Rotolo di pasta ripieno

AT A GLANCE

  • Serves 6 people

Roll up! Roll up! Come see the show-stopping north Italian pasta dish that thinks it is a roulade.

  • 300 gm (2 cups) “00” flour
  • 3 eggs
01   Place flour in a bowl and make a well in the centre, crack eggs into well, then mix with a fork until a dough starts to form.
02   Turn dough onto a lightly floured surface and knead until smooth and elastic (3-5 minutes). Wrap in plastic wrap and set aside to rest (30 minutes-1 hour). Meanwhile, prepare chicory, spinach and ricotta filling.
03   Divide dough into three and, working with one piece at a time, feed and roll through the rollers of a pasta machine at the widest setting until dough is smooth and silky, then fold and roll, reducing settings notch by notch, until dough is 5mm thick. Place pasta sheet onto a floured surface and repeat with remaining dough, overlapping sheets slightly to form one large rectangle.
04   Scatter filling over pasta, leaving a 3cm space at the end.
05   Roll pasta away from you to form a log.
06   Wrap rotolo in a fine-weave tea towel and tie securely at intervals with kitchen string.
07   Cook rotolo in a very wide saucepan or fish kettle of simmering water over medium heat until cooked through (30 minutes).
08   Carefully remove from pan, unwrap, thickly slice and serve with marjoram and thyme brown butter.

Topics:

ITALIAN, MASTERCLASS, AUTUMN, MAIN, PASTA, EGGS

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

FEATURED IN

May 2010

May 2010

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