Angel Wings

Written By Stephen Coello

Equipment Needed

  • Pasta Roller

  • Fluted Pasta Cutter

INGREDIENTS LIST

For The Pasta

  • 150g “00” flour

  • 125g egg yolks

METHOD

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour and add in the eggs. Stir in the eggs andcombine well. Knead for 8-10 minutes, or until dough is well hydrated and the egg mixture is evenly distributed. Sheet on 7 (each pasta machine has different settings, mine going from 0-9). Using the fluted pasta cutter, cut 1.75 inch sqauares then begin by folding the top and bottom edges together. Crease the middle of the folded edge, then bring the sides in together towards the center and lightly press to seal. Reserve with semolina flour.

Stephen Coello
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