Squash Agnolotti with Parve “Brown Butter” Sauce
Agnolotti are small, stuffed Italian pasta pockets that hold sauce perfectly in every bite. Chef Austin shows you how to make them from scratch, filled with fall’s sweetest kuri squash.
Get the recipe:
Pasta
1 cup flour (00 flour such as Tuscanini recommended)
1 whole egg, for dough, plus 1 for egg wash
pinch of salt
1 tablespoon Tuscanini Extra-Virgin Olive Oil
water as needed
semolina flour, for dusting
Get the full recipe for Fresh Fall Squash Agnolotti with Parve “Brown Butter” Walnut-Sage Sauce.
For more with Chef Austin, watch Rosh Chodesh Club!
Fresh Fall Squash Agnolotti with Parve “Brown Butter” Walnut-Sage Sauce
Recipe Description:
This elegant fall pasta highlights the sweet earthiness of roasted squash, wrapped in delicate handmade agnolotti and finished with a silky walnut-sage sauce. A perfect pairing…
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Very impressive show. Wondering about the egg being opened and checked, or not; and directly into the dough, rather than in a separate cup. Could you check this?
Very greattttt loved the video
This was super interesting to watch! I just wish the videoing was a bit clearer like it used to be, I find the angle watching from the side a little annoying but maybe that's just me! Either way it looks cool
Very interesting to watch!!
I happen to love this show. My kids love it too. They get to see what how a professional chef cooks kosher and all the intricate details. My husband loves the kitchen as well and this show is 🔥. So nice to get a behind-the-scenes look and step by step directions from such a highly skilled chef. Thank you!