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Sachetti Pasta

    Sachetti Pasta

    If you had asked me a few years ago to reproduce an Italian meal that I could eat in virtually one bite, I would have laughed in your face and said it was impossible. But now I can do it. The fact of the matter is that back then I only knew how to prepare a frozen pizza.

    I am not talking about any boring dinner when I say this; rather, I am referring to a delectable pasta that is stuffed with ricotta and pear filling. Thankfully, the time has a way of changing us, and since then I have learnt how to reproduce the feast of a lifetime.

    My pasta dish may not be an exact reproduction of the traditional Italian feast that captivated my heart and made me fall so passionately in love with Italy, but it comes pretty darn close. I really tried my best to duplicate this recipe for you, and I hope it turns out well for you!

    What Kind of Pasta Is Sacchetti?

    Sacchetti pasta is a form of fresh pasta that is designed to appear like a little pouch or sachet. Sacchetti pasta may also be called sacchetto.

    Typically, it is stuffed with cheese, but in order to make the eating experience more enjoyable, I have also included some wonderful pears in there. Ricotta that has been added with pear is really different and interesting from ricotta that has not been treated with pear.

    Another option for stuffing sacchetti pasta is to use a mix of bacon, chicken, and cheddar cheese; this makes for a dish that is stuffed to the brim with delicious tastes.

    In terms of the Sacchetti pasta, I prepared the traditional egg-based spaghetti. When it is cooked, it has a wonderfully soft texture, yet it is still sufficiently solid to contain the filling.

    The pasta may be served with freshly prepared tomato sauce, but in keeping with the spirit of the evening (and my own personal recollections), I topped my Sacchetti with some freshly grated parmesan and served it with a bechamel sauce.

    What to Complement Your Sacchetti Pasta With

    Because it is so nutrient-dense and satisfying, scagetti may stand on its own as a meal in and of itself. On the other hand, if you want to serve it with anything different, the following are some suggestions from me:

    Asparagus prepared either steamed or roasted

    A little bit of additional cheese, shrimp
    Sacchetti Time required to prepare the pasta: forty minutes

    Cooking time: 8 minutes

    Servings: 4


    • 12 grammes of flour, either all-purpose flour or a combination of bread flour and all-purpose flour
    • 4 big eggs
    • 1½ tsp salt
    • 1 1/2 tablespoons of olive oil

    With regard to the filling:

    • 1 cup ricotta
    • ½ cup mascarpone
    • 1 pear that has been shredded 1-fourth of a cup of freshly grated Parmesan cheese
    • Various amounts of salt & pepper, to taste

    In order to prepare the bechamel sauce:

    • 1 tbsp butter
    • 112 teaspoons of flour
    • half a cup of half-and-half and half a cup of milk
    • a tablespoon and a half of freshly grated Parmesan cheese
    • Nutmeg that has been freshly grated, to flavour
    • Salt, to taste


    1. To begin, prepare the pasta by mixing the flour and salt in a large basin. First, whisk in the flour, then gradually add the eggs at room temperature, continuing to stir until the dough begins to come together.
    2. Place the dough on a surface that has been dusted with flour and knead it until it is smooth. You also have the option of placing all of the ingredients in the bowl of a stand mixer, followed by the dough, and then starting the machine.
    3. Give the dough an opportunity to rest for at least half an hour and up to two hours.
    4. When you are ready to roll out the dough, first cut it into little pieces. You may either roll it out using a rolling pin or run it through your pasta machine. The dough should be very light in colour, and nearly clear.
    5. Use a cookie cutter with a diameter of 5 inches to cut the dough. Arrange the pasta discs in a single layer on the baking paper.
    6. To make the filling, first, gather all of the ingredients for the filling and place them in a basin. Salt and pepper should be used to season the filling.
    7. To finish putting everything together, put a spoonful of filling on each pasta disc. Create a bag by gathering all of the sides together. Combine the pieces of dough by pinching them together, then repeat with the rest of the discs.
    8. Cook the pasta for two minutes in a large saucepan of salted water that is brought to a boil.
    9. To prepare the bechamel sauce, start by melting the butter in a saucepan. After one minute, stir in the flour and continue to simmer. Cook until it reaches the desired consistency, adding the half-and-half and the milk. Stir in parmesan.
    10. Combine everything, then add the pasta to the heated sauce and mix it gently so that it is coated in the sauce.
    11. Serve your pasta hot, with more grated parmesan cheese sprinkled on top before serving. Enjoy!


    Making your own pasta is a simple method to get complete control over the components and tastes of the meal you’re preparing. Because pasta comes in such a wide variety of textures, sizes, and shapes, you can use it to make almost any cuisine imaginable.

    Choose the appropriate flour; while all-purpose flour is a solid option for the majority of pasta meals, it may often lack flavour. I find that using a combination of flour, such as bread flour and semolina, results in pasta that has a deeper taste.
    Before adding the eggs to the dough, you need to make sure they have been allowed to reach room temperature.
    When producing this kind of pasta (with water), the process is identical to that of making any other type of pasta; however, if the water is cold, the dough will be tough, and rolling it out will be difficult. You should make utilisation of water that is either completely at room temperature or that is somewhat on the warmer side of lukewarm. Although this does not quite apply to Sachetti pasta since it is only prepared with eggs, you get the idea.
    Work the dough with your hands until it is silky and elastic. If you overwork the dough, it will become much too tacky to work with.
    Be careful to roll the dough out into sheets that are very thin. You may either roll the dough out with a rolling pin or use a pasta machine for this step. If you are rolling the dough with a rolling pin, avoid rolling it left to right and instead focus on rolling it up and to the side.

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