Fagottini pasta, sometimes called sacchetti or saccottini, is a stunning type of Italian tortellini that adds a touch of elegance to any meal. This fresh egg pasta can be made with lots of delicious fillings and served in all kinds of ways. Here, you’ll find two traditional methods to fill and serve your own homemade fagottini, with four cheeses or with meat and spinach!
What is fagottini pasta?
Fagottini pasta is a type of Italian filled egg pasta that is characterized by its small, purse-like shape. The word ‘fagottini’ translates to ‘little bundles’ or ‘little packages’ in Italian. It comes from the old French ‘fagot’ and Italian ‘fagotto’ both originally used to mean a bundle of sticks, not anything derogatory!
The pasta dough is usually made with durum wheat flour and soft wheat flour, eggs, and water. Once ready, it is rolled out into thin sheets. The sheets are then cut into small squares or circles, which are used to enclose a filling by folding and sealing them to create a pouch like shape.
Some Italians also refer to fagottini as saccottini. However, in general, the latter are made with pasta circles and look more like sacks as the name suggests. In the same vein, saccottini are also sometimes called fagottini.
In addition, fagottini is also the Italian name for small sweet and savoury hand pies of shortcrust or puff pastry.
The filling for these pasta bundles.
Fagottini pasta filling can vary but often includes ingredients like cheese, vegetables, meat, or a combination of these. Some popular fillings include ricotta cheese, spinach, mushrooms, prosciutto, or a mix of different cheeses.
I made my fagottini with two different fillings and served it two different ways. Actually, I should say 'we' because my Sicilian husband helped a lot!
The first filling was with meat and spinach. I used the same filling for my homemade agnolotti recipe. We served this fagottini in broth. The second filling was with four cheeses, and we ate this pasta with melted butter and crispy sage. Both types of fagottini were outstandingly delicious.
How to make fagottini pasta.
Making this pasta involves a few steps, including preparing the pasta dough, creating the filling, assembling the fagottini, preparing the sauce (if needed) and cooking the pasta.
Some fillings require a bit of time to make, like the meat and spinach one I used for some of my fagottini. This type of filling is best prepared first, before making the pasta dough. You can see step by step photos of making this filling in my agnolotti recipe.
Other fillings, like the four cheese one I used in the rest of my fagottini, don’t take long and you can make it whilst the pasta dough rests.
How to make the pasta dough.
In a mixing bowl, combine the two flours and salt. Create a well in the centre. Crack the eggs into the well and beat them lightly with a fork. Gradually incorporate the flour into the eggs until a dough forms.
If the dough seems too dry, add a little water, one tablespoon at a time, until it comes together. Transfer the dough to a floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic.
Roll the dough into a ball and wrap it in plastic wrap (clingfilm) and let it rest for at least 30 minutes.
How to roll out the dough
Divide the rested dough into quarters. Take one quarter and flatten it with your hands. Roll the dough out into thin sheets. Aim for a thickness of about 1/16 inch (1.5 mm).
I used my pasta machine to roll the dough out. But, you can also use a rolling pin.
Assemble your homemade fagottini.
Cut the rolled dough into small squares, roughly 1.5-2 inches in size (4-5cm). You can also use a square ravioli cutter to do this. Place a small amount of your chosen filling (about a teaspoon) in the centre of each square. You can use a teaspoon or a piping bag.
Fold the dough over the filling to create a triangle by joining two opposite corners of the pasta square and then press the top of the triangle to seal it.
Next, take the remaining two opposite corners of the pasta and bring them together, pressing to seal them to the top of the triangle.
Then press the edges together where they meet firmly to seal the fagottini, to form a little bundle shape, ensuring there are no air pockets.
Cook the fagottini.
Like most types of ravioli, homemade fagottini is typically boiled in salted water until al dente. This means the pasta has a firm and slightly chewy texture.
