Fagottini al Prosciutto

Procedure and ingredients (serves six)

For the pasta:

Ingredients: 400 g durum wheat flour, 3 eggs, a little salted water. Procedure: Roll the pasta out thin and cut into four-centimetre roundels with a drinking glass.

For the filling:

Ingredients: 100 g Prosciutto di San Daniele, 50 g braised pork, 50 g braised beef, 80 g Parmesan cheese, 40 g breadcrumbs, 1 egg. Procedure: Chop all the ingredients finely and amalgamate with the egg.


Place a pinch of filling in the centre of the pasta roundel and fold into a wrap flattened at each end. When you finish making the fagottini, allow them to stand and dry for a few hours on a floured cloth. Cook for a few minutes in plenty of boiling salted water and place on a plate garnished with slices of Prosciutto di San Daniele. Finally pour over some butter cooked with sage leaves.

Recipe from:


Via Cesare Battisti, 5 – 33038 San Daniele del Friuli (Udine) – Italy

Tel. +39 0432 957090

Closed: Friday.