Potato Stuffed Farfalle

Equipment Needed

• Ricer

• Pasta Sheeter

• Fluted Pasta Cutter

• Cake Tester

INGREDIENTS LIST

For The Pasta

• 150g “00” Flour

• 125g Egg Yolks

• 10g Spinach Powder

For The Filling

• 2 Potatoes, Peeled

• 2 Tbsn Butter

• Salt to taste

METHOD

For The Filling

Peel the potatoes and cube. Boil in salted water until tender. Drain the water and while hot, use a ricer to mash the potatoes. Gently combine the potatoes with the butter and adjust seasoning if needed.

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour with the spinach powder 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) Lay a sheet of pasta and pipe the potato filling into 1.5 inch lines spread about 2 inches apart from the next. Lay a sheet of pasta on top and seal in the potato filling by hand. Using the fluted pasta cutter, trim rectangles around the potato filling leaving about 3/4 inch on each side. Using a cake tester, gently pierce the pasta and press the pasta tightly against the filling to remove all excess air. Using your index finger, push down in the center of the rectangle and using your middle finger and thumb, bring the center edges of the pasta in towards your pointer finger, press and seal.