Ricetta in Italiano
Fatto in casa | Caramelle ripiene su una salsa di pomodoro e pesto
Rezept in Deutsch
Hausgemacht | Gefüllte Pasta-Bonbons an Tomaten-Pesto-Soße
Did you ever think to make your own pasta at home? Nothing is better than homemade pasta!
But this time, I wanted to try to fill the pasta. I was inspired again by my favourite cooking show on Italian television.
There is every week a so-called “Sfoglina”. So are called the women who work the pasta dough according to ancient Emilian tradition with a very special long rolling pin.
It is really an art in itself that fascinates me somehow.
Talking with my Mamma on the phone about this fascination, she told me that her Mother, my Nonna, mastered this art! Wow! Then I have it in my blood, I thought!
I tell you, that it is truly an art, with just a rolling pin to roll out this dough so thin to be able to fill it. A real work that makes you sweat! People go for it to the gym to train to get fit. I tell you, make your pasta dough yourself and you get fit! Or you use a pasta machine!! Yeah, in Italy they call this great machine “Nonna Papera”, which means “Grandma Duck”! I don’t know why and I couldn’t find some explanations on the web!
But really, I find this art simply fascinating and therefore I’ve had the desire to try it once. And this is what happened last Sunday!
I opted for a cream cheese filling which is really quite simple, but in combination with the pasta and the sauce, it turns out really delicious.
The first thing to do is to prepare the pasta dough with this simple traditional recipe.
Put the flour in a large bowl. Place in the centre 4 eggs and a little oil. Additionally, cut 6 basil leaves and incorporate them into the dough. Gently mix everything well. Remove dough from bowl and knead on a floured surface for about 10 minutes! Then let it rest in foil for 30 minutes in the refrigerator.
The dough should be now rolled out as thin as possible! If you use a rolling pin it’s really a hard work, not if you use a pasta machine!
After that, cut out uniform medium squares out of the dough.
Spread with a teaspoon the cream cheese filling over the squares.
After doing this close the dough squares diagonally
and wrap them like candies!
Just take care to use some foil in between the layers of candies so that they don’t stick together!
Put them in boiling salted water and cook according to the directions in the recipe!
And here is the recipe!
Homemade | Pasta candies stuffed in tomato basil sauce
- 400 g flour
- 4 eggs
- 1 tablespoon oil
- 20 leaves of Basil
- 1 small tin chopped tomatoes
- 2 cloves of garlic
- 3 tablespoons olive oil
- Salt, Pepper
- 250 g cream cheese (Quark)
- 5 tablespoons grated Parmesan
- The first thing to do is to prepare the pasta dough with this simple traditional recipe.
- Put the flour in a large bowl. Place in the centre 4 eggs and a little oil. Additionally, cut 6 basil leaves and incorporate them into the dough. Gently mix everything well. Remove dough from bowl and knead on a floured surface for about 10 minutes! Then let it rest in foil for 30 minutes in the refrigerator.
- After the dough has rested and was rolled out as thin as possible, cut with a dough cutter uniform medium squares.
- In a bowl, mix the cream cheese with the Parmesan, add a little salt and pepper.
- Use a teaspoon to distribute the cream cheese on the dough.
- Now close the dough squares diagonally and wrap them like candies. Meanwhile, you can bring a large pot with water and salt to a boil.
- Place the pasta candies on a floured sheet.
- When the water boils, throw in the pasta and let cook. This takes about 5 to 10 minutes. When the pasta comes up on the surface, still leave a few minutes.
- While the pasta is cooking, you can prepare the sauce in a large pan. Heat some oil and fry the diced garlic lightly, add the tomatoes, season with salt and pepper and stir well. In a separate small bowl cut, 14 basil leaves very small and mix with olive oil.
- Drain the pasta and add directly to the sauce in the pan. Stir well and add the basil pesto and stir well again.
Recipe from: http://www.emmiscookinside.blog
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