Homemade Triangoli with Mushrooms and Taleggio Cheese

Ingredients

Ingredient notes and substitutions

• Italian 00 flour — best for smooth pasta dough. All-purpose can work, but 00 yields superior texture.
• Eggs — look for eggs with deep yellow yolks for a rich color. The recipe uses medium eggs; if using large eggs, you may need slightly more flour if the dough becomes sticky.
• Mushrooms — crimini (chestnut) mushrooms are used here. Other varieties work fine; wipe them clean with a damp towel rather than washing.
• Taleggio cheese — a flavorful, creamy Italian cheese that melts beautifully. Alternatives: stracchino, ricotta (milder), or Gorgonzola (stronger, blue flavor).
• Fresh thyme — preferred over dried for a brighter herbal note.
• Semolina (semola) — optional for dusting. It helps stop the filled Triangoli from sticking to the surface.

Step by step photos and instructions

Make the pasta dough

Place the flour on a clean work surface and form a large well. Add the eggs and extra yolk into the well and beat with a fork. Gradually pull flour into the eggs until a rough dough forms. Knead by hand for about 10 minutes until smooth and elastic, adding a little extra flour only if the dough is too sticky.

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

Make the filling

Finely chop shallots and garlic. Roughly chop the mushrooms. Heat 1–2 tablespoons of olive oil in a large frying pan over high heat and cook the mushrooms until their liquid 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 let the mixture cool for about 5 minutes. Transfer the mushrooms to a food processor with Taleggio and Parmigiano Reggiano and blitz to a smooth paste. Set aside to cool completely before filling.

Make the Triangoli

Divide the rested dough in half, keeping one half wrapped. Flatten the working portion enough to pass through the widest setting of a pasta machine (or use a rolling pin). Fold and pass through the wide setting a couple of times to develop gluten, then roll progressively through thinner settings, finishing around setting 6. Trim sheets to a manageable length if needed.

Cut the sheet lengthways and then into squares about 7 cm across (smaller if preferred). Place a scant teaspoon of filling in the center of each square, fold corner to corner and press the edges firmly to seal. Trim edges with a cutter or a knife to neaten. Dust a work surface with semolina or 00 flour and lay the finished Triangoli there to avoid sticking.

Cook the pasta and make the sauce

Bring a large pot of well-salted water to a boil. Cook Triangoli for about 3 minutes, working in batches if necessary to avoid overcrowding. While the pasta cooks, melt butter in a large frying pan. Using a slotted spoon, transfer the cooked Triangoli into the butter. Add a little reserved pasta water if available to create a silky sauce. Toss for about a minute, remove from heat and stir in Parmigiano Reggiano. Serve immediately in warm bowls.

Recipe tips and FAQs

• Weigh your flour: use a kitchen scale for accuracy rather than measuring cups.
• Cleaning mushrooms: wipe them with a damp cloth to remove dirt — don’t soak them.
• Sealing edges: if the dough starts to dry and won’t seal, moisten edges lightly with water before pressing.
• Kneading: if the dough feels dry while kneading, omit any remaining surface flour so you don’t end up with a dry dough.
• Variations: swap the filling or cheese to suit your taste — this method works with many fillings and sauces.

How to blanch pasta for freezing

To store Triangoli in the fridge or freezer, blanch them briefly first to prevent sogginess or brittleness. Bring a pot of water to a boil and add triangoli for about 1½ minutes — roughly half the normal cooking time. Remove with a slotted spoon and transfer to a clean towel, laying them out in a single layer to air dry. Once dry, store in the fridge for up to 3 days or freeze in bags for 3–6 months. Cook straight from frozen.