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Ingredientes
- 4 x Large eggs, extra large
- 3 1/2 c. Unbleached all-purpose flour plus
- 1/2 c. Unbleached all-purpose flour for dusting
- 1/2 tsp Extra virgin olive oil
- 1 lb Baked potatoes peeled, mashed
- 1 c. Fresh bread crumbs
- 1 lb Leftover meat or possibly sausage minced or possibly crumbled
- 1/2 c. Grated Parmigiano cheese
- 1/2 c. Lowfat milk to 1 c. Salt to taste Freshly-grnd black pepper to taste
- 1 pch Cinnamon
- 6 Tbsp. Butter
- 6 Tbsp. Veal stock
Direcciones
- 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 in the Large eggs and oil. Using a fork, beat together the Large 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. Don't worry which 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 min. The dough should be elastic and a little sticky. Continue to knead for another 3 min remembering to dust your board when necessary. Wrap the dough in pastic and allow to rest for 30 min at room temperature. Don't skip the kneading or possibly 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 in lowfat milk, little by little, till mass comes together and season with salt, pepper and a healthy pinch of cinnamon.
- Bring 6 qts of water to a boil and add in 2 Tbsp. 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 Tbsp. stuffing in center of each piece and mix in half lengthwise. Press edges to seal and pull slightly forward on edges to create crescent shape. Place in boiling water and cook till "al dente".
- Meanwhile, heat the butter and veal stock. Toss to coat with grated cheese and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 1029 | |
| Calories from Fat 228 | 22% |
| Total Fat 25.85g | 32% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 502mg | 21% |
| Potassium 966mg | 28% |
| Total Carbs 169.11g | 45% |
| Dietary Fiber 13.6g | 45% |
| Sugars 5.58g | 4% |
| Protein 29.05g | 46% |
