Sacchetti in tomato sauce
These sacchetti or sachettini are a filled pasta with potatoes and Parmigiano. Served over tomato sauce and enjoyed while still hot.
Equipment
- Pasta machine or a rolling pin
Ingredients
For the dough
- 150 g 00 flour
- 100 g semolina flour
- 1 pinch of salt
- 145 g water
- 1 tbsp olive oil
For the filling
- 300 g potatoes
- 70 g grated parmegiano reggiano
- 50 ml extra virgin olive oil
- 1 egg
- 2 cloves garlic smashed
- Bunch of fresh basil leaves
- Pinch of salt
- Fresh black pepper to taste
For the sauce
- 1 yellow onion
- 2 cloves of garlic
- 2 tbsp butter
- 1 400 g can of chopped tomatoes
- Salt and pepper to taste
Instructions
- Boil the potatoes and let cool completely
- Make the dough by mixing all the ingredients and knead for 10 minutes or until the dough looks smooth
- Cover with plastic wrap or a bowl and rest for 30 minutes
- To make the filling, in a food processor add the cheese first, pulse, then the rest of the ingredients, potatoes being the last
- Set up your pasta machine, if using one
- If using a pasta machine, roll your dough out until the setting 5
- If using a rolling pin, just roll until about 3 mm in thickness
- Using a round cookie cutter, make your Sacchetti wrappers
- Coat each one in flour so they don’t stick together
- Bring a large pot of salted water to a boil
- Boil your filled pasta for 3-5 minutes, until it floats
- Make the sauce by frying the onion in some butter for about 2 minutes
- Then add the garlic and cook for a minute more
- Add in your tomatoes and simmer for a minute or two
- Once the pasta is ready, either serve it on a plate over the sauce or place it in the pan with the sauce and swish around so it is coated evenly
Notes
Alternatively, you can fill these with pretty much anything, and substitute potatoes for other starchy vegetables and Parmigiano for any other cheese. Just keep in mind that the filling has to be thick enough.