Scarpinocc di Parre
I learned about the existence of scarpinocc twice. I had first seen a more delicate, creative variation of the shape gain popularity on the profiles of Instagram pasta accounts. I then saw this specific, more rustic preparation on an old episode of Pasta Grannies. I decided to make this type first, before taking the liberty to experiment with fillings and such.
Scarpinocc di Parre come from the village of the same name, and can be compared to the perhaps more well-known casoncelli of nearby Bergamo. However, scarpinocc have a slightly different shape and a meatless filling. In Parre, scarpinocc have long been an addition to special occasions, and there is even a special Scarpinocc Festival each August. The shape and matching name is said to recall handcrafted cloth shoes that local shepherds used to wear.
To make the scarpinocc, you are going to need:
For the filling
200g grana padano*
100g bread crumbs
1 egg
~50ml milk
.5T melted butter
salt
a few pinches of Mixed Spice**
For the dough
250g 00 flour
1 egg
~50ml milk
~1T melted butter
*I have seen some variations using Parmigiano Reggiano instead
**The original recipe I found used the spice mix called Droga “La Saporita.” I couldn’t find this mix in my local supermarket, so I recreated it by adding a small pinch each of cinnamon, allspice, nutmeg, coriander, and anise.
Start by making the filling.
Combine the breadcrumbs, cheese, salt, and spices.
Mix in the egg, then drizzle in the melted butter. Gradually add milk until the mixture comes together into a homogenous and well-hydrated ball.
Set aside to rest.
For the dough:
Make the dough using the same method as if it were a traditional egg dough (creating a well and adding the wet ingredients to the center).
Don’t add all the milk at once, however. Start with the egg, then drizzle in the butter and enough milk to make a homogenous dough.
Knead until the ball is smooth. Since the dough is enriched with both butter and milk, it’s very supple and easy to work with.
Cover and set aside to rest.
Once the dough and filling have rested, roll the filling into small, walnut-sized balls.
Cut the dough into manageable sections and roll each into a thick log. Using a dough scraper or knife, cut the log into gnocchi-like pieces. Use a rolling pin to make thin circles of pasta, making sure you are consistently turning the dough so you end up with a circle, and not a long oval.
Place one ball of filling in each circle. Fold and seal to create a crescent moon shape.
On your work surface, fold the part with the filling up and over the outside curved edge, to make the scarpinocc slightly stand up. Press your finger down along the top to create a small indent in the filling. If needed, straighten out the ‘wings’ of the scarpinocc.
Boil the scarpinocc in salted water until the dough is cooked through and the insides are also warmed through - this takes a bit longer than usual for fresh pasta, but still only around 5-7 minutes, depending on the size.
I served them just with some gently browned butter and a bit more Grana Padano - but they would go lovely with some sage fried in the butter too. They can also be frozen for use at a later date. Just freeze them spread out on a tray, and when they are completely frozen, they can be stored together in a bag or container.
