This is a new starter for the restaurant menu at The Guildford Arms. It’s quite labour intensive but if you have an hour to spare and feel like cooking its’s a fun dish to create.
First you will need to make the pasta dough. Warm 50ml of milk with a pinch of saffron and then allow to cool. Whisk in a pinch of salt, 5 eggs & 2 tablespoons of olive oil. Place 500g of 00 pasta flour in a food processor and slowly pulse in the wet ingredients. By now something resembling a ball of dough should be forming. Tip onto a clean board and knead until elastic and glossy. This will take about 10 minutes, so if our own thoughts drive you crazy, have a distractions at the ready (talk sport/friend on speaker phone). Wrap in cling film and chill in the refrigerator whilst you make the filling.
Bring a large pot of water to the boil, then throw in 300g of broad beans. Cook for 3 minutes then remove and plunge into ice water to refresh. Peel and process with the a few drops of truffle oil and 200g of Mascarpone until smooth. Season to taste. Place in a pipping bag and refrigerate.
For the sauce gently sweat one white onion in a knob of butter until soft. The sauce will look better if the onions don’t take any colour so keep your eye on them and stir when necessary. Once they are soft add a dash of white wine and reduce to a glaze. Now add a small ladle of vegetable stock and a small ladle of cream. Bring back to the boil, add 6 roasted garlic cloves, process and pass through a fine sieve.
Using a pasta machine roll out the pasta until you can see your hands through it (dust with a little flour if it feels sticky). This is usually the lowest setting (a pasta machine is vital as a rolling pin won’t roll it thin enough, so if you don’t have a pasta machine make something else).
Place a sheet of pasta on a floured table and, about a third of the way up, pipe a line of filling.
Brush above the filling with egg wash and fold the pasta over.
Working down the line pinch the line of filling together to make individual agnolotti.
Cut across the top seal with a pasta wheel and then across each pinch to seperate the agnolotti.
Cook the agnolotti for 4 minutes in plenty of rapidly boiling water. Bring the sauce back to the boil and whisk in small knobs of unsalted butter until it reaches a nice sauce consistency. Drain the pasta and toss into the sauce. Serve in a large bowl with some shaved Parmesan.