Recipe by Niko Romito: Absolute Onion

Ingredients for 4 servings

For the fresh pasta

125 grams of semolina flour
125 grams of all-purpose flour (00 flour)
1 whole egg
3 egg yolks
Salt

For the Parmigiano Reggiano filling

300 grams of Parmigiano Reggiano
30 grams of fresh cream

For the Absolute onion

2 kg of onions
16 saffron pistils

Method for the Absolute onion

Place unpeeled onions in a steam oven and cook for 1 hour at 100°C (212°F).
Remove and peel off the outer layers, then put the pulp in a blender. Centrifuge to extract the juice and filter through a linen cloth to get a nearly transparent broth. Season with salt and keep warm. You've now made the "absolute onion."

Method for the Parmigiano Reggiano filling

Put the grated Parmigiano in a bowl.
Heat the fresh cream and turn off the heat just as it starts to boil. Gradually add it to the Parmigiano, mixing well with a wooden spoon.

Method for the fresh pasta

Prepare the dough by combining sifted flours, whole egg, egg yolks, and a pinch of salt. Knead well and form into a ball. Cover and let it rest in the refrigerator for 1 hour.
Roll out two very thin sheets of pasta. Use a piping bag to distribute small dollops of the Parmigiano filling onto one sheet, then cover with the second sheet. Seal using a round pasta cutter to create small pasta "buttons." Boil in salted water for 15-20 seconds.