Sachetti Pasta

Sachetti Pasta

A few years ago, I would have laughed in your face if you’d asked me to reproduce an Italian dish that I could eat in virtually one bite. Truth be honest, all I could do back then was heat up a frozen pizza.

Fortunately, time has a way of altering our perspectives, and I have now learned how to cook the dish of a lifetime—not just any old dish, but a delectable pasta stuffed with ricotta and pear filling.

Although my spaghetti recipe isn’t an exact reproduction of the authentic Italian cuisine that captured my heart, it comes pretty close. I tried my best to duplicate this dish for you, so I hope you like it!

What Is Sacchetti Pasta?

Sacchetti pasta is a fresh pasta that is formed like a little pouch or sachet. It is generally loaded with cheese, but I added some wonderful pear to boost the eating experience. There’s a world of difference between basic ricotta and ricotta infused with pear! Sacchetti pasta can also be stuffed with a combination of bacon, chicken, and cheddar cheese – a tasty combo!

When it came to Sacchetti pasta, I produced the traditional egg-based version. When cooked, it becomes wonderfully soft while being stiff enough to contain the contents. The spaghetti can be served with freshly made tomato sauce, but to keep with the theme (and my memories), I topped mine with bechamel sauce and fresh parmesan.

What To Serve With Sacchetti Pasta

Sachetti pasta is a meal you can serve on its own, as it is rich and fulfilling. However, if you want to serve it with something else, I recommend serving it with:

Sacchetti Pasta

Preparation time: 40 minutes

Cooking time: 8 minutes

Servings: 4


  • 12 oz flour, or a mix of all-purpose flour and bread flour
  • 4 large eggs
  • 1½ tsp salt
  • 1½ tbsp olive oil

For the filling:

  • 1 cup ricotta
  • ½ cup mascarpone
  • 1 pear, grated
  • ¼ cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

For the bechamel sauce:

  • 1 tbsp butter
  • 1½ tbsp flour
  • ½ cup half-and-half
  • ½ cup milk
  • 3 tbsp freshly grated Parmesan cheese
  • Freshly grated nutmeg, to taste
  • Salt, to taste


Making the pasta begins with mixing flour and salt in a bowl. Stir in the flour, then gradually add the eggs at room temperature as the dough comes together.
2. Move the dough to a lightly dusted surface and knead it until it is smooth. You may also simply combine all the ingredients in a stand mixer bowl, add the dough, and turn the machine on.
3. Permit the dough to rest for two hours or at least 30 minutes.
4. Cut the dough into small pieces before rolling it out. Use a rolling pin or your pasta maker to make the pasta. It ought to be nearly transparent.
5. Use a cookie ring with a 5-inch diameter to cut the dough. Pasta disks should be placed on baking paper.
6. Prepare the filling by combining all of the ingredients in a bowl. Add salt and pepper to the filling to season it.
7. Each spaghetti disc should have a teaspoon of filling before it is assembled. To create a pouch, gather the edges together. Continue by pressing the dough together with the remaining discs.
8. Boil the pasta for 2 minutes in salted water before draining.
9. Prepare the bechamel sauce; in a saucepot, melt the butter. Cook for a minute after adding flour. Cook until thickened, then stir in milk and half the cream. Add parmesan and mix.
10. Combine everything; add spaghetti to the warm sauce and gently mix to coat.
11. Spoon warm spaghetti into plates and top with additional parmesan Parmesan. Enjoy!


Making your own pasta allows you to have complete control over the ingredients and tastes in your dish. Pasta comes in a variety of sizes and shapes, allowing you to make any type of dish you choose!

Choose the correct flour – all-purpose flour is fine for most pasta dishes, although it might be bland. I like to use a combination of flours, such as semolina or bread flour, to make more flavored pasta.
Before adding the eggs to the dough, make sure they are at room temperature.
It’s the same as preparing any other pasta (using water): if the water is cold, the dough will be tough and difficult to roll out. So you use water that is either room temperature or slightly warmer. This does not quite apply to Sachetti pasta because it is made entirely of eggs, but you get the idea.
Knead until the dough is smooth and elastic. Overworking the dough will cause it to become too sticky.
Make sure your dough is rolled into thin sheets. Use a pasta machine or a rolling pin to roll out the dough. If you’re using a rolling pin, roll the dough up and to the side rather than left to right.

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