DIFF: Medium -- PREP: 1 hour -- COOK: 20 mins Serves: 4
Ingredients:
200 gr Plain flour
2 Eggs
10 gr Water
20 gr Extra virgin olive oil
4 gr Salt
1 Carrot
1 Onion
100 gr Chicken
100 gr Beef
100 gr Parmesan Cheese
2 tbsp Extra virgin olive oil
Method:
1
Sift the flour into a large bowl, and make a well. In a separate bowl put the eggs and whisk with water
2
Put the eggs, oil and salt in the middle of the flour. With a fork start to slowly incorporate the flour in the mixture
3
Once the dough starts to form, turn it out on to a lightly floured surface and kneed for 10 more minutes until smooth and elastic
4
Wait for 20 minutes for the flour to fully absorb the liquids
5
Divide into 4 balls. Roll each ball with a rolling pin into 1mm thick sheets
6
For the filling: slice the carrots and onions. Cut the chicken and beef into cubes of about 1 cm. Heat a pan with olive oil
7
Add the carrots and onion and cook for 5 minutes. Add the meat and cook for 15 minutes until is well cooked
8
Leave the mixture to cool down and blend the mixture with the Parmesan cheese. At this point you should get a soft sticky filling
9
Take a sheet of pasta, fold into two to mark the middle. Then make several lines of meat balls (of about 1cm) along one half of the pasta
10
Fold the half of the pasta without the filling onto the other half. Make pressure with fingers to seal the filling. Use a roller cutter to cut into squares of about 2cm
(1)