Recipes › Pasta › Pasta Carcione Recipe

Pasta Carcione Recipe

Recipe by Pedro M. A. Neves

Pasta carcione is a traditional Italian stuffed pasta from the Campania region, featuring tender pasta pillows filled with a savory mixture of cheese, herbs, and sometimes meat. This rustic yet elegant dish showcases the regional love of rich, comforting flavors and is typically served with a simple tomato sauce or melted butter and sage. Homemade carcione requires patience and skill but rewards you with an authentic taste of Southern Italian home cooking.

Ingredients

• 300g all-purpose flour
• 3 large eggs
• 100g whole milk ricotta
• 80g grated Pecorino Romano cheese
• 50g grated Parmesan cheese
• 30g fresh parsley, finely chopped
• 2 cloves garlic, minced
• 100g ground pork or beef (optional)
• 1 egg yolk for filling
• Salt and black pepper to taste
• Semolina flour for dusting
• 2 liters water for boiling
• 1 teaspoon salt for pasta water

Instructions

1. Create a mound of flour on a clean work surface and make a well in the center. Crack the 3 eggs into the well and beat them lightly with a fork.

2. Using your fingertips, gradually incorporate the flour from the inner walls of the well into the eggs, stirring and mixing until a shaggy dough forms.

3. Knead the dough for 8-10 minutes until smooth, elastic, and slightly sticky. Add a few drops of water if the dough is too dry. Wrap in plastic and rest for 20 minutes at room temperature.

4. In a bowl, combine the ricotta, Pecorino Romano, Parmesan, parsley, minced garlic, ground meat (if using), egg yolk, salt, and pepper. Mix until well combined with a spoon.

5. Divide the rested dough into 4 equal portions. Working with one portion at a time, roll it out on a semolina-dusted surface to a thin rectangle approximately 20x30 cm (8x12 inches), keeping the other portions covered.

6. Spoon small dollops of filling (about 1 teaspoon each) in two evenly-spaced rows along the length of the pasta sheet, leaving 2 cm margins on all sides.

7. Fold the pasta sheet in half lengthwise over the filling, pressing gently around each mound to seal. Using a fluted pastry wheel or knife, cut between the mounds to create individual pasta parcels.

8. Bring a large pot of salted water to a rolling boil. Carefully lower the carcione into the water and cook for 8-12 minutes, stirring gently after the first minute to prevent sticking. They are done when they float and remain floating for 1 minute.

9. Remove the carcione with a slotted spoon and transfer to a serving dish. Dress with your choice of simple tomato sauce, melted butter with sage, or light cream sauce.

Substitutions

• For dairy-free: replace ricotta and cheeses with cashew cream blended with nutritional yeast and garlic
• For vegetarian: omit the ground meat and add finely chopped mushrooms or walnuts for texture
• For gluten-free: substitute the all-purpose flour with a 1:1 gluten-free flour blend, adding 1 tablespoon of xanthan gum per 300g flour
• For lower-fat: use low-fat ricotta and reduce cheese quantities by half, supplementing with extra herbs and garlic for flavor

Tips

• Keep your filling dollops consistent in size for even cooking and professional presentation
• Do not overcrowd the pasta sheet with filling; adequate spacing ensures proper sealing and prevents bursting during cooking
• If the dough tears while handling, simply pinch it back together or use a wet fingertip to seal small holes
• Test doneness by removing one carcione and cutting it open to ensure the filling is heated through and the pasta is tender

Pasta carcione hails from the Campania region, particularly around Naples and the surrounding provinces, where it represents centuries of Italian peasant cuisine elevated through careful handwork. The name derives from the Italian word 'carcere' (prison), humorously referring to how the filling is imprisoned within the pasta, and this rustic dish is still commonly prepared for family gatherings and festive occasions throughout Southern Italy.

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