Sweet Corn Angiolotti

Fresh pasta is probably one of my favorite things to see on a menu.  There is just something magical about getting a nice hot plate of Hand made pasta, whether it is tagliatelli, papardelle, Ravioli, or Lasagna, it just doesn't matter. Fresh Pasta is AMAZING! after a lot of trial and error I finally found a pasta dough that I really love and I have been making pasta at home ever since. So give it a shot, and if you master the dough you will never have to buy dry store bought pasta ever again (I still buy dry pasta, don't worry its not a crime) 
This recipe is for the more advanced home cooks out there, but even if you haven't ever made fresh pasta don't hesitate to try. You might be a natural!

Ingredients

For the filling

6 Heads of white corn - Grated

1 Cup heavy cream

1-1/2 Teaspoon Sugar

1-1/2 Teaspoon salt 

For the Dough

2 Cups all purpose flour 

 2-3 large eggs

1/2 Teaspoon extra virgin oil

Semolina flour for dusting

(Makes About 1/2 Pound)

(you will need about 8-10 sheets of dough)

For the sauce

About half a stick of butter

3-4 sage leaves (fresh)

1 Tablespoon Parmesan cheese

Salt To taste

Procedure

1.  Add the flour, eggs and olive oil into a mixer and mix with the dough hook on a low speed until the dough starts to form.
2. Once you see that the dough is coming together take it out of the mixer and place it onto a lightly floured work surface and start to kneed the dough with the heel of your hands.
3. Continue to kneed the dough until all of the flour is incorporated. Depending on the size of the eggs and the moisture in the kitchen you may need to adjust the dough. if the dough seems to wet add a little more flour. 
4. kneed the dough by hand for at least 5 minutes.
5. The dough should be elastic and a little sticky, but not wet.
6. While the dough rests make your filling
7. Place the heavy cream and grated corn into a medium pot and let it cook on a medium flame stirring frequently so it does not burn. do not let it boil
8. Once the mix has cooked for at least 30 min. season with salt and sugar.
9. set aside and cool.
10. Wrap the dough in plastic wrap and let it rest at room temp for about 30 min.
11. Cut the dough into small pieces and start to gradually roll it through a pasta machine.
12. I like my dough to be thin so I roll it up to the 8th level on my machine (I can slightly see my hand through the dough when i hold it)
13. the pasta sheets should be about 6x12 if they are too long cut them to size.
14. lay the pasta sheet down on your work surface and pipe a line of the filling down the center of the sheet.
15. Fold the pasta over the filling and seal the edges with your hands.
16. now shape the angiolotti as shown in the pictures below, and cut them.
17. Sprinkle with semolina and put in the fridge.
18. Boil the Angiolotti in heavily salted water for about 2 minutes.
19. While the pasta is cooking melt the butter in a saute pan and add the sage to the butter and take of the heat.
20. Drain the pasta and add it to the melted butter and sage. 
21. put the pan back on a low flame and add the grated Parmesan to the pan and mix.
22. Serve and garnish with grated Parmesan Cheese. 
23. Save any extra dough in the Fridge.

(1)                                          

                                                  (2)

(3)                                           

                                                 (4)