Needless to say, I’ve been watching a lot of Food Network these days. Season 11 of Food Network Star came to a close last week. One of the top 3, New York native Dominick Tesoriero, made his Agnolotti Bolognese dish that won him the opportunity to shoot a pilot of his own show! He inspired me to give homemade pasta a whirl. It is certainly not for the impatient, but it is well worth the time and energy. The creamy mascarpone, ricotta and parmesan filling is oh so comforting. I could have eaten that component alone! A big thank you to Dom and Food Network for sharing this recipe! Buon appetito!!!

Total Time: 3 hr 25 min — Prep:1 hr — Inactive:1 hr — Cook: — 1 hr 25 min

I chose to use a homemade, traditional marinara sauce with this pasta. One day I’ll conquer Dom’s Bolognese!


Pasta Dough:

  • 1 1/2 cups 00 or all-purpose flour, plus more for dusting
  • 1 1/2 cups fine semolina flour
  • 2 whole large eggs plus 5 large yolks
  • 1 tablespoon whole milk
  • 1 tablespoon extra-virgin olive oil


  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • 1/2 cup grated Parmesan



For the pasta dough: Whisk the 00 or all-purpose flour and the semolina flour in the bowl of a stand mixer to combine. Make a well in the center.


Combine the whole eggs, yolks, milk and olive oil in a small bowl and pour it into the well. Using the dough hook, mix on low speed until the dough just starts to come together, then increase the speed to medium and mix for 5 minutes.




Lightly flour your work surface and turn the dough onto it. Knead the dough by hand until it is smooth and elastic, and springs back when you press it with your finger, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.

I had to add about 3 tablespoons of cold water to this mixture to get it all to stick. Just don’t overdo it!


For the filling: Combine the ricotta, mascarpone and Parmesan in a small bowl. Put the mixture in a pastry bag and refrigerate until needed.



To fill and finish the agnolotti: Cut the dough into 4 pieces. Set a pasta roller at the widest setting.


Pass the first piece of dough through the roller, fold it in half and run it through again. Fold the dough in half again, dust it with flour, and run it through the roller again. Reduce the width setting on the roller and run the dough through. Continue to run the dough through, reducing the width with each pass, until the pasta is thin enough so that you can see the shadow of your hand through the other side. Lightly flour your work surface and lay the pasta sheet on top.


Pipe 1 teaspoon of filling about 1 inch from the edge. Continue to pipe additional teaspoons of filling 1 inch apart*, from one end to the other. Fold the dough over so that it extends about an inch past the filling (it wont extend to the opposite edge), press to seal the long edge and then trim the excess dough from the sealed side. With your fingers perpendicular to the table, pinch between the mounds to seal the filling in. Then use the cutter to cut between each mound, through the pinch, creating little purses. Dust the finished agnolotti with flour. Refrigerate until ready to cook. Repeat the process with the 3 remaining pieces of dough and the filling.


*Do as Dom’s recipe suggests– doing 1 long pipe of cheese is not the best way. Individual, 1″ sections will yield better results. Also, be sure to dust your work surface well with semolina flour. Otherwise you will stick to the counter in spots, making it harder to cut off sections of dough.


I used egg wash along the edges for a better seal. Make sure you really seal those edges well– you want to avoid the filling from peaking out.






Bring a large pot of salted water to a boil over high heat. Add the agnolotti, stir and, when they float to the surface, leave them in the water for an additional minute. Use a spider or slotted spoon to transfer the agnolotti to a large bowl. Ladle over some sauce, toss, drissle with olive oil and sprinkle with grated Parmesan. Serve immediately.



Recipe courtesy of Dominick Tesoriero via www.foodnetwork.com

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