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Special equipment: pasta roller, scalloped pasta cutter
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Tarragon Butter:
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To make the Corn Tortelli: Begin by rolling out the pasta dough.
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Sprinkle a baking sheet with cornmeal and set aside.
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Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards.
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Cover the remaining dough with plastic wrap until you are ready to use it.
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Roll the rectangle of dough through the widest setting of the pasta machine a few times until it is smooth.
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Then roll it through the remaining settings to the thinnest setting.
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Sprinkle the sheet lightly with cornmeal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap.
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Continue rolling out the rest of the pasta.
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Next, in a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper.
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Stir to combine and set aside.
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In a small bowl, beat the egg with 1 tablespoon of water and set aside.
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To form the tortelli, place a sheet of pasta on a dry work surface.
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Using a pastry brush dipped in the egg wash, brush the entire sheet of fresh pasta.
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Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart.
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Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling.
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Using a scalloped pasta cutter (or a sharp knife) cut the pasta into small squares.
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Transfer the Tortelli to the cornmeal-lined baking sheet.
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Continue forming the remaining tortelli.
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To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients.
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To serve, place the Tarragon Butter in a large serving bowl.
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Bring a large pot of salted water to a boil over high heat.
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Add the pasta and cook until they float, about 2 minutes.
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Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter.
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Toss to coat.
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Sprinkle with Parmesan and serve immediately.
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Fresh Pasta:
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Place the flour in a food processor.
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In a small bowl, lightly beat the eggs.
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Add the salt and olive oil to the eggs and stir to combine.
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Add the egg mixture to the food processor.
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Pulse to combine the ingredients, scraping down the sides once or twice.
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Continue, with the machine running, until the liquid is evenly distributed, about 1 minute.
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The dough should stick together if pinched between your fingers.
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The dough will be cornmeal-yellow in color.
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Some of the dough will be sticking together, but it will not form a single ball.
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Turn the dough out onto a lightly floured surface.
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Press the dough into a ball and knead gently until the dough is smooth.
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Cover with plastic wrap and let rest for 30 minutes.
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Roll out the dough to your desired shape.
