This recipe makes two generous portions for you and your sweetie (or you and you later on).
- 1 cup semola flour
- 1 whole egg and 2 egg yolks
- Pinch of salt
- 3 tbsp butter
- 1/4 cup balsamic vinegar
- 1 tbsp sugar
1. Measure flour into a heap on your cutting board and make a well in the center large enough that your eggs won't spill out.
2. Crack the whole egg into the center, then separate the two egg yolks and add to your flour well.
3. Add a pinch of salt to the eggs and with a fork start gently mixing the egg, breaking the yolks.
4. Carefully start incorporating flour into the center with the eggs until the mixture becomes too thick to mix with the fork.
5. Switch to kneading with your hands until a shaggy dough forms. Continue to mix until all the flour is incorporated (about 10 minutes). A bench scraper is useful here to scrape up any flour stuck to the cutting board. If your dough is quite wet, don't be afraid to keep dusting with flour until you have a firm dough ball.
6. Wrap the dough tightly in plastic wrap and set aside for at least 15 minutes.
7. Once the dough has rested, uncover it and cut it into quarters. Take one quarter to work with and wrap the rest of the dough back up.
8. Run the dough through your pasta machine starting with the lowest setting until you get to about a 6. You don't want the sheets to be too thin with filled pasta or the filling has a tendency to spill out while boiling.
9. Repeat this step with the other 3 quarters of dough until you have 4 sheets.
10. Using an adjustable dough cutter or a knife and a ruler, cute the dough into 2 x 2" squares. You can ball up the scraps and re-roll a new sheet about 2 more times at which point the dough will likely be too dried out and over worked.
11. Once you have your squares, set up a work space with a pastry bag filled with ricotta (you can also just spoon the ricotta from a bowl), your square pasta sheets, and a small dish with water (this will help with the sealing).
12. Portion about a teaspoon of filling into each square, then dip your finger in the water and trace around the edges of the pasta square.
13. Fold the ricotta inside the square and then squeeze the ends. Using your pointer finger, make a dimple in the middle of the filling. Repeat this with the remaining dough squares and filling.
14. At this point you can freeze the scarpinocc or if you will be eating them immediately, drop them in boiling water for about 3-5 minutes until they float.
15. Saute the butter in a pan until it gets foamy and starts to brown.
16. Boil the vinegar in a pot with the sugar until it has reduced about half.
17. Toss the cooked pasta in the browned butter and then plate. Drizzle the vinegar reduction over the pasta and eat immediately.