Fresh laminated egg pasta with cheese filling
Cheese anolini – ingredients:
Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.
Filling 50%: cheese 52% (Fontal, Emmental, mozzarella, gorgonzola, milk, salt, rennet), ricotta (whey,cream,milk, salt), potato flakes (dehydrated potatoes (99%), spices), egg, salt, natural seasoning, pepper.
Cooking time: 2-3 minutes
Cheese anolini recipe
1 kg of flour
For the filling:
1/2 kg of cheese grated Parmesan cheese
70 grams of breadcrumbs
meat broth perfectly degreased
To make the filling, mix bread crumbs, scalded with boiling broth, grated cheese, eggs, salt and nutmeg.
Then pull the dough with flour, eggs and a bit ‘of salt. Have the filling, to balls, on strips of dough, and close so that the filling remains inside.
Poi con lo stampo frastagliato, cioè quello fatto apposta per gli anolini, li tagliamo separandoli dalla pasta in eccesso.
Other products from Pastificio Fontana
Traditional recipes made with the most innovative systems of production and storage of the product.
In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.