Fresh pasta home-made crioli

See the recipe by Lucia Di Tommaso

Blog: Pasticci & Pasticcini di Lucy

Molino Soncini Cesare Pasta Line Granito flour 500g

Ingredients for the filling/topping


Pour your flour out on a work surface, place the eggs in the centre and start to work together. Work it until you have a smooth and homogenous dough, but it should not be too soft since otherwise there is the risk that it will break when you cut it.
Form into small balls to pass through your dough-maker, at setting n1. Then use your dough-cutter to form into the crioli shape.
Serve with any topping you like - I added a meat ragu topped with goat cheese.


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