You can also cook these pasta bundles in broth and then serve them with the broth as I did with my meat and spinach filled fagottini. Or, once boiled in salted water, you can add the pasta to the sauce in a pan to coat it, or plate it and pour the sauce over it.
What to do with leftovers.
Like most homemade filled pasta, cooked fagottini can be kept in the fridge in a sealed container for 2-3 days. Uncooked filled pasta tends to get soggy in the fridge if left more than a day, so I usually freeze it and cook from frozen.
To freeze for later, place the fagottini on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the pasta to a freezer-safe container or bag.
When you're ready to enjoy them, cook the frozen filled pasta in boiling water according to the original instructions, adding a few extra minutes to the cooking time.
Pin for later.
Ways to use leftover filled pasta.
1 To change things up a bit, you can serve your leftover fagottini with a different sauce.
2 Add the leftover pasta bundles to a pot of simmering soup broth. You can use a vegetable, chicken, or tomato-based broth depending on your preference.
Let the pasta cook in the soup until it becomes tender (if frozen it will take longer). This is a quick and comforting way to enjoy your leftover fagottini.
3 Bake the leftover pasta. Layer the leftover cooked fagotttini pasta in a baking dish with tomato sauce, grated or shredded cheese, and any additional toppings you desire. Bake in the oven at 375°F (190°C) until the cheese is melted and bubbly. This creates a flavourful and comforting casserole dish.
Let me know what you think.
Whether you make your homemade fagottini with the four-cheese filling or the meat and spinach filling, I’m sure you’ll love this elegant and delicate pasta. This is a beautiful pasta that will really impress family, friends or other guests.
If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
Buon appetito!
Homemade Fagottini Pasta 2 Ways.
Equipment
- 1 pasta machine (optional)
- 1 Rolling Pin
- 1 large pot to cook pasta
- 2 large bowls to make dough and filling.
Ingredients
To make the pasta dough
- 7 oz Italian '00' soft wheat flour (200g) or all purpose flour
- 3.5 oz durum wheat semolina flour (100g) or just soft wheat flour
- 3 large eggs
- 1 pinch salt
- tepid water if required
For the four cheese filling
- 7oz fresh ricotta (200g) well drained
- 1.5oz gorgonzola dolce (sweet) (40g)
- 1.5oz Parmigiano Reggiano or grana (40g) freshly grated.
- 1.5oz Pecorino Romano (40g) freshly grated
- 1 large egg
- salt and pepper to season
For the meat and spinach filling.
- 7oz cooked fresh or frozen spinach (200g) well drained and squeezed to remove liquid.
- 7oz ground pork leg (200g)
- 7oz ground veal shoulder (200g)
- 1 onion peeled and finely chopped
- 1-2 carrots finely chopped
- 1-2 celery stalks finely chopped
- 1 sprig fresh rosemary chopped
- 1 bay leaf
- 2.5 floz white wine (half a standard serving)
- 1 large egg
- 1.8oz Parmigiano Reggiano or grana (50g) grated
- salt and pepper to taste
- 1 pinch nutmeg freshly grated
To serve the fagottini pasta with butter and sage
- 2-4oz unsalted butter
- 6-8 fresh sage leaves
To serve in broth
- 6 cups beef or chicken broth (1.5lts) homemade or store bought.
Instructions
Make the pasta dough.
- Sift the two flours into a bowl, add salt and mix together. Create a well in the centre. Crack the eggs into the well and beat them lightly with a fork. Gradually incorporate the flour into the eggs until a rough dough forms.
- If the dough seems too dry, add a little water, one tablespoon at a time, until it comes together. Transfer the dough to a floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic.
- Roll the dough into a ball and wrap it in plastic wrap (clingfilm) and let it rest for at least 30 minutes.
Make the four cheese filling.
- Put the filling ingredients into a bowl and mash and mix until you have a thick creamy consistency.
or make the meat and spinach filling.
- Wash and finely chop the carrot and celery. Peel and finely chop the onion. Wash the spinach. Chop the rosemary.
