Occhi di Pernice

Occhi di Pernice (Partridge's Eyes)

Occhi di Pernice is a rustic handmade pasta from the Marche region of central Italy, named for its small, slightly swollen shape that resembles a partridge's eye. The dough is enriched with red wine and beetroot, giving the noodles a distinctive warm color, and they are traditionally served with a simple, buttery sauce to let the pasta itself shine.

Prep

45 min

Cook

6 min

Total

51 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) type 00 flour, plus extra for dusting; can substitute with all-purpose flour
• •2 whole (2 large) eggs, room temperature
• •1 small (1 small (about 60 g)) cooked beetroot, vacuum-packed or boiled and peeled; gives color and faint sweetness
• •60 ml (¼ cup) dry red wine, use a Marche red such as Lacrima di Morro d'Alba, or any dry, tannic red
• •1 pinch fine sea salt
• •100 g (3½ oz) unsalted butter
• •6 leaves fresh sage
• •60 g (2 oz) Pecorino Romano, finely grated; can substitute with aged Parmigiano-Reggiano

Steps

1. 1 Puree the cooked beetroot with the red wine in a blender until completely smooth; you need about 80 ml (⅓ cup) of puree.
2. 2 Mound the flour on a clean work surface or in a large bowl and make a well in the center. Crack the eggs into the well, add the beetroot-wine puree and the pinch of salt.
3. 3 Using a fork, gradually draw the flour into the wet ingredients, working from the inside out. Once a shaggy dough forms, knead by hand for 8–10 minutes until smooth, elastic, and evenly tinted a deep rose color. Wrap in plastic and rest at room temperature for 30 minutes.
4. 4 Divide the dough into quarters. Roll each piece out on a lightly floured surface to about 3 mm (⅛ inch) thick, keeping the remaining dough covered so it does not dry out.
5. 5 Cut the sheets into rough rectangles roughly 2 cm x 2 cm (¾ inch x ¾ inch). To shape each 'eye', drape a small piece of dough over the handle of a wooden spoon (about 1 cm / ½ inch diameter), press the two ends together underneath to seal, then slide it off and set on a floured tray. Repeat with all pieces. (Traditional shaping also uses a fingertip pressed into a folded square; either method is authentic.)
6. 6 Bring a large pot of generously salted water to a rolling boil (about 10 g salt per liter).
7. 7 While the water heats, melt the butter in a wide skillet over medium-low heat with the sage leaves; let it foam gently and turn a pale golden brown, about 4–5 minutes. Remove from the heat and keep warm.
8. 8 Drop the occhi di pernice into the boiling water and cook for 3–4 minutes; they are done when they float to the surface and feel tender but still slightly chewy at the center. Taste one to confirm.
9. 9 Reserve about 60 ml (¼ cup) of pasta water, then drain the pasta and add it directly to the butter skillet. Toss over low heat, splashing in a little reserved pasta water as needed to form a glossy, clinging sauce.
10. 10 Divide among warm bowls, finish with the grated Pecorino Romano and an extra grind of pepper, and serve immediately.