Jak napełniać i kształtować makaron Agnolotti

Jak zrobić nadziewane agnolotti.

W jaki sposób to make stuffed agnolotti.

Robić a batch of standard egg pasta. Instead of kneading it extensively, fold it and run it through a pasta maker on one of the thicker settings.

Zagięcie the pasta sheet over on itself and run it through the pasta maker again.

Powtarzać 8 to 10 times, or until the pasta is very smooth and elastic.

Wrap the pasta in plastic and let it rest at room temperature for about half an hour.

Rozwijać the pasta and run it through the pasta maker again on one of the thinnest settings.

Tak jak the sheet of pasta comes off the pasta maker, lay it on a floured board and cut it into rectangular sheets about 12 inches long.

Sprinkle flour lightly on each sheet after you cut it, and continue stacking sheets on top of each other.

Położyć the potato-mascarpone filling in a large pastry bag fitted with a wide tip (it should be at least 1/2-inch across). Pipe a straight line of filling lengthwise on the pasta sheet, leaving enough pasta at the top to fold over the filling.

Fold the pasta top over the filling.

naciśnij firmly to seal. You can moisten the tip of your finger and run it along the seam if it doesn't want to stick together.

Use a wheeled pasta cutter or a sharp knife to cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact.

Use the tips of your fingers to pinch the tube of pasta into equally-sized sections, creating a seal between pockets of filling.

Posługiwać się the wheeled pasta cutter or a sharp knife to separate the sections. Quickly cut through each, leaning the tube of pasta in the direction you're cutting.

ty should be left with small, individual pockets of filled pasta.

Miejsce the finished agnolotti in a tray of coarse cornmeal.

Repeat until all of the pasta sheets and filling have been used.

W this point the pasta can be refrigerated, covered, overnight, or frozen. To freeze, freeze until solid on a large baking tray, then transfer to containers or freezer bags.

To cook fresh or frozen agnolotti, cook in salted boiling water for 4 minutes or until tender. Serve with a drizzle of olive oil or melted butter and a sprinkle of herbs.

Teraz, gdy nauczyłeś się robić domowe makarony, nadszedł czas, aby podnieść stawkę! Jak chcesz zrobić delikatne poduszki wielkości makaronu, pulchne z kremowym nadzieniem? Tak? Brzmi nieźle, prawda? To łatwiejsze i szybsze, niż możesz sobie wyobrazić. Spójrz na tę metodę – zademonstrowaną przez profesjonalistę: Bill Briwa, instruktor w kampusie Culinary Institute of America’s Greystone.

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