1 hr 10 minDifficulty HardNoodles & bunsikMain ingredients 🥩bread floursemolinaeggbeet powdergatkimchihard clamswhite wineshallotricotta cheesesalsicciablue cheeseprosciuttobutterperilla oilManchego cheeseTags 🏷️Noodle DishesFusion CuisineEntertaining
Detailed recipeQuick recipeIngredients needed 🛒2 servings200g bread flour50g semolina1 whole egg1 tbsp beet powder60g gatkimchi200g hard clams50ml white wine150ml water100ml clam broth1 shallot2-3 whole black peppercorns1/4 onion1/5 tsp minced garlic80g ricotta cheese40g salsiccia5g blue cheese10g prosciuttoparsley, as needed50g butterkimchi oil and kimchi juice, 1:1 ratio1/3 tsp perilla oilbacon chips, as neededManchego cheese, as neededolive oil, as needed1L boiling water6g saltRecipe 🍳Squeeze the juice from the gatkimchi and set it aside for the dough. Heat oil in a pan, slowly pan-fry the gatkimchi, then collect the resulting kimchi oil and let it cool.Mix 200g of bread flour and 50g of semolina with 1 whole egg, 1 tbsp of beet powder, and the reserved kimchi juice to form a dough, then let it rest.In a pan, combine olive oil, 200g of hard clams, and 50ml of white wine. Cover and cook, then add 150ml of water to extract the clam broth.Strain the clam broth, then simmer it with 1 chopped shallot and 2-3 whole black peppercorns until reduced to 100ml.Sauté 1/4 onion, then add 1/5 tsp of minced garlic. Blend this with washed and finely chopped gatkimchi leaves, 80g of ricotta cheese, 40g of salsiccia, 5g of blue cheese, 10g of prosciutto, and parsley to make the filling.Roll out the rested dough thinly, pipe the filling in a line, fold it over while removing any air pockets, and cut to shape the agnolotti.Bring 1L of water to a boil with 6g of salt, and boil the agnolotti until they float to the surface.Make the pasta dough using gatkimchi juice and beet powder, and prepare a hard clam broth.Prepare a filling with gatkimchi, ricotta cheese, and salsiccia, then wrap it in the dough to shape the agnolotti.Boil the agnolotti, toss them in the clam butter sauce, and finish by topping with Manchego cheese and the kimchi-perilla oil.Cooking tips 💡Press firmly with your fingertips to remove any air pockets when shaping the pasta so they do not burst while boiling.When extracting the kimchi oil, cook slowly over low heat, pressing down gently until it turns brown, to bring out a rich, savory flavor.Recommended for 🙋⭐Those who want to try making a sophisticated Italian fusion pasta for a special occasion.⭐Those who want to enjoy a dish that combines the sharp tang of gatkimchi with the rich, savory flavor of cheese.