Fagottini with Mushroom Filling and Creamy Bacon Sauce

Pasta:

1. Put flour on the work surface. Make a large hollow in the middle. Add eggs, salt and oil and beat with a fork. Keep adding a little flour from the edge. This so often until the liquid in the middle is so compact that it can no longer run out. From then on, start kneading with your hands. This can take a few minutes. The dough must be smooth, elastic, easily malleable and not sticky. Then wrap the finished dough in cling film and let it rest at room temperature (please not in the refrigerator) for at least 30 minutes.
2. After the rest time has elapsed, divide the dough into 4 equal portions (smaller ones work better), and wrap the ones you don’t need with the foil.

Filling:

1. If necessary, clean the mushrooms (I had a mixture of leftovers), cut into small pieces and then finely chop. Skin the onion and chop it just as finely. Wash, dry and finely chop parsley. Steam the onion in the oil until translucent. Add the mushrooms and cook until no more moisture escapes and they have reduced their volume by about 1/ Pepper and salt at the same time. Then remove from the heat, whisk the crème fraîche with the egg yolk, stir into the hot mushroom mixture and fold in half of the parsley. Let it cool down and keep it ready.

Sauce:

1. Bring the milk, cream and bacon to the boil, simmer for about 5 minutes on a mild heat, then remove from the stove and let it steep for at least 1 hour. Then pour everything through a sieve, collect the bacon, drain very well and then pat dry a little. Just before serving, fry these cubes of bacon in 1 tablespoon of butter until crispy and sprinkle over the dish as a “crunch”.
2. Put the sauce back on the stove, season with salt and pepper, set with the starch mixed in a little water and lather up with the hand blender just before serving.

Dough processing with machine:

1. Lightly dust the machine and dough portion with the pasta flour. The first run begins with setting “0”, namely: Pull the portion of dough through and plate for the first time. Fold the resulting elongated dough strip 1 x in the middle and pull it through again. But now “across”, that means: after each further fold, the closed edge must always be on the right when pulling through. At level “0” a total of 4 – 5 times. So you actually turn the repeatedly folded dough clockwise 1 – 1 1/4 times in a circle. The same happens at level “1”, but only 3 times here and at level “2” 2 more times. From level 3 and 4 onwards only once. The more often you fold the dough and pull it through again and again, the better the pasta will be later. But please remember to sprinkle the dough strips with the pasta flour every now and then. So …. nothing for little time ….; -))) …. and rather 1 x more “cuddle” than too little.

Dough processing with rolling wood:

1. All steps are as already described with the machine. With the difference that you have to do it by hand. After the first 4 folds, the dough strip does not have to be rolled out much thinner. The only important thing here is folding and turning (clockwise). Then gradually become a little thinner as you fold and roll out. According to level 4, the dough strip for the bassoon should have a thickness of 1.5 – 2 mm at most. When rolling out by hand, don’t forget to add flour in between. For an explanation of all other varieties, see the end of the recipe.

Folding the Fagottini:

1. Cut the elongated dough sheets to 7.5 cm wide and use them to make 7.5 cm squares. Put about 1 teaspoon of the filling in the middle of the squares. Wet the edges a little with water. Then pick up two opposite corners and press them together. Then first guide one of the remaining tips to the middle and connect it at the top and on the side edges with the already upright sides. Then insert the last tip and the sides and glue them together as well. When the “shell” is finished, carefully press all 4 seams together again and place the finished pasta on a surface strewn with flour. So one after the other and ……….. don’t worry …. with me the first ones still look a bit “wrinkled”, but you “fumble around” ….; -)))
2. You can prepare the pasta well and let it dry a little. The cooking time is between 8 – 12 minutes. But if it is to be cooked immediately, then it has a cooking time of 6-10 minutes. But if you want to be absolutely sure, then try – about 2/3 of the cooking time – times a copy. When they have the “bite” you want, drain them and serve.
3. Shortly before the end of the cooking time, prepare the sauce and bacon – as described above – and serve with the fagottini. Sprinkle everything with a little parsley ………. then ………. just let it taste.

Declaration f.d. Production of other types of pasta:

1. For the Fagottini made here, the dough strength at level “4” was necessary, as they need a certain stability. This also applies to all hand-made tube noodles. Level “5” is required for tortellini or ravioli. The dough must not be too thick there, as it meets several times in some places and then becomes too thick there. For all narrow or wide ribbon noodles (e.g. tagliatelle), spaghetti, farfalle etc., level 5, better 6, is required.