Pasta Class: Sorpresine. Step by Step.

CLASS #02

Sorpresine is a pasta hailing from Bologna, Italy — the pasta epicenter of the world.

Back in the day, Bologna had more wealth than most towns. If you had money, you could afford eggs — or pasta made with eggs. That was a flex. Other cities across Italy weren’t as fortunate, so their dough was just flour and water. No eggs. Just getting by.

Story tells us that this shape came from a clever pivot. When you ran out of filling while making tortellini — which is famously served in brodo, a clear meat broth traditional to Bologna — you didn’t stop. You took the rest of the dough and made these instead. Sorpresine. A shape made out of necessity, but still elegant. Still special in its own right.

I love to eat this pasta in brodo — it’s the most classic. But it works just as well in cream sauces or a simple marinara. It’s one of those pastas that fits wherever you put it.

When I worked at restaurant I would make extra just for family meal and I served this is left over Demi Glace, discarded mirepoix, white wine, butter and tons of pasta water— chuck some good herbs in there and it’s a goated meal.

If you have kids they would love this and it’s a really good macaroni substitute shape! They can even get in on the fun and help make them.

Each shape should be small and even on all 4 sides. I use a traditional tortellini cutter but if all you have is a pizza cutter or a knife that works too. Just make sure the shapes are squares. Sizing should be 1-1.25 inches or 2.5-3 Centimeters.

Link to a traditional Tortellini cutter

TWO SORPESINE VIDEOS BELOW

1. Shaping

2. Cooking

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PASTA DOUGH RECIPE BELOW

OTHER PASTA CLASSES