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Scarpinocc di Parre with browned butter and sage.
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5 from 14 votes

Scarpinocc di Parre a unique filled pasta.

Scarpinocc is a very rustic Italian filled pasta created with mostly simple ingredients that were available to the farming families of the past. Rich in milk, butter, cheese and eggs this is a homemade pasta you will want to try!
Prep Time1 hour 30 minutes
Cook Time15 minutes
Total Time1 hour 45 minutes
Course: Dinner, lunch, starter
Cuisine: Italian, Lombardy, Northern Italy
Keyword: filled pasta, homemade ravioli, scarpinocc
Servings: 6
Calories: 728kcal
Author: Jacqui

Equipment

  • 1 large pot to boil pasta
  • 1 deep frying pan to make condiment and mix with pasta
  • 1 large bowl to start dough and make filling.
  • 1 Rolling Pin

Ingredients

For the scarpinocc dough.

  • 14 ounces Italian '00' soft wheat flour or all purpose flour
  • 3.5 ounces durum wheat semolina flour
  • 2 eggs
  • 7 floz whole milk 0.85 of a cup
  • 1 ounce unsalted butter melted
  • 1 pinch salt

For the scarpinocc filling.

  • 10.5 ounces grated Grana or Parmigiano Reggiano
  • 5.3 ounces breadcrumbs homemade is preferrable
  • 1-2 eggs
  • 3.5 floz milk 0.4 of a cup
  • 1 ounce unsalted butter melted
  • 2 cloves crushed
  • 1 pinch nutmeg grated
  • ½ teaspoon cinnamon powder

For the condiment

  • 1 handful sage leaves
  • 3.5 ounces butter melted and browned
US Customary - Metric

Instructions

Make the pasta dough.

  • First melt the butter used for the pasta dough. Let it cool. Then place the ‘00’ flour and semolina flour into a bowl with a pinch of salt and the eggs. Now add the cooled melted butter. Start to mix everything together using a fork whilst pouring in the milk.. Knead using your hands to bring ingredients together.
  • Once you have the beginnings of a dough that doesn’t stick to the sides of the bowl, turn it out and continue kneading with your hands for 5-10 minutes. Roll the dough into a ball and wrap it in clingfilm (plastic wrap) and let it rest for about 30 minutes.

Make the filling.

  • Melt some more butter and make the breadcrumbs if using homemade*.  Put the cheese, breadcrumbs, grated nutmeg, cinnamon and crushed cloves in a bowl. Add the cooled melted butter and eggs. Mix everything together starting with a spoon or fork whilst adding the milk. Then mix with your hands until you have quite a solid paste. You may not need all the milk.

Make and shape the scarpinocc.

  • Cut off a piece of dough. Roll it into a thick rope. Using a dough scraper or knife, cut the rope into gnocchi-like pieces. Use a rolling pin to make the dough pieces into thin circles of pasta about 6cm in diameter (0.4"), making sure you are consistently turning the dough, so you end up with a circle, and not a long oval.
  • Place one small ball of filling in each circle. Fold and seal to create a half-moonshape. Then fold the part with the filling up and over the outside curved edge,to make the scarpinocc slightly stand up. Press in the center with your index finger to obtain the typical Scarpinocc shape.
  • Place the ready scarpinocc on a flour dusted tray whilst you continue with the rest of the dough and filling.

Cook and serve.

  • Melt remaining butter in a pan that’s large enough to hold the pasta too. Add torn sage leaves and allow the butter to brown and the sage to crisp. Set aside.
  • Cook the scarpinocc in boiling salted water until the dough is cooked through and the insides are also warmed through - this takes a bit longer than usual for fresh pasta, but still only around 5-7 minutes, depending on the size. Test taste beforere removing the pasta from the water.
  • Use a slotted spoon to remove the scarpinocc from the pot and add it to the melted butter and sage. Carefully mix the pasta and butter together over a low heat for a minute or so. Serve immediately with extra grated cheese if required.

Notes

*to make your own breadcrumbs, blend toasted or stale bread in a food processor until you have small pieces of bread but not too fine.
Italian grana and Parmigiano cheeses aren’t vegetarian as they contain animal rennet. Vegetarians will need to use a hard cheese made with plant based or microbial rennet.
I made 48 scarpinocc with this recipe, enough for a starter portion for 6 people.

Nutrition

Calories: 728kcal | Carbohydrates: 86g | Protein: 34g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 1038mg | Potassium: 302mg | Fiber: 4g | Sugar: 5g | Vitamin A: 827IU | Vitamin C: 0.01mg | Calcium: 737mg | Iron: 6mg