Servings: 5
Calories: 421kcal
Equipment
- Pasta roller and cutter (if not using a rolling pin and knife)
- Kitchenaid pasta roller and cutter attachment (optional, instead of manual cutter or rolling pin)
- Air tight container for resting
- Pastry/pasta cutting wheel
Ingredients
Dough
- 200 g 00 flour
- 100 g durum wheat semolina flour
- 3 eggs
- 1 tbsp extra virgin olive oil
- 45 ml water
Filling
- 200 g ricotta cheese
- 35 g grana padano cheese
- 35 g romano cheese
- 30 g gorgonzola cheese
- 1 egg
- pepper to season
- few sprigs parsley chopped
Instructions
- Mix the flours and salt together, and form into a well on a large chopping board or benchtop.
- Add the wet ingredients into the centre of the well, and use a fork to gently draw in and mix the dry ingredients.
- Once dough is holding together, knead vigorously for 10 minutes. Use a downwards and forwards motion to roll the dough over itself. Note that after a couple of minutes of kneading, the dough should not be sticking to the benchtop or your hands. If it is, add flour at a rate of no more than 1 tbsp at a time.
- Place into an airtight container or bag, and leave to rest away from direct sunlight or heat for 30 minutes.
- While the dough rests, use a fork to mix together the filling ingredients, until creamy.
- Divide the dough into four pieces, and store those not being worked on back in an airtight container. Roll it out into sheets using either a pasta machine or rolling pin. If using a machine, make sure that you pass it through on the thickest setting a few times (folding over itself in between passes) before stepping up to your desired setting. For this pasta, we recommend a setting of 6 on the manual machine.
- Using a straight-edged pasta cutting wheel or square cookie cutter, cut the dough into squares of approximately 60mm.
- To fill, use either a piping bag with medium round tip, or teaspoon. Add a small grape sized amount of filling into the centre of every square.
- Lightly spritz a mist of water across the pasta. Bring the corners together in the centre, above the filling, and then seal the edges together where they meet. Transfer them to baking paper lined trays.
- Transfer to baking paper lined trays and chill uncovered in the refrigerator overnight. These are best served within a day of making them; you can freeze them, but may find that the cheese mixture becomes a little granular.
- To cook, bring a large pot of water to the boil, add a pinch of salt, and cook until no white is left in the dough when the pasta is cut. If you’re looking for the perfect dish to serve this with, try out our pressure cooker bone broth recipe!
Nutrition
Calories: 421kcal | Carbohydrates: 47.8g | Protein: 21g | Fat: 15.5g | Saturated Fat: 7.9g | Cholesterol: 163mg | Sodium: 358mg | Potassium: 178mg | Fiber: 2.1g | Sugar: 0.5g | Calcium: 303mg | Iron: 4mg
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