L’ho fatta il giorno prima Pasqua. Ho metto la pasta frolla e il misto di ricotta e zucchero nel congelatore per 30 minuti. L’ho infornata per circa 1 ore e 15 minuti a 350F.
- Only had ~500g meat (mix of pork and beef) - spinach dough was dry, needed to add water during kneading. next time try using two full eggs and one yolk - rolled dough to thinnest setting, was good but could probably do second thinnest - don’t add butter on top next time. It was really greasy - there was a lot of pasta leftover but all other ingredients were used up and could only fit on a 9x9 instead of a 9x13. Could double ingredients to fit larger and also make pasta thicker.
Recipes
Journal
Shopping
