Fagottini Pasta with Mortadella & Pistachios

Fagottini made from fresh pasta dough with savory Mortadella filling are easy, yummy and pretty impressive. Just look at those beautiful curves!

Now imagine how you bite on each piece and feel savory notes of Mortadella and Pistachios bursting with flavor right on your taste buds.

Butter and sage is a perfect condiment that is not overwhelming and pairs perfectly with the rest of the flavors.

If you don't like egg pasta, feel free to use water instead of eggs to make fresh pasta dough.

 Quantity of the ingredients given in the recipes makes about 90-100 fagottini, which is perfect for 4 people.

But of course, feel free to make a double portion to make them in a batch and freeze for later.

See more tips and tricks in the recipe card.

Full Recipe

Fagottini Pasta with Mortadella and Pistachios

5 from 1 vote

Fagottini made from fresh pasta dough with savory Mortadella filling are easy, yummy and so pretty.

Recipe authorAuthor: Svi

PREP TIME:30 minutes mins

COOK TIME:5 minutes mins

Dough resting time:30 minutes mins

TOTAL TIME:1 hour hr 5 minutes mins

SERVINGS: 6

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Ingredients

 

For fresh pasta dough:

• 4 eggs
• 3 cups all purpose flour
• 2 tablespoon extra virgin olive oil

For the filling:

• 5 oz mortadella
• 5 oz boiled potatoes 1 medium size potato
• 2 tablespoon pistachios finely chopped
• 2 tablespoon Parmesan cheese grated

Instructions

 

Fagottini Filling

• Start by preparing the filling. Boil 1 medium size potato, once completely chilled, pass it through potato ricer.
• Finely chop mortadella and pistachios. Mix into riced potatoes together with grated Parmesan cheese. Transfer to a a food processor and pulse a couple of times until the filling starts to take a form of paste but still with small but distinctive chunks of mortadella.
• Let rest in the fridge while you prepare the pasta dough.

Fresh pasta dough

• Measure flour, then sieve it. In that exact order, first measure, THEN sieve.
• Add slightly beaten eggs. Mix well until the dough starts to come together. Add extra virgin olive oil.
• If kneading by hand, transfer the dough on the table and continue kneading for 5 more minutes until smooth and silky and doesn’t stick to your hands.
• If the dough seems too dry, add a tablespoon of water. If it is too soft, add some flour.
• Cover with a plastic wrap and let rest for 30 minutes.
• Using a large rolling pin roll the dough approximately 1/16 inch thick. That would be 1½ millimeters.
  If you’re using Marcato Atlas pasta machine, place regulating knob on position 5.

  Sprinkle with flour as needed to prevent the dough from sticking.
  
  
• Cut the dough into 2x2 inch squares.Want to save time ans sanity?

  Use a small ravioli cutter.
• Place a small dollop of Mortadella filling in the center of each square and start to fold.
• First, fold 2 opposite corners THEN unite each side (see pictures).
  
• Press lightly to make sure that fagottino will not fall apart.
  And Voila!
• Repeat the process with the rest of the dough.

Notes

The Dough: Cut and roll dough in chunks, leaving the rest of the dough covered with a plastic wrap. If you roll and cut all the dough at the same time it’ll get dry and will crack when forming fagottini.

Preparing in advance: you can easily freeze fagottini on a tray or sheet pan. Once they’re hard enough, place them in a freezer bag and cook in salty boiling water as needed.

Nutrition

Calories: 423kcalCarbohydrates: 53gProtein: 16gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 123mgSodium: 366mgPotassium: 273mgFiber: 2gSugar: 1gVitamin A: 182IUVitamin C: 5mgCalcium: 55mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!