Ingredients
3 large eggs
2 tsp. extra-virgin olive oil
1 tsp. kosher salt
2 c. “00” flour
1 tsp. Champagne vinegar
1 tbsp. extra-virgin olive oil
1 small onion
kosher salt
1 stick unsalted butter
snipped chives
chopped parsley
aged balsamic vinegar
1 c. finely diced peeled parsnips
1/4 c. Freshly grated Parmigiano-Reggiano cheese
Preparation
Step 1Make the dough: In a food processor, the “00” flour, 1 teaspoon Kosher salt, 2 teaspoons extra-virgin olive oil, and eggs, and process until crumbly. Gather the dough and knead until smooth. Wrap tightly in plastic and let stand at room temperature for 30 minutes.Step 2Make the filling: Heat the olive oil in a saucepan. Add the onion and cook until softened. Add the parsnips and 1/2 cup of water, cover, and simmer until tender, about 15 minutes. Uncover and boil to evaporate any water.Step 3Transfer the vegetables to the food processor and puree. Stir in the Parmigiano and Champagne vinegar and season with salt. Let the filling cool slightly, then scrape it into a pastry bag fitted with a 1/2-inch tip.Step 4Cut the pasta dough into 4 pieces and keep wrapped. Using a hand-cranked pasta machine and dusting lightly with flour, run each piece of dough through each setting 3 times, beginning at the widest setting and ending at the second-to-the-narrowest. Place the pasta sheet on a floured work surface and cover with wax paper. Repeat with the remaining 3 pieces of pasta dough.Step 5Working with one sheet at a time, cut the pasta into 2-inch squares. Lightly moisten the edges with water and pipe a scant teaspoon of parsnip filling in the center of each square. Fold the pasta corner to corner to form triangles and press out any air. Trim the edges with a fluted pastry wheel. Transfer the triangoli to a floured baking sheet.Step 6Bring a large pot of generously salted water to a boil. Add the triangoli all at once and cook until al dente, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.Step 7In a large skillet, melt the butter in the cooking water, swirling the pan until a creamy sauce forms. Add the triangoli and cook over moderately high heat until hot and coated with sauce. Transfer to plates. Garnish the triangoli with chives and parsley, drizzle aged balsamic on top, and serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
