Recipes Parsnip Triangoli with Aged Balsamic Vinegar 3.0 (2) 2 Reviews “The first time I picked up a rolling pin in front of ladies who’ve made pasta every day for the past 30 years, I was nervous as hell, ” says chef Thomas McNaughton.More Fresh Pasta Recipes By Thomas McNaughton Thomas McNaughton F&W Star Chef » See All F&W Chef Superstars Restaurants: Flour + Water and Central Kitchen, San Francisco Experience: La Folie, Gary Danko and Quince, San Francisco Education: Culinary Institute of America What is your favorite cookbook of all time? The Culinaria series from Europe. It’s a great overview of European countries broken down into regions, and they aren’t just about food but also wine and culture. What is one technique everyone should know? Perseverance. Cooking is all about failing and learning from it. Not giving up, and trying to perfect something takes a lot of failure and a lot of work. What is your secret-weapon ingredient? Vinegar. Even in a dish where you’re not looking for an acidic outcome, like a stew or a soup, a good vinegar helps heighten a lot of natural flavors just like salt. What is your dream restaurant to run? If the sky’s the limit, it would be a ridiculously small restaurant with just a couple of seats, a set menu and I’d get to do all of the cooking with a small crew. The food wouldn’t be tied down to any particular style, but it would take full advantage of the bounty of the Bay Area. What ingredient will people be talking about in five years? I don’t know, but I just hope it won’t be pork belly. What is your current food obsession? Natural fermentation. We’ve been experimenting with it at Central Kitchen, making all sorts of naturally fermented products and playing around with them in sauces and condiments. I love the umami factor they bring. Right now we’re making a canapé of cauliflower pâte à chou served with an aioli made with naturally fermented rabe leaves that we let ferment for about two weeks. The aioli’s got a little spice to it, and this acidic funkiness going on that matches the funkiness of the cauliflower. What is your favorite new store-bought ingredient? These might be more available at farmers’ markets than supermarkets, but I’m really excited about the new citrus hybrids that people are coming out with, like limequats—the rind on those is ridiculously aromatic—Buddha’s hand, and citron. These citrus varieties have so many more nuances to them than ordinary lemons or limes. Food & Wine's Editorial Guidelines Updated on October 26, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 1 hrs Total Time: 1 hrs 30 mins Yield: 6 1-course servings Ingredients Dough 2 cups “00” flour (see Note) 3 large eggs 2 teaspoons extra-virgin olive oil 1 teaspoon kosher salt Filling 1 tablespoon extra-virgin olive oil 1 small onion, thinly sliced 1 cup finely diced peeled parsnips 1/4 cup freshly grated Parmigiano-Reggiano cheese 1 teaspoon Champagne vinegar Kosher salt 1 stick unsalted butter Snipped chives, chopped parsley and aged balsamic vinegar, for serving Directions Make the dough In a food processor, combine all of the ingredients and process until crumbly. Gather the dough and knead until smooth. Wrap tightly in plastic and let stand at room temperature for 30 minutes. Make the filling Heat the olive oil in a saucepan. Add the onion and cook until softened. Add the parsnips and 1/2 cup of water, cover and simmer until tender, about 15 minutes. Uncover and boil to evaporate any water. Transfer the vegetables to the food processor and puree. Stir in the Parmigiano and Champagne vinegar and season with salt. Let the filling cool slightly, then scrape it into a pastry bag fitted with a 1/2-inch tip. Cut the pasta dough into 4 pieces and keep wrapped. Using a hand-cranked pasta machine and dusting lightly with flour, run each piece of dough through each setting 3 times, beginning at the widest setting and ending at the second-to-the-narrowest. Place the pasta sheet on a floured work surface and cover with wax paper. Repeat with the remaining 3 pieces of pasta dough. Working with one sheet at a time, cut the pasta into 2-inch squares. Lightly moisten the edges with water and pipe a scant teaspoon of parsnip filling in the center of each square. Fold the pasta corner to corner to form triangles and press out any air. Trim the edges with a fluted pastry wheel. Transfer the triangoli to a floured baking sheet. Bring a large pot of generously salted water to a boil. Add the triangoli all at once and cook until al dente, about 5 minutes. Drain, reserving 1/2 cup of the cooking water. In a large skillet, melt the butter in the cooking water, swirling the pan until a creamy sauce forms. Add the triangoli and cook over moderately high heat until hot and coated with sauce. Transfer to plates. Garnish the triangoli with chives and parsley, drizzle aged balsamic on top and serve right away. Notes Doppio zero or “00” flour, a fine Italian flour, is available online at amazon.com. Rate it Print