- Sauté the onion, carrot and celery in olive oil until soft. Add the ground meat and let it brown.
- Add the rosemary and bay leaf to the meat with the wine. Simmer until the liquid has almost evaporated.
- While the meat is cooking, wilt the wet spinach in a pan. Drain really well. I like to squeeze it in a tea towel to remove all the water. Then chop roughly.
- Allow the meat and spinach to cool. Then put them in a large bowl. Add nutmeg and an egg. Purée using an immersion blender.
- Add grated Parmigiano to the filling and mix in well.
Roll out the dough
- Cut about ¼ off the dough ball and rewrap the rest to stop it drying out. Press the dough piece flat using your hand or a rolling pin. Roll it out into a thin sheet using either a pasta machine or continue with the rolling pin.
- If using a machine, make sure that you pass it through on the widest setting 2-3 times (folding it into thirds between passes) before passing it though the narrower settings.The pasta needs to be thin enough that you can just about see your fingers through it.
Make your fagottini pasta.
- Using a straight-edged pasta cutting wheel or square cookie/ravioli cutter, cut each dough sheet into squares of approximately 4-5cm (1.5-2”).
- To fill, use either a piping bag with medium round tip, or teaspoon. Add a small grapesized amount of filling into the centre of every square.
- For each pasta square, bring opposite corners together in the centre, above the filling. First two corners and then the other two and then press and seal the edges together where they meet.
- Transfer the ready fagottini to a baking paper lined tray dusted with semolina flour. Repeat with the rest of the dough.
Cook and serve your homemade fagottini.
- You can serve both types of fagottini with melted butter and sage or in broth. The broth can be homemade,or store bought. I like to use a homemade beef broth with the meat filled fagottini and a chicken or vegetable broth with the four cheese fagottini.
- Boil the pasta in boling salted water until they rise to the surface. After 1-2 minutes remove from the water using a slotted spoon and add to a pan with melted butter and crispy sage or add to simmering broth.
- You may need to cook the pasta in batches depending on how many you made or need. Crowding too many fagottini in the pot will delay cooking and make the pasta more likely to get damaged. You can also cook fagottini in the broth.
Notes
Nutrition
More homemade filled pasta to enjoy!
- Homemade cannelloni (manicotti) from Abruzzo.
- Ligurian potato and mint ravioli.
- Pansotti with walnut sauce.
- Sardinian ricotta ravioli with lemon and saffron.
- Homemade agnolotti del plin.
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?
Hayley Dhanecha says
Always love pasta for my lunch, made over the weekend with the help from my family, loved it.
Erin says
I made this for a special occasion and we all loved it! I used the 4-cheese filling. Will definitely make again soon!
Veronika says
These are so cute! They really do look like little packages or envelopes! This is my first time hearing about Fagottini pasta but I love any pasta you can stuff so I can't wait to give them a try.
Loreto and Nicoletta says
These fagottini look absolutely divine. Love that you did them two fillings and broth and brown butter sage!. making me so hungry. To tell you the truth, We love them in the broth, so so good. This is the perfect Sunday lunch dish!
Claire says
This fagottini pasta sounds so delicious and I love that you made it two ways. We'll definitely be giving this a try this week!
Valentina Ottah says
I’m such a huge fan of pasta and will def be trying out this recipe. Thanks for sharing!
Jenny says
This Fagottini pasta recipe is beautiful and versatile. It’s lovely flavors are matched by its visual appeal. Can’t wait to make it!
Tammy says
How delicious! Homemade pasta is such a fun and comforting project. I love the varieties of fillings both sound so wonderful!
Bernice says
What a fun project for the two to cook together. I took a page from your book and asked my husband to choose a filling. We made this together on the weekend and thought the four cheese filling was super delicious!
Marta says
I made the meat and spinach-filled fagottini pasta and got the kids in the kitchen to help. It was so much fun and a huge hit with the entire family!