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Casoncelli alla Bergamasca

Casoncelli alla Bergamasca

How to make Casoncelli alla Bergamasca, traditional stuffed pasta from the Northern Italian town of Bergamo!

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



  • 2 eggs
  • 200 gms – 7 oz. all purpose flour


  • 200 gms – 7 oz. Italian sausage
  • 100 gms – 3.5 oz. mortadella
  • 80 gms – ¾ cup breadcrumbs
  • 20 gms – 3 ½ tbsp Parmigiano Reggiano finely grated
  • 1 egg
  • 2 tbsp milk
  • 1 garlic clove
  • 2 tbsp parsley chopped
  • Salt to taste


  • 80 gms – 5 ½ tbsp butter
  • 6 sage leaves
  • 4 x 1 cm – ½ inch thick slices of Italian Speck or Pancetta cubed
  • Parmigiano Reggiano finely grated, to serve



  1. Put the sausage, mortadella, garlic, egg and parsley in a mixer and blend. Add the breadcrumbs and blend some more.
  2. Stir in the milk and grated Parmigiano Reggiano.
  3. Season with salt to taste and keep the filling aside.


  1. Make the Casoncelli following my tutorial on How to make Casoncelli.
  2. Keep them aside.


  1. Put the cubed Italian Speck (or Pancetta), butter and sage in a small saucepan. Let the butter melt on a medium fire and gently fry off the Speck and sage in it.
  2. Remove from the fire as soon as it starts to bubble (you don’t want it to brown).


  1. Cook the Casoncelli following the steps on “How to cook pasta al dente”. Only in this case you will not have a pre set cooking time. The exact cooking time will vary on the thickness of your casoncelli (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 8 to 10 minutes to cook). So, the best solution is to taste it! Remember, to check the sides, where your pasta is thicker. It does have to remain firm to be al dente.
  2. When the pasta is cooked, drain it using a colander.
  3. Put the casoncelli on the serving plate, drizzle the warm butter ans Speck sauce on them and serve them immediately with some finely grated Parmigiano Reggiano on the top.

Recipe Notes

If some pasta sheets remain, wrap them individually in cling wrap, then place them in a ziploc bag and freeze them for later use.