Fagottini is a type of Italian pasta that consists of squares of dough filled with meats, vegetables, and cheeses. The dough is made from flour, salt, and eggs, rolled thin, and cut into squares. The filling is added, and the edges are pressed together to form a peak before boiling in salted water. Prepackaged bundles are available in Europe, and non-traditional dumplings can also be made.
Meaning “little bundles” or “little bags,” fagottini is a type of Italian pasta about the size of a ravioli. In roughly pyramid or purse shapes, bundles consist of squares of dough in which all four ends are folded into a single point. They are often filled with meats, vegetables and cheeses.
The simple dough for the dumplings is made from flour, salt and eggs. The flour and salt are combined and then the eggs are slowly beaten into the flour by hand. If the dough becomes too dry or crumbles, water can be added. The dough is then kneaded on a floured surface until smooth. Once smooth, it is set aside and left to rest for about half an hour.
The dough can be rolled by hand or a pasta maker can be used. The dough is rolled extremely thin, about 0.0625 inch (0.15 cm) or 1/16 of an inch. If using a pasta maker, the dough will generally need to be run through the machine several times to reduce it to the desired thinness. After that, it is cut into small squares.
Almost any meat, cheese or vegetable can be added for the filling. Italian cheeses, such as Romano, are the most common. Mushrooms are also a popular addition to fillings, and spices, such as thyme, are often added to fillings. Any vegetables or meat should be cut into small pieces. Some recipes suggest using a blender or food processor to ensure a good blending of the filling.
Once the dough is cut into squares, small spoonfuls of the filling are placed in the center of each square. Water or egg whites are brushed along the edges of the squares to adhere the edges together. Then the ends are pressed together to form a peak and excess air is removed. From the side, the completed pasta resembles a simple bag. The pasta is then boiled in salted water for several minutes.
Prepackaged bundles can be found in grocery stores and restaurants in Europe, though rarely found elsewhere in the world. They can be brown, green, or orange depending on the pasta ingredients used. Sometimes the pre-made variety will not have the pointy peak of the homemade variety. Instead, it will more closely resemble small pouches, with flared ends, wrapped around the filling.
Non-traditional dumplings can also be made. In these cases the dough is rolled up less thinly and cut into rectangles, which are filled with salami, cheese and vegetables. The rectangles are folded over the filling and sealed in the same way as traditional bundles. Then they are brushed with egg whites and baked.
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