Summertime for a chef is normally an endless array of ingredients and combinations. This recipe is one that is proven to work, sweet corn with pasta and truffles. It works if you like truffles and sweet corn. Some don’t like one or the other or both. You can’t please everyone! But for those of you who do enjoy both with pasta as I do then you know this is a no brainer. You also add the sweetness and acidity of the tomatoes to round out the dish. Here is the recipe I hope you enjoy it!

Basic pasta see recipe

Corn Puree

2 cups of corn juice

1 tbsp of truffle oil

salt and pepper

Corn filling

8 oz of ricotta

2 oz of parmesan

1 cup of corn puree

salt and pepper

truffle oil (if need be)

1 cup of cherry tomatoes

1/2 cup of corn

2 tbsp of butter and olive oil

1/4 cup of pasta water

1/4 cup of cream

truffle oil to drizzle


For the corn puree,

simply place corn juice and a pinch of salt in a sauce pot.  Place the pot on medium heat and whisk often to prevent scorching.  The corn juice will thicken up from the natural starch and sugars, and it will become thick.  Adjust seasoning with salt and truffle oil and cool completely  

For the filling,

In a bowl, simply mix the cheese with the corn puree until completely smooth. Season with salt and pepper and truffle oil if needed. Then place in a disposable pastry bag with no tip. Keep cool.

For the Pasta

Place 2 cups of flour and 1 cup of semolina in a bowl. Make a well in the center of the flour.  Add eggs, yolks, water, and salt.  With a fork stir the egg mixture until it starts to form a ball of dough.  Then use your hands to form the dough.   Add more flour if the dough is wet.  Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes. 

Take your pasta and cut in half.  Leave one half covered while you work with the other half.  Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchen aid attachment).  Then run the pasta all the way down to the lowest setting twice.  Dusting the dough with flour if it is too wet. Then on the third time run it down to the second to last setting.  Again, Use a little flour for dusting.  You should have long sheets at this point.  Using your pastry bag pipe the corn-cheese mixture along the bottom of the pasta leaving about a 1/2 inch from the edge.  Run it along the whole length of the pasta sheet leaving about an inch or two at the ends (one long tube of filling).  Then take a pastry brush or spray bottle of water and brush the top portion of the pasta sheet.  Take the bottom part pasta closest to the filling and roll over to the brushed top portion.  You should now have a long tube like pasta running all the way down the length of the pasta.  Now, at every 1/2 inch use your index fingers and press down with with each index finger to create a little "ravioli"  Continue the same thing all the way down the pasta sheet.  Then using a pinwheel cutter cut away the excess pasta at the top.  Then cut in between each press that you make with your fingers to create each agnolotti.  Place on a sheet pan lined with parchment paper and extra semolina flower to help prevent sticking.   Set aside while you aside while you repeat the same process with the other half of the pasta ball.  

To Finish,

In a large saute pan add olive oil, corn, and tomatoes and cook for 2 minutes. Place your corn agnolotti pasta in salted boiling water and cook for 2-3 minutes until they float to the top.  Strain off and place in the saute pan with a little bit of pasta water. Add a touch of cream and the butter to emulsify into the water and pasta. Season with salt.  To the plate Then place 3-4 pieces of the agnolloti. Spoon a little of the butter sauce on top. Add the corn and tomatoes on top. Grate fresh parmesan on top, add truffles (add a little truffle oil if your truffles are lacking in a flavor). Serve and enjoy!