- 500g flour
- 5 eggs
- Some olive oil
- 500g celeriac
- 200ml single cream
- 30g melted butter
Knead the ingredients together to form a dough, wrap in clingfilm and refrigerate for an hour.
Filling Peel and dice the celeriac then cook in a 1:1 mixture of milk and water. Drain and then press in a cloth to remove all the liquid. Mix with the remaining ingredients and season with salt and pepper.
Roll out the dough with a pasta maker. Cut into squares, fill to form parcels and then cook in boiling, salted water until al dente. Serve garnished with creamed celeriac. The fagottini can also be served with a ragout of green asparagus or with parmesan and melted butter.