Pasta at its best, made fresh

Micheal Ball, Head Chef at Bailbrook House Hotel in Bath, has the perfect date night dish. A recipe to try at home together! 

Ingredients (for 2 people)

Butternut squash filling

  • 1 large butternut squash
    2 lemons (zested)
    25g fresh sage
    50g finely grated parmesan 
    1/4 teaspoon dried chilli flakes
    10g salt
     

Pasta

  • 250g farina "00" flour (or Italian style)
    7 egg yolks
    1 teaspoon extra virgin olive oil
    1 tablespoon water


Sage Butter

  • 25g fresh sage
    125g unsalted butter
    5g salt
    1/4 lemon juiced
  •  

Method for filling

  • 1. Preheat the oven to 180°C/350°F/gas 4
  • 2. In a tray, roast the butternut squash for 1 hour until tender so that I knife will pass through with ease
  • 3. Once cooled slightly then cut in half the butternut squash in half and removing the flesh and then discarding the skin and seeds
  • 4. Place the flesh in a mixing bowl
  • 5. Now pick and finely chop the sage and add to the bowl with the squash, add the chilli flakes, parmesan, lemon zest & salt then mix it all together
  • 6. Taste, season and cool
     

Method for pasta dough

  • 1. Making the pasta dough place the eggs, flour, oil and water into a food processor and mix into a ball of dough. Now remove the dough and knead on a flour-dusted surface until smooth
  • 2. Once this is completed wrap in cling film and rest for 30 minutes
  • 3. Flatten the dough by hand or rolling pin and run it through the thickest setting on a pasta machine, then take the rollers down two settings and pass through again, follow this set 5 more times as repeating this steps will achieve a smoother dough
  • 4. Now working from the thickest setting down to the thinnest setting which should be 1mm roll the dough through the machine
  • 5. Once this is completed place on a dusted surface ready for filling
  • 6. Now place your butternut squash filling 1.5cm apart as leaving a gap between and now brush the pasta with cold water between the filling and above then fold over
     

  • 7. Now crimp your pasta from left to right ensuring that you remove all the air between as this will cause trapped air as seen in the picture below
     

  • 8. With your cutter (or a pizza wheel if you do not have one) wheel away from yourself between each fold to separate each parcel from one another as shown below
     

  • 9. Place on a floured tray ready for cooking
  •  

  • Method for butter

  • 1. Heat the butter until nutty brown and then cool slightly
    2. Add in the lemon juice, salt and sage

 

To complete

1. Warm the sage butter in a pan over a medium heat
2. Cook the pasta in a large pan of boiling salted water for 2 minutes
3. Remove the agnolotti and toss with the butter
4. Finish with toasted pine nuts, rocket 
5. Serve with finely grated parmesan, finished with a few drops of extra virgin olive oil

 

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