Hand-Rolled Doppio Tortelli with...Hand-Rolled Doppio Tortelli with Parmigiano Reggiano and Aged Balsamic

An elegant, dual-cavity hand-rolled pasta featuring a liquid Parmigiano-Reggiano cream on one side and a rich caramelized shallot-balsamic reduction on the other, served in a delicate brown butter and sage emulsion.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Combine the Tipo 00 flour, egg yolks, and whole egg in a bowl. Knead by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Prepare Filling 1 (Parmigiano Cream): Bloom the gelatin sheet in ice-cold water. In a small saucepan, heat the heavy cream to a simmer, then whisk in the grated Parmigiano-Reggiano until completely smooth. Squeeze excess water from the gelatin and whisk it into the warm cheese mixture. Pour into a shallow dish and chill in the fridge until set (approx. 30 minutes), then transfer to a piping bag.

3. 03

   Prepare Filling 2 (Balsamic Shallot Jam): Melt 30g of butter in a pan over low heat. Add the minced shallots and cook slowly for 15 minutes until deeply caramelized and sweet. Deglaze the pan with the aged balsamic vinegar, simmer until the liquid is fully absorbed and jammy, then cool and transfer to a second piping bag.

4. 04

   Roll the pasta: Using a pasta machine, roll the rested dough into paper-thin sheets (down to the thinnest setting, usually 8 or 9). Cut the sheets into 10x10cm squares.

5. 05

   Assemble the Doppio Tortelli: Pipe one small dollop (approx. 1 tsp) of Parmigiano cream and one small dollop of the balsamic shallot jam side-by-side on each square, leaving 1cm of space between them. Fold the pasta sheet over, press firmly to expel all air, seal the edges, and pinch the pasta in the center between the two fillings to create two distinct, connected pockets. Cut with a fluted pastry wheel.

6. 06

   Prepare the sauce: In a large skillet, melt the remaining 80g of butter over medium heat. Add the sage leaves and cook until the butter begins to foam and turn a nutty brown color. Immediately pour in the chicken stock to stop the cooking process and swirl to emulsify into a glossy sauce.

7. 07

   Cook and finish: Bring a large pot of salted water to a gentle simmer. Cook the tortelli for 2 to 3 minutes until tender. Transfer them carefully with a slotted spoon directly into the brown butter sauce. Toss gently to coat and serve immediately, garnished with the crispy sage leaves.