Leek Burrata Triangoli with Lemon Butter

My kitchen counter was dusted white with flour the afternoon I decided triangoli shaped pasta was something I could pull off on a random Tuesday. The leeks were sizzling in butter and the whole apartment smelled like something far fancier than my cooking skills should have allowed. Burrata was involved, which automatically makes anything feel like a celebration. That first batch wasnt pretty, but the taste was enough to make me a lifelong devotee of these little triangle parcels.

I made these for my neighbor Elena who stopped by to return a borrowed casserole dish and ended up staying for two hours. She kept saying the lemon butter sauce was something her grandmother in Bari would have approved of, which from Elena is the highest possible compliment.

Ingredients

• 00 flour (250 g plus extra for dusting): This finely milled Italian flour creates the silkiest pasta dough and is worth seeking out for the right texture.
• Large eggs (2): Room temperature eggs blend more smoothly into the flour and give you a more consistent dough.
• Olive oil (1 tbsp): Just a splash keeps the dough pliable without making it greasy.
• Salt (pinch for dough, to taste for filling): A small amount in the dough strengthens the gluten structure.
• Leeks (2 medium, white and light green parts only): Clean these thoroughly since grit hides between every layer and nothing ruins delicate pasta faster.
• Burrata cheese (200 g, well drained): Drain the burrata on paper towels for at least fifteen minutes or your filling will turn into a soupy mess.
• Unsalted butter (2 tbsp for leeks, 2 tbsp for breadcrumbs, 60 g for sauce): Use good quality butter here because it is the backbone of the sauce and the breadcrumbs.
• Lemon zest (zest of half a lemon for filling, zest of 1 whole lemon for breadcrumbs, zest of half a lemon for sauce): Meyer lemons are lovely if you can find them, but regular Eureka lemons work beautifully.
• Fresh parsley (1 tbsp finely chopped): Flat leaf parsley adds a fresh brightness that rounds out the richness.
• Lemon juice (from half a lemon): Fresh squeezed only, the bottled kind tastes flat and metallic here.
• Fresh sourdough breadcrumbs (50 g): Tear sourdough bread and pulse in a food processor for the best texture.
• Freshly ground black pepper: Be generous with it in both the filling and the sauce.

Instructions

Build the dough volcano:

Mound the flour on a clean surface and carve out a deep well in the center. Crack the eggs straight into that well along with the olive oil and salt, then use a fork to gently beat the wet ingredients while slowly pulling in flour from the inner walls.

Knead until silky:

Once the dough comes together into a shaggy mass, use the heel of your palm to push it away from you, fold it back, and rotate a quarter turn. Keep going for eight to ten minutes until the dough feels smooth and springs back when you press it with your thumb.

Let it rest:

Wrap the dough tightly in plastic and let it sit at room temperature for thirty minutes while you prepare the filling.

Soften the leeks:

Melt two tablespoons of butter in a pan over medium heat and add the chopped leeks, stirring occasionally for six to eight minutes until they are completely soft and sweet but show no color.

Create the filling:

Let the leeks cool completely, then tear the drained burrata into pieces and fold it together with the leeks, lemon zest, salt, and pepper until evenly mixed but still slightly chunky.

Roll and shape:

Divide the dough in half and roll each portion paper thin, either with a pasta machine or a rolling pin and some determination. Cut into eight centimeter squares and place a teaspoon of filling in the center of each one.

Seal the triangles:

Fold each square diagonally into a triangle and press the edges firmly, dabbing a tiny bit of water along the seams if they need help sticking. Arrange them on a well floured tray so they do not touch each other.

Toast the breadcrumbs:

In a dry skillet over medium heat, melt two tablespoons of butter and add the sourdough breadcrumbs, tossing constantly for three to four minutes until deeply golden and fragrant. Stir in the lemon zest, parsley, and salt, then remove from the pan immediately so they do not burn.

Cook the triangoli:

Drop the triangoli into a large pot of gently boiling salted water and cook for three to four minutes until they float and the pasta edges feel tender but still have a slight bite.

Bring it all together:

While the pasta cooks, melt sixty grams of butter in a large skillet with the lemon juice, remaining lemon zest, and a generous amount of black pepper. Transfer the drained triangoli directly into this pan with a slotted spoon and toss gently so every parcel gets coated in the glossy sauce.

Save to Pinterest

There is something quietly magical about folding a simple square of dough over a mound of filling and pressing it shut with your fingers. Each little triangle feels like a tiny promise that something wonderful is about to happen.

Getting the Dough Thin Enough

The biggest mistake I made the first time was stopping too soon when rolling. You want the dough thin enough that you can almost see the shadow of your hand through it. A pasta machine makes this easier but a rolling pin and some upper body commitment work just as well. If the dough springs back and resists, cover it and let it rest for five more minutes before trying again.

Choosing the Right Burrata

Not all burrata is created equal and this recipe will expose the difference immediately. Look for burrata that feels heavy for its size with a tight outer shell and a creamy, stracciatella filled center. The fresher it is the less water it releases and the easier your filling comes together.

Serving and Storing

These triangoli are at their absolute best the moment they leave the pan, glistening with lemon butter and crowned with crunchy breadcrumbs. If you need to prepare ahead, the filled but uncooked triangles freeze beautifully on a floured tray before being transferred to a bag for up to one month.

• Cook frozen triangoli straight from the freezer, adding one extra minute to the boiling time.
• The lemon butter breadcrumbs lose their crunch after a few hours so always make them fresh.
• A glass of chilled Pinot Grigio alongside this dish turns dinner into an occasion.

Save to Pinterest

Every time I make these little triangular parcels I think about that Tuesday afternoon when I first attempted them, flour everywhere, completely unsure of myself. The beauty of cooking is that the dishes that intimidate you the most often become the ones you love making forever.

Recipe FAQs

→ Can I make the pasta dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 15 minutes before rolling out for easier handling.

→ What can I substitute for burrata in the filling?

Well-drained ricotta works as a substitute, though the texture will be slightly less creamy. Strained mascarpone or a mix of ricotta and mozzarella can also work. Whatever you choose, make sure to drain excess moisture to prevent soggy pasta.

→ How do I prevent the triangoli from opening while cooking?

Press the edges firmly to seal, ensuring no filling is trapped in the seam. A light brush of water on the edges before folding helps create a strong bond. Also, keep the water at a gentle boil rather than a rolling one to avoid jostling the pasta.

→ Can I freeze assembled triangoli before cooking?

Absolutely. Arrange the assembled triangoli on a floured tray and freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 1–2 minutes to the boiling time. They'll keep well for up to 2 months.

→ What's the best way to get thin pasta sheets without a machine?

Use a long rolling pin and work on a lightly floured surface. Roll from the center outward, rotating the dough frequently. Aim for thinness where you can almost see your hand through the dough. Letting the dough rest properly makes hand-rolling much easier.

→ How thin should I roll the pasta for triangoli?

Roll the dough to about 1 mm thickness — thin enough to be delicate but sturdy enough to hold the filling without tearing. If using a pasta machine, stop at the second-to-thinnest setting.