Pasta Database

Fagottini

StuffedAll of Italy

A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear.

Name. Little bundles. From fagotto, a bundle, which traces back to the old French fagot, a bundle of sticks.

What it is

Fagottini are small filled parcels of fresh egg pasta. The cook cuts a thin sheet into squares of about 4 to 5 cm. A spoon of filling goes in the centre. The four corners are lifted to meet above the filling and pressed shut. The result is a small purse. Fillings vary. A classic mix is ricotta with steamed carrot, green bean, onion, and olive oil. Cheese blends and pear are also common.

Sources place the shape in northern Italy. One names Lombardy and Emilia-Romagna. Another names the Veneto. Fagottini are served with melted butter and sage, with a cream sauce, or with a light tomato sauce. They can also be cooked in broth.

What it is served with

Pairs with: Butter and sage · Cream sauce · Pomodoro · In brodo

Nutrition

Per 100 g of dry egg pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.

Per 100 gEnergyProteinCarbohydrateFibreFatSodiumIron
Dry384 kcal14.2 g71.3 g3.3 g4.4 g21 mg4.0 mg
Cooked138 kcal4.5 g25.2 g1.2 g2.1 g5 mg1.5 mg

One portion. 100 g dry becomes about 278 g cooked, 384 kcal and 14 g of protein. Pasta takes on 2.8 times its weight in the pot.

No fagottini? Use these

Ranked by how they behave with sauce, not how they look.

Ravioli, uncooked, on linen

Ravioli

Stuffed · All of Italy

Same family, also solid, also smooth, shares 4 sauces

Cappelletti, uncooked, on linen

Cappelletti

Stuffed · Emilia-Romagna

Same family, also solid, also smooth, shares 3 sauces

Tortellini, uncooked, on linen

Tortellini

Stuffed · Emilia-Romagna

Same family, also solid, also smooth, shares 3 sauces

Other names

fiocchetti, sacchetti, saccottini.

Sources