Our buttery Biancolilla is used three ways here- in the pasta dough, in the pasta filling, and in the fast summery tomato sauce.
3 TBS cold water
2 cups (240g) “00” or all-purpose flour (see note)
1 ½ cups (340g) fresh ricotta, well drained
generous ½ cup (100g) fresh mozzarella, very finely diced
¼ cup (25g), freshly grated grana padano
freshly ground black pepper
2 garlic cloves, thinly sliced
1 pint of cherry tomatoes, halved
¾ cup basil leaves, loosely packed
In a spouted measuring cup, whisk together eggs, Olio Taibi Biancolilla Extra Virgin Olive Oil, and water.
In a large bowl whisk the flour to aerate it, then make a well in the center.
Pour the egg mixture into the well of the flour and with a fork, mix the flour into the egg mixture until a large clump of dough.
Transfer dough to a lightly floured board and knead until a smooth supple ball of dough is formed (about 5 minutes).
Wrap pasta dough tightly in plastic wrap and let rest for 30-60 minutes at room temperature.
Blend together all three cheeses and Olio Taibi Biancolilla Extra Virgin Olive Oil, season to taste with kosher salt and freshly ground black pepper.
After the pasta dough has rested, divide into four pieces.
Working with one piece at time, keeping the other pieces wrapped in plastic wrap, roll out the dough with a pasta roller to setting 6. About half way through, cut the sheet in half so you’ll have two sheets of equal length.
Lay out one pasta sheet on a lightly floured board. Using an anolini cutter or a 1.5” round or fluted cookie cutter, gently mark the dough to visualize where you’ll place the filling. Be careful to just lightly touch the dough with the cutter and not make an actual cut.
Place 1 tsp of filling into each marked spot on the pasta sheet.
Place the other sheet of pasta gently on top of the pasta sheet with the bumps of filling. Be careful not move the filling from where you placed it. Gently press out any air around the pasta. Using the anolini cutter, cut out each circle of pasta. If you do not have an anolini cutter and are using cookie cutter, you will need to press the edges after cutting to ensure a good seal at the pasta shape.
Place finished anolini on a lightly floured tray. Knead scraps of pasta dough and set aside, covered with plastic wrap.
Repeat process with remaining 3 sections of dough. Then combine scraps and continue to repeat rolling, filling, cutting process until you run out of either filling or dough, but it should balance out pretty close to equal.
Bring a large pot of well-salted water to a boil.
Meanwhile, in a large skillet, heat Olio Taibi Biancolilla Extra Virgin Olive Oil over medium heat.
When oil is hot, add garlic and cook for 30-60 seconds. Do not allow it to brown.
Add tomatoes and lower heat to medium-low. Let tomatoes cook for about 5-10 minutes, collapsing on themselves.
When water is boiling, gently slip in the anolini and cook for 4-5 minutes, until tender. Remove from water with a spider skimmer and slip into the skillet with the tomatoes.
Add fresh basil leaves, and gently toss the anolini to coat in the sauce.
To serve, plate in a shallow bowl and drizzle with more Olio Taibi Biancolilla Extra Virgin Olive Oil.
You can cook the pasta right away, or place in the refrigerator for the day. You can also put plastic wrap covered pasta in the freezer on the floured trays, being sure none of the pasta is touching another piece. After frozen solid, you can put in a freezer bag and keep for a couple months in the freezer. Cook straight from the freezer into the boiling water, adding one or two minutes to the cooking time.