Leek Burrata Triangoli Pasta (Print Version)
Pasta triangles filled with burrata and leeks, finished with lemon butter sauce and crispy breadcrumbs.
# What You'll Need:
→ Pasta Dough
01 - 2 cups (plus extra for dusting) 00 flour
02 - 2 large eggs
03 - 1 tablespoon olive oil
04 - Pinch of salt
→ Filling
05 - 2 medium leeks, white and light green parts only, cleaned and finely chopped
06 - 7 oz burrata cheese, well-drained
07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper, to taste
09 - Zest of ½ lemon
→ Lemon Butter Breadcrumbs
10 - 1¾ oz fresh sourdough breadcrumbs
11 - 2 tablespoons unsalted butter
12 - Zest of 1 lemon
13 - 1 tablespoon finely chopped fresh parsley
14 - Pinch of salt
→ Sauce
15 - 2 oz unsalted butter
16 - Juice and zest of ½ lemon
17 - Freshly cracked black pepper
# How to Make It:
01 - Mound the flour on a clean work surface and create a deep well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, gradually draw in flour from the inner walls until a shaggy dough forms. Knead by hand for 8 to 10 minutes until the dough is smooth, supple, and springs back when pressed. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
02 - Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped leeks and sauté for 6 to 8 minutes until softened and translucent, taking care not to brown them. Allow the leeks to cool completely, then gently fold together with the drained burrata, lemon zest, salt, and pepper until evenly combined. Set aside.
03 - Divide the rested dough in half and keep one portion wrapped. Roll out the dough on a lightly floured surface or pass it through a pasta machine to approximately 1 mm thickness. Cut into squares about 3 inches per side. Place 1 teaspoon of filling in the center of each square, fold diagonally into a triangle, and press the edges firmly to seal, dabbing with a touch of water if needed. Arrange on a floured tray and repeat with the remaining dough and filling.
04 - In a dry skillet over medium heat, melt 2 tablespoons of butter. Add the sourdough breadcrumbs and toast, stirring frequently, for 3 to 4 minutes until golden brown and crispy. Remove from heat and stir in the lemon zest, chopped parsley, and a pinch of salt. Set aside.
05 - Bring a large pot of generously salted water to a gentle boil. Drop in the triangoli and cook for 3 to 4 minutes until they float and the pasta is tender but still has a slight bite. Meanwhile, melt 2 oz of butter in a large skillet over medium heat and stir in the lemon juice, lemon zest, and a few generous cracks of black pepper. Using a slotted spoon, transfer the cooked triangoli directly into the lemon butter sauce and toss gently to coat. Plate the triangoli, spooning any remaining sauce over the top, and finish with a generous scattering of the lemon butter breadcrumbs. Garnish with additional parsley if desired.
# Expert Advice:
01 -
- The contrast of creamy burrata filling against crunchy lemon breadcrumbs will ruin plain pasta for you forever.
- These little triangles look wildly impressive on a plate but the technique is surprisingly forgiving once you get the hang of it.
02 -
- If the filling is too wet your triangles will burst open during cooking, so drain that burrata patiently and let the leeks cool completely.
- Resist the urge to boil the water hard because a rolling boil tosses the triangoli around violently and tears the delicate edges.
03 -
- Cover the shaped triangoli with a clean kitchen towel while you work so they do not dry out and crack at the seams.
- Make the breadcrumbs first and set them aside because everything else moves quickly once you start cooking the pasta.