Leek Burrata Triangoli with Lemon Butter (Printable Version)
Homemade pasta triangles stuffed with burrata and leeks, finished with lemon butter sauce and crispy breadcrumbs.
# What You Need:
→ Pasta Dough
01 - 2 cups plus 2 tablespoons 00 flour (plus extra for dusting)
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 ounces 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 ounces 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 - ¼ cup (4 tablespoons) 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 flour from the inner walls into the wet ingredients 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 let rest at room temperature for 30 minutes.
02 - Melt 2 tablespoons of unsalted butter in a sauté pan over medium heat. Add the finely chopped leeks and cook for 6 to 8 minutes, stirring occasionally, until softened and translucent but not browned. Remove from heat and allow to cool completely.
03 - Gently tear the drained burrata into small pieces and combine with the cooled leeks in a mixing bowl. Add the lemon zest, season with salt and freshly ground black pepper, and fold together delicately until evenly distributed. Set aside.
04 - Divide the rested dough in half and keep one portion wrapped. On a lightly floured surface, roll out the dough using a rolling pin or pasta machine to approximately 1/16 inch thickness. Cut into roughly 3-inch squares. Place 1 teaspoon of filling in the center of each square, fold 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.
05 - Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the fresh sourdough breadcrumbs and toast, stirring frequently, for 3 to 4 minutes until golden and crispy. Remove from heat and stir in the lemon zest, chopped parsley, and a pinch of salt. Set aside.
06 - Bring a large pot of generously salted water to a gentle boil. Carefully drop the triangoli into the water and cook for 3 to 4 minutes, or until they float to the surface and the pasta is tender but still has a slight bite.
07 - While the pasta cooks, melt ¼ cup unsalted butter in a large skillet over medium heat. Add the lemon juice, lemon zest, and several 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, sprinkle generously with the toasted lemon butter breadcrumbs, and garnish with additional parsley if desired. Serve immediately.
# Helpful Hints:
01 -
- The lemon butter sauce is so simple it almost feels like cheating, but it coats every fold of pasta like a silky blanket.
- Making pasta from scratch sounds intimidating, but once you get the rhythm of kneading and folding triangles, it becomes genuinely meditative.
02 -
- A gentle boil is critical because a rolling boil will batter your delicate triangles into ragged pillows.
- Test seal one triangle before filling the whole batch because if the edges pop open in the water you will wish you had used a dab of water along the press line.
03 -
- Dust the finished triangoli tray with semolina instead of flour because semolina keeps them from sticking without absorbing into the pasta.
- Brown the sauce butter just slightly before adding the lemon because that nutty edge makes the whole dish taste like it came from a restaurant that cares.