Mushroom Stuffed Pansotti

Mushroom Stuffed Pansotti

Equipment Needed

• Pasta Roller

• Bicicleta

• La Gondola Gluted Pasta Cutter

INGREDIENTS LIST

For The Pasta

• 150 grams “00” Flour

• 125 grams Egg Yolks

For The Pansotti

• 1 recipe Egg Dough

• 1 recipe Mushroom Filling

Method

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 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 Bicicleta, evenly cut the pasta into 1.5 inch strips, then using the La Gondola Fluted Pasta Cutter, cut into 1.75 inch rectangles for a ridged edge. Pipe in 1 teaspoon of the Mushroom Filling into each rectangle. Fold the pasta onto itself, seal in the mushroom filling, and tightly crease. bring the two ends together and pinch closed. Allow to dry on a bed of coarse semolina flour, or alternatively freeze for a later use.