Triangle Pasta (Triangoli) with Mushrooms & Taleggio Cheese

Ingredients

Ingredient notes and substitutions

• Italian 00 flour – the best choice for silky fresh pasta. All-purpose can work in a pinch, but 00 gives superior texture.
• Eggs – choose eggs with deep yellow yolks for a golden dough. The recipe uses medium eggs; if you use large eggs the dough may need slightly more flour.
• Mushrooms – crimini (chestnut) mushrooms were used here. Other varieties work too; wipe them clean with a damp cloth rather than rinsing.
• Taleggio cheese – creamy and flavorful when melted. If unavailable, try stracchino, ricotta (milder) or Gorgonzola for a bolder blue-cheese note.
• Fresh thyme – recommended over dried for brighter flavor.
• Semolina (semola) – optional for dusting. It helps prevent the filled Triangoli from sticking while you work.

Step by step photos and instructions

Make the pasta dough

Place the flour on a clean work surface and make a large well. Add the eggs and egg yolk into the well and beat with a fork.

Gradually incorporate the flour into the eggs until a rough dough forms. Bring it together with your hands and knead for about 10 minutes until smooth and elastic. If sticky, add a little extra flour.

Wrap the dough in plastic wrap and rest at room temperature for at least 30 minutes. You can make it the night before and refrigerate overnight—bring to room temperature before rolling.

Make the filling

Finely chop the shallot and garlic. Roughly chop the mushrooms and add them to a large frying pan with 1–2 tablespoons of olive oil. Cook on high heat until their moisture evaporates and they reduce in size.

Add the shallot, garlic and thyme and sauté 2–3 minutes until soft. Season with salt and pepper and allow the mixture to cool for a few minutes.

Transfer the cooled mushrooms to a food processor with the Taleggio and Parmigiano Reggiano and blitz to a smooth paste. Spoon the filling into a bowl and let it cool completely before assembling.

Make the Triangoli

Divide the dough in two, keeping one half wrapped. Flatten the working half to fit the widest setting of your pasta machine (or roll with a pin). Pass it through the widest setting, fold the ends into the middle, flatten and repeat once more to develop elasticity.

Roll the dough through progressively narrower settings until you reach a thin sheet (finish around setting 6 on many machines). Trim if the sheet becomes too long to handle.

Cut the sheet lengthwise and then into squares about 7cm across (smaller if you prefer). Place a scant teaspoon of filling in the center of each square, fold corner-to-corner to form a triangle and press the edges to seal. Trim the edges if desired.

Lay finished Triangoli on a work surface dusted with semolina or 00 flour to prevent sticking.

Cook the pasta and make the sauce

Bring a large pot of salted water to a rolling boil. Cook the Triangoli for about 3 minutes, working in batches if necessary to avoid overcrowding.

While the pasta cooks, melt the butter in a large frying pan until it develops a light nutty aroma. Using a slotted spoon, transfer the cooked Triangoli directly into the butter. A splash of reserved pasta water helps create a silky, emulsified sauce. Toss gently for about a minute, remove from heat, add Parmigiano Reggiano and serve immediately in warmed bowls.

Recipe tips and FAQs

• Weigh your flour – use a kitchen scale for accurate results; it ensures consistent dough texture.
• Cleaning mushrooms – never soak mushrooms. Wipe them clean with a damp cloth and trim stalk ends before chopping.
• Sealing edges – if the dough starts to dry and won’t seal, moisten the edges with a touch of water to help them stick.
• Kneading – if the dough becomes too dry during kneading, omit any leftover loose flour; differences in egg size can affect hydration.
• Variations – swap fillings and cheeses to suit your taste: ricotta for a milder filling or Gorgonzola for a bolder flavor.

How to blanch pasta for freezing

Blanching stabilizes filled pasta for refrigeration or freezing so it won’t turn soggy or brittle.

Bring water to a boil and add the Triangoli for about 1½ minutes—about half the full cooking time. Remove with a slotted spoon and place on a clean dish towel in a single layer to air dry, turning once the top side dries.

When completely dry, pack into freezer bags for long-term storage or refrigerate for up to 3 days.