Scarpinocc is an unusual pasta that originated in the Lombardy region of northern Italy. Its name stems from the word "scarpa," the Italian word for shoe, which this odd-shaped pasta resembles in an old-fashioned way. Chef McAnelly swaps the traditional scarpinocc filling of Taleggio, an intensely-flavored washed rind cow’s milk cheese, with bright, tangy Laura Chenel Original Goat Cheese. Finished in an emulsion of butter, lemon, fennel, parsley, honey and kumquat, it's a lighter, brighter version of its old self.

Recipe courtesy of Chef SHANE McANELLY, Executive Chef / Owner - The Brass Rabbit

Laura Chenel Chevre Scarpinocc



  • 113g Laura Chenel goat cheese
  • 56g heavy cream

Pasta Dough:

  • 453g all-purpose flour, plus more for dusting
  • 4g salt
  • 3 large eggs
  • 14g extra virgin olive oil

For Serving:

  • 56g ounce butter
  • Juice of 1 meyer lemon
  • 4g fennel pollen
  • 4g parsley, finely chopped
  • 4g wildflower honey
  • 13-15 pieces julienned preserved kumquat*


  1. First, prepare the pasta dough (recipe follows).
  2. After the dough has finished resting, prepare the filling by whisking the goat cheese and heavy cream until smooth. Transfer to a piping bag until needed.
  3. Next, prepare the scarpinocc and begin assembly.
  4. Using an electric or manual pasta roller, roll pasta out to the thinnest setting.
  5. Lay rolled pasta sheets on floured cutting board and cut into 2-inch by 2-inch squares.
  6. Cut the tip off of the piping bag and place 4g of the prepared filling in the center of each square.
  7. Roll the pasta as if you were rolling a cigarette, leaving both ends open. Once it is rolled into a cylinder (with the filling in the center), pinch both ends together and down to the board to seal. Finally, push your thumb into the center of the pasta (where the filling is) to make a dimple that will hold the sauce. Repeat until all filling is used.
  8. To begin assembly, bring a large pot of well-salted water to a boil.
  9. Drop scarpinocc into the boiling water and cook for 90 seconds.
  10. In a separate sauté pan, combine 28g of the pasta water and the meyer lemon juice and mount in the butter over medium heat to form an emulsified sauce.
  11. Once the pasta is cooked, add it to the sauté pan and toss it with the sauce.
  12. Finish with fennel pollen and chopped parsley.
  13. Immediately spoon the warm pasta and sauce onto a serving plate and drizzle the honey over the top.
  14. Place one piece of preserved kumquat on top of each scarpinocc.

Pasta Dough Preparation:

  1. To make the pasta dough, place all ingredients in the bowl of a food processor and process until the mix forms a ball.
  2. Remove from the food processor and, working on a floured cutting board, knead the dough until it is smooth and elastic.
  3. Allow the dough to rest for 30 minutes at room temperature or up to overnight in the refrigerator.

*Note: We preserve kumquats at the end of the season to use throughout the year. We cut them in half and bury them in lemon juice and salt for 2-3 weeks to preserve. Once preserved, we scoop out the inside and thinly slice the skin/zest for this dish. Preserved lemon will add a similar flavor and is much more readily available, feel free to substitute.

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