- 3 cups all-purpose flour
- 3 whole eggs
- 2 large egg yolks
- 8 ounces whole milk ricotta
- 4 ounces freshly grated smoked mozzarella
- 1/2 medium lemon
- 5 tablespoons butter
- 1 cup balsamic vinegar
- Parmigiano-Reggiano, for garnish
Gradually combine flour with the eggs and yolks to form the fresh pasta dough--this can be done manually using the "well" method, in a stand mixer with a dough hook, or in a food processor. Once the dough begins to come together and all of the egg is coated in flour, knead for about 10 minutes until very smooth and firm, then form into a ball and set aside to rest for 30 minutes, tightly wrapped. If the dough feels too dry, add very small increments of water with your fingertips to achieve the desired consistency (it should not be sticky or flaky).
While the dough rests, make the filling. Mix the cheeses together (the smoked mozzarella can be grated on a wide box grater), and season to taste with a few squeezes of lemon juice, kosher salt, and black pepper. If desired, add the zest of half of the lemon to the filling. Set aside.
Roll out about 1/4 of the pasta dough into a thin sheet (on a Marcato hand-crank and Kitchen Aid attachment, this would be about setting 6). Make sure any unused dough remains tightly wrapped.
Using a 3-inch round cookie cutter, cut as many circles as possible out of the pasta sheet. Add about a teaspoon of filling to the center of each and brush a small amount of water around the edge of half of the circle. Fold the circle in half over the filling to create a half-moon shape, pressing out any air bubbles and sealing firmly.
To form the scarpinocc, prop the filled portion of the half-moon directly on top of the sealed edge, bending the edge on itself to one side (it looks a little like a canoe). Using your thumb, press lightly into the center of the pasta pillow to make a dimple, dispersing the filling outward slightly. It should look like an old-fashioned shoe! Place on a lightly floured surface and repeat the process with the remaining dough and filling.
For the brown butter, melt 4-6 tablespoons of butter in a small sauce pot or saute pan over medium heat. Cook, stirring occasionally, until the milk solids separate and turn golden, about 10 minutes. Pay attention to your heat and don't stray too far to prevent burning. If your butter is unsalted, season to taste with kosher salt.
If you have high-quality balsamic vinegar, skip this step. If not, add about 1 cup of what you have on hand to a small sauce pot. Cook over low heat until reduced by about half and thickened, about 15 minutes (it should coat the back of a metal spoon). Set aside.
Cook the scarpinocc in well-salted, lightly boiling water until cooked through and the edges have softened, about 2-3 minutes. Remove with a slotted spoon and add directly to plates or a serving platter. Douse with brown butter, drizzle with balsamic, and top with Parmesan cheese, if desired. Serve immediately and enjoy!