Chef Big DA masterclass in texture and smoke, featuring hand-rolled egg yolk pasta stuffed with 16-hour smoked brisket and finished in a glossy, acidic red wine reduction.
Mix the finely chopped smoked brisket with ricotta and parmesan until a stiff, uniform paste forms. Season with a touch of black pepper.
Don't overwork the cheese or it will become gummy.
Roll out your pasta dough to setting 7 or 8. Place small mounds of filling 2 inches apart, fold the dough over, and seal while removing all air pockets. Cut with a circular stamp.
Air is the enemy of the agnolotti; it will cause them to burst in the water.
In a small saucier, sweat the shallots until translucent. Add the red wine and reduce by half. Add the beef stock and reduce again until it coats the back of a spoon.
Watch the viscosity; you want a syrupy consistency before adding butter.
Bring a large pot of heavily salted water to a rolling boil. Drop the pasta in and cook until they float to the surface.
Fresh pasta cooks fast—don't walk away.
Whisk the cold butter cubes into the wine reduction one at a time over low heat to create a stable, glossy emulsion. Toss the cooked pasta gently in the sauce.
The sauce should look like liquid silk.
The key to this dish is the emulsion. If your sauce breaks, you've lost the Michelin moment. Keep your heat low when whisking in the cold butter. For the brisket, ensure you have a clean, blue smoke—dirty smoke will ruin the delicate nuances of the pasta. If you don't have a pasta machine, hand-rolling is a great forearm workout, just keep it thin enough to see light through it.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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