11

share on

Roll of stuffed egg pasta

ingredients

servings

10

Durum wheat flour

500 oz

Eggs

2 unit

Salt

to taste

Water

200 fl oz

Spinach

1 oz

Ricotta cheese

400 oz

Pork sausage

200 oz

Tomato pulp

400 oz

Grated cheese

80 oz

Extra virgin olive oil

to taste

White sugar

to taste

Basil

1 leaf

Butter

20 oz

Black pepper

to taste

Nutmeg

to taste

Garlic

2 wedges

Semiskimmed milk

400 fl oz

Butter

30 oz

Type 00 wheat flour

30 oz

first courses from Italy - Sicilia

Roll of stuffed egg pasta

Roll of stuffed egg pasta

with meat with gluten with eggs with lactose high in iron high in calcium source of C vitamins high in potassium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Roll of stuffed egg pasta

A real delicacy. Egg pasta kneaded and filled.

Roll of stuffed egg pasta step 1

step 1

Spinach: Eliminate only the final part and rinse them Put them in a pan, with a trickle of water leaving them to wither

Roll of stuffed egg pasta step 2

step 2

Brown them with a garlic clove A knob of butter (about 20 g)

Roll of stuffed egg pasta step 3

step 3

Season with a pinch of salt. A pinch of black pepper and nutmeg

Roll of stuffed egg pasta step 4

step 4

Mix the cheese (about 30 g). Cook for another 2 minutes and remove from the heat, to cool.

Roll of stuffed egg pasta step 5

step 5

For the tomato: Prepare it with the ingredients already inserted (1 clove of garlic, a pinch of salt, 1/2 teaspoon of sugar, 1 basil leaf, 1 tablespoon of extra virgin olive oil)

Roll of stuffed egg pasta step 6

step 6

Pasta: Warm the water Place the flour in a bowl on a work surface

Roll of stuffed egg pasta step 7

step 7

Put the eggs in the center with a pinch of salt. Allow the eggs to absorb the flour

Roll of stuffed egg pasta step 8

step 8

Manually add the water, and get a smooth and homogeneous mixture Cover it with a cloth and let it rest for about 20 minutes

Roll of stuffed egg pasta step 9

step 9

In bowl Combine: Spinach, Sausage, Ricotta Add a little oil and mix

Roll of stuffed egg pasta step 10

step 10

Preparation of the roll: Flour the pastry board Place the dough on it, and stir it out flourishing it gradually

Roll of stuffed egg pasta step 11

step 11

Obtaining a wide and thin sheet of about 2 mm. On the pastry, spread the mixture. Sprinkle a little oil and 30 g. of grated cheese

Roll of stuffed egg pasta step 12

step 12

Roll the dough on itself The roll obtained, divide it into two

Roll of stuffed egg pasta step 13

step 13

The two rolls obtained, roll them in turn into sheets of parchment paper or teacups. Finished to roll them up, close them with caramel

Roll of stuffed egg pasta step 14

step 14

Cooking in the pot:

Roll of stuffed egg pasta step 15

step 15

The two rolls, put them in the pot, cover them with water. From the first boil cook for 12 minutes. Drain them and let them cool.

Roll of stuffed egg pasta step 16

step 16

The bechamel:

Roll of stuffed egg pasta step 17

step 17

In a saucepan, put the milk to boil with A pinch of salt A mince of black pepper A ground nutmeg

Roll of stuffed egg pasta step 18

step 18

In another pan, Melt the butter (30 g.) Add the flour (30 g.) Boil the boiled milk stir vigorously for a few minutes

Roll of stuffed egg pasta step 19

step 19

Baking in oven: Preheat it to 180 °

Roll of stuffed egg pasta step 20

step 20

Cut the rolls into slices In a baking dish, on the base, spread 1/3 of béchamel Place on top, the slices of the rolls

Roll of stuffed egg pasta step 21

step 21

The remaining béchamel sauce, mix it with the tomato. Pour the sauce over the slices

Roll of stuffed egg pasta step 22

step 22

Complete, covering the sauce with 20 g. of grated cheese left to cook for 20 minutes

Roll of stuffed egg pasta step 23

step 23

At the table: Serve hot and serve

Roll of stuffed egg pasta step 24

step 24

All photos can be found on my blog. County Recipes

Loading pic