This particular shape is called scarpinocc. It originated from the Lombardy region of northern Italy. Its name stems from the word scarpa, which means shoe, as this rather odd looking-shaped pasta resembles an old-fashioned wooden shoe.
These scarpinocc are filled with Taleggio, a washed rind cow’s milk cheese that’s big on personality (read: creamy, smooth, salty, strong, complex, nutty, funky/beefy), mixed with a bit of cream. The cream ups the decadence quotient and makes the Taleggio more smooth and pipeable. Of note, Taleggio is named after an alpine valley (Val Taleggio) in Lombardy, Italy.
Scarpinocc’s defining little indentation in the middle is perfect for catching sauce. As for the sauce, keep it simple. You don’t want to mask their flavor. Just a swirl of butter in a pan and then finished with a drizzle of quality balsamic vinegar are all they need. Less is definitely more in this case.
As for the taste…rich, tender little bites that melt in your mouth. There are not enough words in the English language to describe the deliciousness!
Let’s make scarpinocc. You game?
Scarpinocc
Ingredients
- 400 grams 00 flour
- 4 large eggs
- pinch of salt
- 10.5 ounces Taleggio (once I removed the rind I was left with 7 1/2 ounces)
- 1/4 to 1/3 cup heavy cream
- large pinch of finely ground black pepper
To Finish the Dish:
- butter
- good quality balsamic vinegar
Instructions
- For the dough: Mix the flour and salt. Place the flour on a dry, clean work surface forming a mound. Create a well in the middle. Crack the eggs in the well. With a fork, beat the eggs; be careful not to disturb the walls of the flour. Slowly begin to incorporate the flour walls into the egg mixture. Continue mixing the flour with the eggs until you have a shaggy, mass. At this point, with your hands, start folding and forming the dough, incorporating the rest of the flour (remove any dry clumps of flour). Knead the dough. Drive the heel of your hand into the dough, rotate the dough 45 degrees, and repeat until the dough is firm and bouncy and has a smooth, silken texture, about 10 minutes. Tightly wrap the dough in plastic and let rest 30 minutes.
- For the Filling: combine Taleggio, cream, and black pepper in a bowl of a food processor. The filling should be the consistency of toothpaste (you may not need all the cream; start with less and add more as needed). Process until very spoon. Spoon the filling into a pastry bag.
- To form the scarpinocc: Lightly flour your work surface. Cut off a piece of dough, keeping the rest covered in plastic so it doesn’t dry out. Run the dough through your pasta machine starting with the largest setting. Run it through each successive pasta roller setting until about 1/16th-inch thick (third to the last setting, #6, on my KitchenAid pasta attachment).Line a baking sheet with semolina flour (to prevent the scarpinocc from sticking).Cut the dough into 2-inch by 2 1/2-inch pieces (a six-wheel pastry cutter comes in handy here, though is not essential). At this point you need to work fast to prevent the dough from drying out. Keep a spray bottle close by to lightly mist the dough if necessary.Pipe a stripe of filling in the middle of each rectangle of pasta (along the longer 2 1/2-inch direction), leaving a 1/4-inch base of dough around the edges. Fold the pasta over in thirds length-wise so that the seam is on the bottom (with your finger, you can add a little water to form a seal if necessary). With your thumb and index finger, pinch the ends of the pasta, forming a ridge at the top of the ends of each piece. With your index finger, press the center of the pasta to form a dimple. You’ve formed your first scarpinocc. It gets easier with practice. Repeat with the remaining pasta and filling.
- Cooking the scarpinocc: Bring a pot of salted water to a boil. Drop in the pasta (in batches) and cook until al dente, a couple minutes.Meanwhile, heat a skillet over medium heat. Melt a couple tablespoons of butter (more if you like). Add a tablespoon or two of pasta water and swirl. With a slotted spoon transfer the pasta to the skillet and gently toss the pasta in the butter. Cook another minute or two until tender. With a slotted spoon, transfer to serving plates. Spoon a little hot butter on top. Drizzle with balsamic vinegar. Serve immediately.Leftover scarpinocc can be frozen. Let them dry out a bit and then store in plastic bags or air-tight containers.