Leek Burrata Triangoli (Print Version)
Homemade pasta triangles filled with burrata and leeks, finished with lemon butter and crispy breadcrumbs.
# What You Need:
→ Pasta Dough
01 - 2 cups plus 1 tablespoon 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 (½ stick) unsalted butter
16 - Juice and zest of ½ lemon
17 - Freshly cracked black pepper
# Directions:
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. Use a fork to gradually draw flour from the inner walls into the wet ingredients until a shaggy dough forms. Knead firmly for 8 to 10 minutes until the dough becomes smooth, silky, and springs back when pressed. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
02 - Melt 2 tablespoons of butter in a sauté pan over medium heat. Add the chopped leeks and cook gently for 6 to 8 minutes until softened but without any color. Allow the leeks to cool completely, then combine with the drained burrata, lemon zest, salt, and pepper. Fold gently to keep some texture in the filling. Set aside.
03 - Divide the rested dough in half and keep one portion wrapped. Roll out the dough on a lightly floured surface or pass it through a pasta machine, working down to the thinnest setting until approximately 1 mm thick. Cut into roughly 3-inch squares. Place 1 teaspoon of filling in the center of each square, fold diagonally into a triangle, and press the edges firmly to seal, dabbing with a small amount of water if needed. Arrange on a floured tray and repeat with the remaining dough and filling.
04 - Melt 2 tablespoons of butter in a skillet over medium heat. Add the sourdough breadcrumbs and toast, stirring frequently, until golden and crispy, about 3 to 4 minutes. Remove from heat and stir in the lemon zest, parsley, and a pinch of salt. Set aside.
05 - Bring a large pot of generously salted water to a gentle boil. Drop in the triangoli and cook for 3 to 4 minutes until they float and the pasta is tender but still al dente. Meanwhile, melt ¼ cup of 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 breadcrumbs, and garnish with additional parsley if desired.
# Expert Tips:
01 -
- The contrast of crispy lemon breadcrumbs against pillowy pasta is the kind of texture combination that makes you close your eyes.
- Burrata melts ever so slightly inside, creating a filling that tastes far more luxurious than the effort suggests.
02 -
- Do not let the filled triangoli sit uncovered for more than fifteen minutes or they will stick and tear when you try to move them.
- Keep your surface lightly floured but not dusty, because too much flour prevents the edges from sealing properly and they will open during cooking.
03 -
- Cook the triangoli in batches of eight to ten so they have room to move and do not stick together in the pot.
- Reserve a ladle of pasta water before draining, because a splash added to the butter sauce creates a glossy emulsion that clings to every fold.