixture along the bottom of the pasta leaving about a 1/2 inch from the edge. Run it along the whole length of the pasta sheet leaving about an inch or two at the ends. Then take a pastry brush or spray bottle of water and brush the top portion of the pasta sheet. Take the bottom part pasta closest to the filling and roll over to the brushed top portion. You should now have a long tube like pasta running all the way down the length of the pasta. Now, at every 1/2 inch use your index fingers and press down with with each index finger to create a little "ravioli" Continue the same thing all the way down the pasta sheet. Then using a pinwheel cutter cut away the excess pasta at the top. Then cut in between each press that you make with your fingers to create each agnolotti. Place on a sheet pan lined with parchment paper and a little flour.
To Finish,
In a large saute pan add 1 tbsp of butter, oil, and beech mushrooms. Cook for 3 minutes. Add your orange juice, carrot juice, and cream to the pan. Meanwhile place your pasta in salted boiling water and cook for 2-3 minutes until they float to the top. Strain off and place the pasta in the saute pan. Let it simmer for 1-2 minutes and then add the rest of the butter to the sauce. Season the whole pan with salt and pepper. Place a few spoonfuls of pasta and mushroom into each serving bowl. Finish with truffles, parmesan cheese, olive oil, and fresh basil leaves, Serve and enjoy!
