Italian Food Recipe: Fagottini (Little Bundles)

Fagottini, meaning “little bundles” in Italian, is a delightful pasta dish with roots in Italy’s culinary tradition. Commonly filled with ingredients like mortadella, cheese, or vegetables, this dish is especially popular in regions known for pasta craftsmanship, such as Emilia-Romagna. The versatility of Fagottini makes it an ideal dish for both special occasions and everyday meals. Let me show you how I make Fagottini, step by step, based on my overall experience.

Notes on What to Expect

Expect light, flavorful pasta bundles with a rich and creamy filling. The combination of mortadella and pistachios adds a unique nutty sweetness, balanced by the Parmesan’s umami.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Rest Time: 30 minutes
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Moderate
• Servings: 6
• Calories: 423 per serving
• Cuisine: Italian
• Course: Main Dish
• Estimated Cost: Moderate

Equipment Needed

• Large bowl
• Pasta rolling pin or pasta machine
• Knife or ravioli cutter
• Large pot
• Skillet for serving
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Ingredients

For the pasta dough:

• 3 cups all-purpose flour
• 4 eggs
• 2 tbsp extra virgin olive oil

For the filling:

• 5 oz mortadella (or vegetarian alternative)
• 1 medium boiled potato
• 2 tbsp grated Parmesan cheese
• 2 tbsp finely chopped pistachios
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Instructions

Step 1: Prepare the Dough

1. Combine the flour and eggs in a large bowl. Add olive oil and mix until the dough comes together.
2. Knead on a clean surface for 5–7 minutes until the dough is smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 2: Make the Filling

1. Mash the boiled potato using a ricer or fork.
2. Finely chop mortadella and pistachios, and combine them with the mashed potato and Parmesan.
3. Process the mixture briefly until it forms a paste-like consistency with small chunks. Refrigerate until needed.

Step 3: Roll and Cut the Dough

1. Roll the rested dough into thin sheets (about 1/16 inch thick). If using a pasta machine, set it to the fifth setting.
2. Cut the dough into 2×2-inch squares.

Step 4: Assemble the Fagottini

1. Place a small dollop of filling in the center of each square.
2. Fold two opposite corners together, then pinch the edges to form a bundle. Press lightly to seal.

Step 5: Cook the Fagottini

1. Boil the Fagottini in salted water for 3–5 minutes, until they float to the surface.
2. Serve with butter sauce, grated Parmesan, or a light tomato sauce.

Variations and Tips

• Vegetarian Alternative: Replace mortadella with finely chopped mushrooms or spinach.
• Gluten-Free: Use gluten-free flour blends suitable for pasta.
• Make Ahead: Freeze uncooked Fagottini on a tray and transfer them to a freezer bag for later use.
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Nutritional Information Per Serving

• Calories: 423
• Protein: 16 g
• Carbohydrates: 53 g
• Fat: 16 g

I hope this guide has made making Fagottini feel a little less daunting! Have you tried it before? Please be honest and let me know in the comments below, I’d love to hear your feedback!