| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
|
|
=== pasta === |
| 4 |
|
Eggs; extra large |
| 3 1/2 |
c |
Unbleached all-purpose flour; plus |
| 1/2 |
c |
Unbleached all-purpose flour; for dusting |
| 1/2 |
ts |
Olive oil |
|
|
=== filling === |
| 1 |
lb |
Baked potatoes; peeled, mashed |
| 1 |
c |
Fresh bread crumbs |
| 1 |
lb |
Leftover meat or sausage; chopped or crumbled |
| 1/2 |
c |
Grated parmigiano cheese |
| 1/2 |
c |
Milk; to 1 cup |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
pn |
Cinnamon |
|
|
=== sauce === |
| 6 |
tb |
Butter |
| 6 |
tb |
Veal stock |
INSTRUCTIONS
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.
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.
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.
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.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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".
Meanwhile, melt the butter and veal stock. Toss to coat with grated
cheese and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5740)
Per serving: 392 Calories (kcal); 24g Total Fat; (54% calories from
fat); 10g Protein; 35g Carbohydrate; 238mg Cholesterol; 424mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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