Casoncelli pasta (casonsei) from Lombardy.

Method14 steps · about 1 hr 30 min

1. 1

   Step 1: Wash the leeks (1), remove the outer leaves and cut them into small pieces, Remove the casing from the sausages and crumble the meat. Cut the mortadella (3.5 ounces) into very small pieces. Cut the pancetta (7 ounces) into small cubes if needed.

   Uses 1 leek (chopped and fried) · 3.5 ounces Italian sausage (Casing removed and crumbled) · 3.5 ounces mortadella (or salami Chopped) · 7 ounces pancetta (cut into cubes)

2. 2

   Step 2: Wash and chop the parsley finely. Wash and cook the wet spinach (14 oz) until it wilts. Peel the potatoes (14 oz) (I don’t do this when using a potato ricer because the peel remains in the ricer when you press the cooked potato through).

   Uses 1 handful parsley, washed and chopped · 14 oz spinach, cooked, well drained and chopped · 14 oz potatoes, cooked, peeled and riced

3. 3

   Step 3: Cook the potatoes in boiling salted water until fork tender. Drain the spinach and squeeze out as much liquid as possible. I often use a tea towel for this. Chop the cooked spinach finely. Sauté the leeks in butter until soft, then add the spinach and parsley. Cook for another minute or two. Set aside to cool.

   Uses Prepared potatoes for boiling · Water to boil potatoes · Salt for potato water · Wilted spinach, squeezed dry and chopped, plus chopped parsley · All chopped leek · Butter to sauté the leek and greens; source amount unspecified

   
4. 4

   Step 4: Pass the cooked potato through a sieve or potato ricer or mash them as well as possible without adding any liquid.

   Uses All drained, fork-tender cooked potatoes

5. 5

   Step 5: Put the breadcrumbs (3.5 ounces), grated grana, potatoes, spinach, leeks, parsley, sausage meat, finely chopped mortadella, egg (1 large), salt and pepper into a bowl. Mix the ingredients well and leave the mixture covered in clingfilm to rest in the refrigerator overnight. You can also just use the filling immediately.

   Uses 3.5 ounces breadcrumbs · 3.5 ounces Grana Padano or Parmigiano Reggiano (grated You will nedd more for serving if required.) · All riced potatoes · All cooled cooked leek, spinach and parsley · All crumbled raw sausage and finely chopped mortadella · 1 large egg · salt (to taste) · Black pepper, to taste, for filling

6. 6

   Step 6: Sift the ‘00’ flour and semolina flour into a bowl with a pinch of salt and 2 eggs. Start to beat the eggs with a fork and then mix everything together still using a fork. Now add water a little at a time whilst continuing to mix with a fork. Don't use all the water if the dough starts to feel too wet. Add a little more flour if this happens. Next start to knead the mixture in the bowl with your hands.

   Uses 7 ounces Italian '00' soft wheat flour (or all-purpose flour) · 3.5 ounces hard wheat semolina flour · 2 large eggs · A pinch of dough salt · Add the 75 ml dough water gradually; stop before using all if already moist · A little extra flour only if dough becomes too wet

   
7. 7

   Step 7: Once you have the beginnings of a dough that doesn’t stick to the sides of the bowl, turn the dough out onto a floured work surface, and continue kneading with your hands for 5-10 minutes. Roll the dough into a ball and wrap it in clingfilm (plastic wrap) and let it rest for about 30 minutes.

   Rest kneaded dough for about 30 minutes · 30 minUses All mixed dough · Extra flour for the work surface

   
8. 8

   Step 8: While the dough is resting, take small pieces of filling and roll them into cherry sized balls. Place them on a flour dusted surface until ready to use them. You may have more filling than you need so I would suggest rolling half into balls and making the casoncelli. Then make more filling balls for the next batch of pasta. If you have leftover filling, it makes great patties that you can fry or bakefor another meal or a snack.

   Uses Start with about half the filling; form more balls as needed · Extra flour to dust the surface

9. 9

   Step 9: Cut off about one quarter of the dough. Flatten it with the palms of your hands or a rolling pin. If using a pasta machine pass the dough through the widest setting. (That’s 7 on my machine but 1 on others)

   Uses About one quarter of the rested dough

10. 10

    Step 10: Fold the first dough sheet into thirds and pass it again through the widest setting, shorter edge first. Do this once more. Then, pass the dough through the next 2-3 settings. The sheets shouldn’t be too thin as they need to hold the filling. You can also roll the dough out using a rolling pin.

    Uses The first flattened dough sheet

11. 11

    Step 11: Place your ready sheet on a flour dusted surface and cut out circles of about 7cm in diameter. Remove the extra dough. You can use it to make more sheets.

    Uses The rolled sheet · Extra flour to dust the surface

12. 12

    Step 12: Place a ball of filling in the centre of each circle, fold the pasta over the filling to form half circles. Press the edges down with your fingers. Fold the smooth part of the stuffed pasta onto the edges so they are underneath. Turn the pasta over and press gently in the middle where the edges of the half moon are. Place your ready casoncelli onto a flour dusted surface until you are ready to cook them. Repeat steps 9–12 with the remaining dough and scraps, forming more filling balls as needed. Keep any surplus raw filling refrigerated for another cooked meal.

    Uses Cut pasta circles · Prepared cherry-sized filling balls, as needed · Repeat rolling and cutting with the remaining three quarters of the dough and scraps · Form more balls from remaining filling as needed · Extra dusting flour

    
13. 13

    Step 13: Put a pot of water onto boil for the pasta. In the meantime, cook the pancetta in a pan with the butter (3.5 ounces). Add some sage leaves and once they start to darken, set aside.

    Uses Water for boiling casoncelli · All prepared pancetta · 3.5 ounces butter · Some fresh sage leaves, washed

14. 14

    Step 14: Salt the boiling pasta water and bring it back to a boil. Add the formed casoncelli and cook until they rise, then give them another minute before checking one. Continue cooking until the pasta is tender and the sausage filling is fully cooked. Transfer with a slotted spoon to the pancetta-butter-sage pan, gently mix over low heat and serve with extra grated cheese if wanted.

    After the casoncelli float: cook 1 minute, then check filling · 1 minUses Salt for pasta water · Boiling pasta water · All formed casoncelli · All prepared condiment · Extra grated cheese, optional, for serving