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1
Make the dough In a food processor, combine all of the ingredients and process until crumbly.
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2
Gather the dough and knead until smooth.
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3
Wrap tightly in plastic and let stand at room temperature for 30 minutes.
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4
Make the filling Heat the olive oil in a saucepan.
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5
Add the onion and cook until softened.
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6
Add the parsnips and 1/2 cup of water, cover and simmer until tender, about 15 minutes.
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7
Uncover and boil to evaporate any water.
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8
Transfer the vegetables to the food processor and puree.
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9
Stir in the Parmigiano and Champagne vinegar and season with salt.
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10
Let the filling cool slightly, then scrape it into a pastry bag fitted with a 1/2-inch tip.
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11
Cut the pasta dough into 4 pieces and keep wrapped.
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12
Using a hand-cranked pasta machine and dusting lightly with flour, run each piece of dough through each setting 3 times, beginning at the widest setting and ending at the second-to-the-narrowest.
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13
Place the pasta sheet on a floured work surface and cover with wax paper.
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14
Repeat with the remaining 3 pieces of pasta dough.
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15
Working with one sheet at a time, cut the pasta into 2-inch squares.
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16
Lightly moisten the edges with water and pipe a scant teaspoon of parsnip filling in the center of each square.
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17
Fold the pasta corner to corner to form triangles and press out any air.
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18
Trim the edges with a fluted pastry wheel.
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19
Transfer the triangoli to a floured baking sheet.
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20
Bring a large pot of generously salted water to a boil.
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21
Add the triangoli all at once and cook until al dente, about 5 minutes.
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22
Drain, reserving 1/2 cup of the cooking water.
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23
In a large skillet, melt the butter in the cooking water, swirling the pan until a creamy sauce forms.
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24
Add the triangoli and cook over moderately high heat until hot and coated with sauce.
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25
Transfer to plates.
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26
Garnish the triangoli with chives and parsley, drizzle aged balsamic on top and serve right away.
