For the Pasta Dough:
3 1/4 cup Cup4Cup flour
13 large egg yolks
1 large egg
5 tablespoons olive oil
5 tablespoons milk
For English Pea Farce:
2 1/4 cup English peas
1/2 cup mascarpone cheese
Kosher salt to taste
1/8 pound unsalted butter
1/2 cup chicken stock, low sodium
Kosher salt to taste
Champagne vinegar to taste
1/4 cup English peas, blanched in boiling salted water
1/4 cup carrots, cut into obliques the same size as the peas, blanched in boiling salted water
1/4 cup petite radishes, raw
For the Dough:
1. Mound the 3 ¼ cups of flour in the center of a large wooden cutting board and make a well in the center of the flour.
2. Add the eggs, oil and milk to the center of the well.
3. Using a fork, beat together the eggs, oil and milk and begin to incorporate the Cup4Cup flour, starting with the inner rim of the well. As you expand the well, continuously push the flour up from the base of the mound to retain the shape.
4. The dough will come together when approximately half of the flour is incorporated. At this point, begin kneading the dough with both hands. Make sure to use the palms of your hands to prevent the dough from sticking to your fingers.
5. Once there is a cohesive mass, remove the dough from the board. Scrape and discard leftover bits.
6. Lightly flour the board and continue kneading for 15 minutes. The dough should be elastic and not as stick.
7. Wrap the dough tightly in plastic wrap and allow it to rest for 30 minutes in the refrigerator.
For the English Pea Farce:
8. While the pasta dough is resting, blanch the peas for the farce in boiling, salted water until cooked all the way through.
9. While the peas are still warm, purée in a food processor with the mascarpone. Note: it is very important that the peas are warm to prevent the farce from separating.
10. Season farce with salt to taste, then remove from the food processor and allow to cool.
To Form the Agnolotti:
11. Once the pasta has rested in the refrigerator for a half hour, remove from the refrigerator and divide in two. Run the dough through a pasta machine as for ravioli, but make the sheets wider (at least 5” wide). Sheets should be thin enough to see your fingers through it, but should not be translucent.
12. Place a large pot of salted water on the stove and bring to a boil to cook the agnolotti.
13. Lay one pasta sheet on a lightly floured surface with a long side facing you and trim the edges so they are straight.
14. Fill a pastry bag fitted with a ½ inch plain tip with the pea farce.
15. Pipe a tube of filling across the bottom of the pasta sheet, leaving a ¾ inch border of pasta along the left, right and bottom edges.
16. Pull the bottom edge of the pasta up and over the filling. Seal the agnolotti by carefully molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet. Be certain to avoid any air pockets.
17. Starting at one end, place the thumb and forefinger of each hand together as if you were going to pinch something and, leaving about 1 inch of space between your hands and holding your fingers vertically, pinch the filling in 1-inch increments, making about ¾ inch of “pinched” area between each pocket of filling.
18. Run a crimped pastry wheel along the top edge of the folded-over dough, separating the strip of filled pockets from the remainder of the pasta sheet. Separate the individual agnolotti by cutting through the center of each pinched area.
To Cook and Make the Sauce:
19. Cook the agnolotti immediately in the boiling salted water.
20. While agnolotti are cooking, add the chicken stock for the sauce to a small sauté pan and bring to a boil.
21. Add in the cold butter in pieces and season with salt and champagne vinegar.
22. Before the sauce is fully reduced to sauce consistency, add in the agnolotti and continue to cook. Adding the agnolotti will incorporate a bit of water to the sauce so be sure to cook enough to eliminate the extra water.
23. Place ¼ of the agnolotti in each bowl and garnish with peas, carrots and raw radishes.