Pasta Dough
Ingredients
- 500g (3 ⅔ Cups) All-purpose Flour
- 2.5g (1tsp) Carboxymethylcellulose (CMC)
- 1 Large Egg
- 225g (¾ Cups) Whole Milk
- 42g (3 Tbsp) Unsalted Butter
- 7.5g (2 ½ tsp) Kosher Salt
Equipment
- Food Processor
- Pasta Rolling Machine or Kitchen Aid Attachment
- Small Mixing Bowl
Timing
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield
1½ Pounds
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Mix Dough
Place the flour and CMC in a food processor. Pulse 2-3 times to incorporate.
In a small bowl, combine the egg and milk and whisk together.
On low speed, slowly pour the egg/milk mixture into the food processor with the flour and CMC until nicely combined.
Add the butter and salt and mix until the dough no longer sticks to the side of the food processor bowl, approximately 5 minutes.
Remove the dough, wrap tightly and place in the refrigerator for 1 hour to rest before use.
Duck Breast Filling
Ingredients
- 2 Duck Breasts
- 2g (approx 2 sprigs) Fresh Oregano (leaves removed and chopped)
- 7.5g (approx 5 leaves) Fresh Basil (leaves removed and chopped)
- 4g (1 ¼ tsp) Kosher Salt
- 1g (½ tsp) Ground White Pepper
- 0.5g (¼ tsp) Ground Nutmeg
- ½ Batch of Pasta Dough (recipe above)
Equipment
- Food Processor
- Mixing Bowl
Timing
Active Time: 15 Minutes
Total Time: 3 Hours 15 Minutes
Yield
1 Pint of Filling; About 20 Scarpinocc
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Prepare Duck Breast
Place the food processor bowl, blade and lid in the freezer for 1 hour.
Clean the duck breast by removing the silver skin membrane, duck skin and duck fat. Discard the silver skin membranes and chop the skin and fat into ¼ inch pieces and reserve in the refrigerator.
Chop the cleaned duck breast into ¼ inch pieces and reserve in the refrigerator.
Combine ½ of the chopped duck breast, oregano, basil, salt, pepper and nutmeg in the food processor bowl and blend for 2-3 minutes or until smooth.
Once smooth slowly add the chopped skin and fat, blend for an additional 2-3 minutes or until nicely emulsified.
Remove from the food processor and place into a mixing bowl. Fold in the remaining chopped duck breast, cover nicely and place in the refrigerator until needed.
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Roll and Fill Pasta Dough
Roll pasta dough out to about 1/8th of an inch and cut out 2 inch squares.
Place the duck filling in a piping bag with a 1/2 inch round tip. Pipe a 1 inch log onto each of the pasta squares.
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Fold Filled Pasta Dough, Serve
Fold the pasta over in half and seal the sides, this should look like half a ravioli similar to a dumpling.
Roll the pasta over so that the edges point upward and the flat sealed side lays on the bottom. Press down on the center gently to help seal the pasta.
Place these in a sealed container dusted with semolina and freeze for 2 hours or until needed.
Freezing will help keep the shape during the cooking process.
To cook place the 3 scarpinocc per order in simmering water for 7 minutes.
Serve with a large spoonful of duck ragout and and parmesan cheese.
Tomato Ragu
Ingredients
- 13g (1 Tbsp) Olive Oil
- 50g (approx 2) Shallots (minced)
- 2 Garlic cloves (minced)
- 2 Chili Arbol (chopped, seeds removed)
- 2g (approx 1 sprig) Rosemary leaves (finely chopped)
- 1 Can (28oz) San Marzano Tomatoes
- 250g (2 legs) Confit Duck Legs (meat shredded)
- .3g (⅛ tsp) Cayenne Pepper
Equipment
- Medium Heavy Bottom Pan
Timing
Active Time: 15 Minutes
Total Time:45 Minutes
Yield
1 Pint
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Combine Ingredients
Place a heavy bottom pan on low heat. Add olive oil and shallots and sweat for minutes or until soft.
Add the remaining ingredients and bring to a simmer. Simmer for 30 minutes or until the liquid evaporates and is a nice ragout consistency.
Serve immediately or refrigerate until needed.
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3 Comments.
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Hey gang! What is the function of the CMC in this filled pasta application? Pasta can easily be prepared and frozen for cooking at a later time. Is there a benefit to adding the CMC to the dough?
Check out WTF CMC – adding a bit of CMC greatly improves the freeze/thaw taste of pasta so that it maintains a just made feel for considerably longer.