- Place flour in a large bowl and create a well in the center. Place egg yolks, egg, milk, and olive oil in the flour well. Using a fork, whisk to fully incorporate.
- Slowly start to mix the flour into the wet ingredients.
- Once ingredients are fully incorporated, transfer to a stand mixer with a hook attachment and whip on high speed for about 5 minutes. Transfer to a floured bowl, cover, and allow to rest for 1 hour. Use immediately or place in refrigerator for 1 day.
Yellow Corn Sauce
- Cut corn kernels from the cob and place them in a blender with water and saffron. Puree on high speed until smooth.
- Place corn puree in a medium saucepan. Bring to a simmer and cook for 3–5 minutes until slightly thickened, or until the corn sauce coats the back of a spoon. Whisk in the butter and season to taste with salt and pepper.
- Pass the corn sauce through a chinois and allow to cool. Keep refrigerated until needed.
Foraged Mushroom Agnolotti
- In a medium pot, heat butter over medium-high heat and add shallots and red pepper flakes. Cook until they begin to caramelize and stir in the garlic and mushrooms. Cover the pot and allow to steam for 2 minutes to release their natural liquid. Remove the cover and cook for an additional 3–4 minutes.
- Deglaze the pot with the white wine and cook down to a glaze. Stir in the heavy cream and reduce by half.
- Fold in the chevre and herbs and season to taste with salt and pepper. Working in batches, process the mushroom mixture into a duxelles and allow to cool.
- Once cool, place the duxelles into a piping bag. Reserve.
- Sprinkle flour on pasta roller and across a flat work surface.
- Cut the pasta into 4 portions. Working in batches, roll the pasta into sheets that are 1/8 inch thick.
- Working one at a time, brush the pasta sheets with the egg wash.
- Pipe the mushroom duxelles onto the center of the pasta sheets. Gently fold the pasta over. Working from right to left, pinch the pasta to form a side of the agnolotti and push the filling over to the left. Moving 2 inches at a time, pinch and push the pasta to the left, creating small “pillows.”
- Once the whole sheet has been rolled, use a fluted pasta cutter and cut the perimeter of the dough about ½ inch above the pillow, creating a neat rectangle. Working between each pillow, cut the pasta in a forward-moving motion to create the agnolotti. Place each pasta on a cornmeal-lined sheet tray.
- Bring a large pot of salt water to a boil and cook the agnolotti for about 2 minutes. Using a slotted spoon, transfer the pasta to an ice bath and allow to cool.
- To finish the dish, reheat the agnolotti in a beurre monté. Spoon the corn sauce along the dish and place 5 agnolotti along the corn sauce. Garnish with roasted mushrooms, pea shoots, and shaved root vegetables.