Here’s a recipe for agnolottis whose dough doesn’t fail and the filling is scrumptious.
Cheer up, making do-it-yourself pasta will not be as tough as it’s made out to be.
For the mass
Elements
Plain flour 0000, 500 g
Eggs, 3 for the dough and yet another to stick the dough surfaces to one another.
Olive oil, one tablespoon
Salt, a teaspoon
Preparation
– In a bowl, place the flour within the form of a crown and add it whereas mixing the eggs and oil.
– Add heat water with salt, integrating it by hand, till you get hold of a young and clean dough, and it is determined by many elements however it’s going to take a few cup of water.
– Cowl with foil and let it relaxation within the fridge for at the very least 2 hours.
– Stretch the dough with the rolling pin or with the pastalinda till it’s a thickness of about 4 between one and two millimeters.
For the filling
Elements
Ricotta, 500 g
Eggs, 1
Peeled walnuts, 100 g
Finely grated Parmesan cheese, 4 tablespoons
Finely chopped parsley, 1 tablespoon
Salt and black pepper (if freshly floor is a lot better), to style
Preparation
– Chop the walnuts.
– In a bowl, put the ricotta together with the opposite substances
– Combine properly till there’s a homogeneous preparation.
Assembling the agnolottis
– Minimize squares of dough about 10 cm on a facet and place a tablespoon of filling within the heart of every one.
– With the sort of do-it-yourself pasta you must be very cautious when closing, since it’s a quite common accident that they open when they’re boiled.
– Paint the perimeters with egg white and fold the dough within the center.
– Press the perimeters very properly, stopping air from remaining within the filling.
– With a pastry cutter, form the perimeters into rounded shapes, in order that they seem like empanadas.
– Boil in loads of salted water till they’re cooked.
Take away and serve with tomato sauce and loads of grated cheese, in a separate cheese bowl so that every diner can serve themselves to their liking.
