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Ingredients

Guanciale Farse

  • 1 cured pork jowl (pancetta trim can be substituted)
  • 2 pounds pork belly trim
  • 3/4 cup Parmesan cheese
  • 1/2 bunch parsley
  • 2 shallots minced
  • 1/2 cup heavy cream

Parmesan Pork Brodo

  • 8 pounds pork bones
  • 4 Parmesan rinds
  • Water as needed
  • 1 pinch kosher salt

Pasta Dough

  • 8 cups a.p. flour or “OO” flour
  • 2 egg yolks
  • 3 whole eggs
  • 2 TBL olive oil
  • 1 pinch kosher salt

Method

Guanciale Farse:
  1. Roast pork belly until tender
  2. Combine ingredients in a food processor
  3. While processing slowly add in cream, blend until smooth
 
Parmesan Pork Brodo:
  1. Roast bones in oven until brown
  2. Cover bones with water, add Parmesan rinds
  3. Cook on a low simmer, never boil, until desired consistency
 
 
Pasta Dough:
  1. In a mixer with dough hook, add flour and salt
  2. Slowly incorporate liquid ingredients
  3. Mix until ball forms, and let rest 30 minutes
  4. Roll out dough and fill with Guanciale Farse
  5. Seal pasta using egg wash
  6. Cut with a ravioli cutter
 
Yield:12


Assembly:
  1. Cook agnolotti in brodo until tender
  2. Serve hot