Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. pasta

  3. 4 eggs -- extra large

  4. 3 1/2 cups unbleached all-purpose flour -- plus

  5. 1/2 cup unbleached all-purpose flour -- for dusting

  6. 1/2 teaspoon olive oil

  7. filling

  8. 1 pound baked potatoes -- peeled, mashed

  9. 1 cup fresh bread crumbs

  10. 1 pound leftover meat or sausage -- chopped or crumbled

  11. 1/2 cup grated parmigiano cheese

  12. 1/2 cup milk -- to

  13. 1 cup

  14. salt -- to taste

  15. freshly-ground black pepper -- to taste

  16. 1 pinch cinnamon

  17. sauce

  18. 6 tablespoons butter

  19. 6 tablespoons veal stock

Instructions Jump to Ingredients ↑

  1. To make pasta: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and oil. Using a fork, beat together the eggs and the oil and begin to incorporate the flour starting with the inner rim of the well.

  2. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.

  3. Start kneading the dough with both hands, using the palm of your hands. Once you have a cohesive mass, remove the dough from the board and scape up any leftover crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes remembering to dust your board when necessary. Wrap the dough in pastic and allow to rest for 30 minutes at room temperature. Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.

  4. For the filling: In a mixing bowl, place the potatoes, bread crumbs, meat and cheese and mix with a fork. Add milk, little by little, until mass comes together and season with salt, pepper and a pinch of cinnamon.

  5. Bring 6 quarts of water to a boil and add 2 tablespoons salt.

  6. Roll dough to thinnest setting on pasta machine and cut sheet horizontally. Cut each strip into 4-inch strips to yield 4-inch long by 3-inch wide rectangles. Place 1 tablespoon stuffing in center of each piece and fold in half lengthwise. Press edges to seal and pull slightly forward on edges to create crescent shape. Place in boiling water and cook until "al dente".

  7. Meanwhile, melt the butter and veal stock. Toss to coat with grated cheese and serve.

  8. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5740)


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