Name: Casoncelli bergamaschi
Prep time: 75 min
Cook time: 35 min
Total time: 140 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 420 g All-purpose flour (400 g in the dough, 20 g for rolling and trays.); 100 g Semola rimacinata (For the dough.); 3 pieces Eggs (2 for the dough, 1 for the filling; about 50 g each without shell.); 4,200 ml Water (180 ml for dough, up to 20 ml reserved to adjust; 4 liters for boiling.); 125 g Fine breadcrumbs (For the filling, not soaked in milk.); 150 g Italian pork sausage (Raw weight; remove casing and crumble.); 100 g Plain cooked beef roast (Cooked weight; finely mince, without gravy.); 75 g Grana Padano (Finely grated, all in the filling.); 5 g Dry amaretti biscuits (Finely crush.); 10 g Raisins (Finely chop.); 100 g Pears (Prepared weight without core; peel and cut very fine.); 0.3 g Nutmeg (Finely grate.); 0.2 g Ground cinnamon (For the filling.); 0.5 g Black pepper (Freshly ground.); 27 g Salt (3 g for filling, 24 g for pasta water.); 2 g Lemon zest (Finely grated yellow zest only.); 1 clove Garlic (Peel and finely mince.); 15 g Flat-leaf parsley (Leaf weight; chop finely.); 120 g Butter (For the dressing.); 12 leaves Fresh sage (For the dressing; use all the leaves.); 50 g Pancetta (Cut into small strips.)

Use plain cooked beef roast and fresh pork sausage; mince them finely so the filling does not tear the thin pasta.

Make ahead Mix the filling after cooking the sausage and keep it refrigerated while the dough rests. Shape the pasta close to cooking.

By Italia Magnifica · Updated October 2026

Prep: 1 hr 15 min
Cook: 35 min
Rest: 30 min
Serves: 6
Difficulty: Medium

Casoncelli bergamaschi

Prep 1 hr 15 min · Cook 35 min · Rest 30 min · Serves 6 · Difficulty Medium

Ingredients

Skip to the method

6 servings

420 g3⅓ cups
All-purpose flour400 g in the dough, 20 g for rolling and trays.14 oz in the dough, ¾ oz for rolling and trays.
100 g⅔ cup
Semola rimacinataFor the dough.For the dough.
3 pieces3 pieces
Eggs2 for the dough, 1 for the filling; about 50 g each without shell.2 for the dough, 1 for the filling; about 1¾ oz each without shell.
4,200 ml17¾ cups
Water180 ml for dough, up to 20 ml reserved to adjust; 4 liters for boiling.¾ cup for dough, up to 1¼ tbsp reserved to adjust; 17 cups for boiling.
125 g1½ cups
Fine breadcrumbsFor the filling, not soaked in milk.For the filling, not soaked in milk.
150 g5½ oz
Italian pork sausageRaw weight; remove casing and crumble.Raw weight; remove casing and crumble.
100 g3½ oz
Plain cooked beef roastCooked weight; finely mince, without gravy.Cooked weight; finely mince, without gravy.
75 g2¾ oz
Grana PadanoFinely grated, all in the filling.Finely grated, all in the filling.
5 g5 g
Dry amaretti biscuitsFinely crush.Finely crush.
10 g¼ oz
RaisinsFinely chop.Finely chop.
100 g3½ oz
PearsPrepared weight without core; peel and cut very fine.Prepared weight without core; peel and cut very fine.
0.3 g¼ tsp
NutmegFinely grate.Finely grate.
0.2 g0.2 g
Ground cinnamonFor the filling.For the filling.
0.5 g¼ tsp
Black pepperFreshly ground.Freshly ground.
27 g1½ tbsp
Salt3 g for filling, 24 g for pasta water.3 g for filling, ¾ oz for pasta water.
2 g2 g
Lemon zestFinely grated yellow zest only.Finely grated yellow zest only.
1 clove1 clove
GarlicPeel and finely mince.Peel and finely mince.
15 g½ oz
Flat-leaf parsleyLeaf weight; chop finely.Leaf weight; chop finely.
120 g4 oz
ButterFor the dressing.For the dressing.
12 leaves12 leaves
Fresh sageFor the dressing; use all the leaves.For the dressing; use all the leaves.
50 g1¾ oz
PancettaCut into small strips.Cut into small strips.

Equipment

Pasta board
Rolling pin or pasta machine
7 cm round cutter
Large pasta pot
Wide frying pan

Method

Mix 400 g flour and the semolina. Add 2 eggs and 180 ml water, then knead for 10 minutes. Add the reserved 20 ml water only in small additions if dry flour remains. Wrap and rest for 30 minutes.Mix 14 oz flour and the semolina. Add 2 eggs and ¾ cup water, then knead for 10 minutes. Add the reserved 1¼ tbsp water only in small additions if dry flour remains. Wrap and rest for 30 minutes.
Cook the crumbled sausage in a dry nonstick pan over medium heat for about 8 minutes, stirring and breaking it up until cooked through. Transfer to a shallow dish and let cool.Cook the crumbled sausage in a dry nonstick pan over medium heat for about 8 minutes, stirring and breaking it up until cooked through. Transfer to a shallow dish and let cool.
Mix sausage, cooked beef, breadcrumbs, the remaining egg, Grana Padano, amaretti, raisins, pear, spices, 3 g salt, lemon zest, garlic and parsley. Work into a cohesive filling and refrigerate until needed.Mix sausage, cooked beef, breadcrumbs, the remaining egg, Grana Padano, amaretti, raisins, pear, spices, 3 g salt, lemon zest, garlic and parsley. Work into a cohesive filling and refrigerate until needed.
Roll a small portion of dough at a time to about 0.8 mm, keeping the rest wrapped. Cut 7 cm discs and place about 5 g filling in the center of each. Use the remaining 20 g flour sparingly for rolling and the trays. Re-roll clean trimmings while still pliable.Roll a small portion of dough at a time to about 0.8 mm, keeping the rest wrapped. Cut 2¾ in discs and place about 5 g filling in the center of each. Use the remaining ¾ oz flour sparingly for rolling and the trays. Re-roll clean trimmings while still pliable.
Fold each disc into a half-moon, press out trapped air and seal the curved edge. Turn the sealed rim slightly upward, then gently indent the center to make the two wings. Keep the casoncelli on floured trays without stacking.Fold each disc into a half-moon, press out trapped air and seal the curved edge. Turn the sealed rim slightly upward, then gently indent the center to make the two wings. Keep the casoncelli on floured trays without stacking.
Melt the butter in the wide pan with pancetta and sage. Cook gently for about 7 minutes, until the pancetta colors and the butter smells nutty, without burning the leaves.Melt the butter in the wide pan with pancetta and sage. Cook gently for about 7 minutes, until the pancetta colors and the butter smells nutty, without burning the leaves.
Bring the 4 liters water to a gentle boil with 24 g salt. Cook the pasta in two batches for about 7–8 minutes each, checking that the sealed edge is tender. Lift with a slotted spoon and coat gently in the warm dressing. Divide between six plates with all the pancetta and sage.Bring the 17 cups water to a gentle boil with ¾ oz salt. Cook the pasta in two batches for about 7–8 minutes each, checking that the sealed edge is tender. Lift with a slotted spoon and coat gently in the warm dressing. Divide between six plates with all the pancetta and sage.