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Mint & Potato Triangolini with burnt butter

Mint & Potato Triangolini with Burnt Butter

The recipe for mint and potato filled Triangolini with burnt butter and a tutorial on how to make your own pasta at home!

Course Main
Cuisine Italian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Manuela Zangara

Ingredients

Pasta

  • Egg pasta dough the filling is enough for a dough made with 300 gms – 10.5 oz. flour and 3 eggs

Filling

  • 500 gms potatoes boiled with 1 garlic clove and then riced
  • 150 gms Parmigiano Reggiano thinly grated
  • 10 mint leaves chopped
  • Salt and pepper to taste

Garlic burnt butter sauce

  • 1 or 2 garlic cloves peeled
  • 80 to 100 gms – 2.8 to 3.5 oz. butter
  • Salt to taste

Instructions

  1. To make the filling, simply mix all the ingredients together in a bowl. Add salt and pepper to taste. Keep aside.
  2. Prepare the egg pasta dough as per the instructions on How to make egg pasta dough and then proceed to make triangolini as per the tutorial on How to make triangolini.
  3. Keep aside.
  4. To make the sauce, put the butter, garlic and salt in a pan and put it on a low fire until the butter melts and it starts bubbling. Raise the flame for a few seconds until the butter and garlic turn brown. Now your sauce is ready.
  5. Cook the triangolini following the steps on “How to cook pasta al dente”. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your pasta (it should take approximately a couple of minutes to cook if you have just made the pasta. If a number of hours have passed since you made the pasta then it would be slightly dry and could take between 10 to 12 minutes to cook). So, the best solution is to taste it! Remember, to check the joint, where your pasta is thicker. It does have to remain firm to be al dente.
  6. When the pasta is cooked, drain it and put it in the pan with the butter and garlic sauce. Mix well on low fire for a minute.
  7. Serve hot with some pepper and thinly grated Parmigiano Reggiano.