Dough |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 | cups | all-purpose flour | 5 | extra large | eggs | 1 | cup (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | mix flour and eggs in kitchen aid --- slowlyadd water slowly let mix for several minutesmake sure it''s not too sticky | | 2 | flour board and knead dough several timescut center and look for bubbles (should have bubbles means it was mixed enough) | | 3 | use chunks of dough and put through pasta maker starting at 2 then keeping dough lightly floured....3,4,5 5 should be thin enough. |
Filling |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 48 | ounces | ricotta cheese | 3 | large | eggs | 3 | sprigs | parsley, chopped | 1 | tablespoon | salt, to taste | 2 | teaspoons | pepper, to taste | 1 | cup, diced | Sausages and processed meats |
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Steps
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Sequence
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Step
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| | 1 | mix all ingredients with spoon - mix well | | 2 | spoon into rolled dough | | 3 | fold doughs over and press at long edge | | 4 | press down between the filling to seal | | 5 | use pastry cutter and cut between the filling cut away from youtry to center it on the sealed fold | | 6 | reseal the seams firmly with your fingers | | 7 | place on floured wax paper and place in freezer until firm | | 8 | place them in bag and return to freezer until use |
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