#pasta #homemade #incucinaconpaolina
Hi friends, how are you? Today I propose you a first course that will make a great impression on the holiday table! I used the method of the so-called "spoja gross" from Romagna, that is, a lightly padded pastry with a ricotta filling. If you don't want to make the round dough rolled out with a rolling pin, you can also roll out the dough with the machine and form rectangles to fill in the same way.
The seasoning with prawns and leek and saffron sauce is simply delicious, I recommend you try it! But obviously you can choose to season them as you prefer. Let me know if this first course I thought up for the Christmas menu is to your taste!
💬I await your comments and if you liked the recipe, share it with your friends, in this way you will help me grow the channel and therefore always offer you new recipes!
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Ingredients & advice
🥣 doses to make approximately 800 g of stuffed pasta
280 g of 0 flour
120 g of re-milled semolina
4 teaspoons of extra virgin olive oil
4 eggs
ricotta 250 g
Lemon peel
pepper
nutmeg
🍤 doses to season 600 g of filled pasta
900 g of prawns
0.2 g of saffron dissolved in 40 g of hot milk
butter 20 g
leek 120 g
rum 60 g
extra virgin olive oil
salt
pomegranate seeds
fresh parsley
📝Info and advice
🙌🏻For the dough I used a mix of 0 flour (make sure not all-purpose flour!) and re-milled semolina, but you can also use 00 flour and semolina or just 00 flour.
I advise you to add the flour little by little to the eggs because this way you will be able to better adjust the consistency of the dough. It may take a little less if your eggs are a little small or a little more if they are larger
⚪If you don't want to roll out the round dough you can also form rectangles using the pasta machine
🥃You can replace rum with white wine
When you add the blended mixture, as I also wrote in the video, add a little water to dilute it
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6 сен 2024
