Green Pansotti

Equipment Needed

• Pasta Roller

• Double Sided Pasta Cutter

• Meat Grinder

• Bowl for mixing

INGREDIENTS LIST

For The Pasta

• 150g “00” flour

• 125g egg yolks

• 10g spinach powder

• 1 cup sausage filling

For The Filling

• 2 Links Sweet Italian Sausage

• 1 Egg

• 1 Tablespoon Parsley, Finely chopped

• Salt and Pepper to taste

Start by removing the casings of the sausage links. Pass through a meat grinder with the medium dye and transfer to a mixing bowl. In a separate bowl, whisk the egg until fully combined, then add in the egg, parsley and adjust the seasoning if needed. Reserve in a piping bag until ready for use.

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 and spinach powder, then combine 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 double sided fluted pasta cutter, cut 1.75 inch strips with the smooth sided cutter, then cut the strips again with the fluted cutter spaced 2 inches apart to make rectangles. Pipe about 1/2 tsp into the center of the pasta and fold and seal. Fold the top lip of the pasta towards the filling, and bring the two edges of the pasta together. Seal tightly and reserve with semolina flour until ready to cook.