Cost per serving $1.55 view details
- for pasta:
- 10 Â½ ozs flour
- 3 eggs
- for filling:
- 2 medium red potatoes
- Â¾ c parmesan
- 2 eggs
- 3 pinches of salt
- for sauce:
- 3 porcini mushrooms
- 2 italian sausage links
- 1 medium yellow onion
- 1 c white wine
- 2 tablespoons butter
- 1 clove of garlic
- 2 pinches of salt
- parmesan and parsley for garnish
Clean and boil 2 medium potatoes until the tip of a knife pierces the potato easily.
Peel the potatoes and mash them together with the salt, parmesan and egg for the pasta filling.
Pour flour on working surface and make a fountain with a hole in the middle of the flour.
Break the eggs into the middle of the fountain. Gently beat the eggs inside to absorb the flour.
When all the flour is mixed and you have a dough consistency, knead the dough by pressing and folding gently with your hands.
Now, work the dough with palm of your hands – holding with the left hand and pressing with the right, then fold the dough over and turn.
Roll the dough out with a rolling pin into a long rectangular shape, careful not to roll to wide for the pasta machine. If you do not have a pasta machine, continue to roll with the rolling pin until you reach the desired thickness. Don’t rush the process in the pasta machine – start on the thicker pasta setting and put the dough through the machine numerous times (changing the setting each pass), patiently reaching the desired thickness. Each time you will need to sprinkle flour on the pasta to keep it from sticking to the machine.
Cut the dough into rectangular pieces 2x5 inches.
Place the filling in the center of the rectangle pasta piece.
Brush the edges with egg white to seal the pasta.
Fold the pasta, pinching both ends to make the “candy” pasta shape. (see picture)
Add extra-virgin olive oil, garlic clove and chopped onion to a skillet.
Cook the onion for 2 or 3 minutes then start adding the sausage pieces to cook.
After 5 minutes, glaze with white wine
Add the chopped porcini mushrooms, 2 pinches of salt and cook until they are soft.
Boil the “candies” and when they float pour them into the skillet, adding one ladel of the boiling water and parmesan.
Hover over the heat with 2 tablespoons of butter for a minute until the parmesan melts and the boiling water evaporates.
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|Amount Per Serving||%DV|
|Serving Size 372g|
|Recipe makes 4 servings|
|Calories from Fat 213||30%|
|Total Fat 24.02g||30%|
|Saturated Fat 12.28g||49%|
|Trans Fat 0.0g|
|Total Carbs 79.48g||21%|
|Dietary Fiber 4.3g||14%|