Parsnip Triangoli with Aged Balsamic Vinegar - flour

Method

• Make the dough In a food processor, combine all of the ingredients and process until crumbly.
• Gather the dough and knead until smooth.
• Wrap tightly in plastic and let stand at room temperature for 30 minutes.
• Make the filling Heat the olive oil in a saucepan.
• Add the onion and cook until softened.
• Add the parsnips and 1/2 cup of water, cover and simmer until tender, about 15 minutes.
• Uncover and boil to evaporate any water.
• Transfer the vegetables to the food processor and puree.
• Stir in the Parmigiano and Champagne vinegar and season with salt.
• Let the filling cool slightly, then scrape it into a pastry bag fitted with a 1/2-inch tip.
• Cut the pasta dough into 4 pieces and keep wrapped.
• Using a hand-cranked pasta machine and dusting lightly with flour, run each piece of dough through each setting 3 times, beginning at the widest setting and ending at the second-to-the-narrowest.
• Place the pasta sheet on a floured work surface and cover with wax paper.
• Repeat with the remaining 3 pieces of pasta dough.
• Working with one sheet at a time, cut the pasta into 2-inch squares.
• Lightly moisten the edges with water and pipe a scant teaspoon of parsnip filling in the center of each square.
• Fold the pasta corner to corner to form triangles and press out any air.
• Trim the edges with a fluted pastry wheel.
• Transfer the triangoli to a floured baking sheet.
• Bring a large pot of generously salted water to a boil.
• Add the triangoli all at once and cook until al dente, about 5 minutes.
• Drain, reserving 1/2 cup of the cooking water.
• In a large skillet, melt the butter in the cooking water, swirling the pan until a creamy sauce forms.
• Add the triangoli and cook over moderately high heat until hot and coated with sauce.
• Transfer to plates.
• Garnish the triangoli with chives and parsley, drizzle aged balsamic on top and serve right away.