@chefitalianochannel: ⬇️ How to make a beautiful long raviolone. 📕 Recipe: Golden pasta dough: • 200g (7 oz) 00 flour • 175g (6.17 oz) egg yolks • 1 tsp salt Black dough: • 100g (3.5 oz) 00 flour • 90g (3.17 oz) egg yolks • 1 teaspoon activated charcoal powder • 1/2 teaspoon salt White dough: • 100g (3.5 oz) 00 flour • 43g (1.5 oz) water Filling: • 200g (7 oz) roasted butternut squash • Grated Parmesan cheese to taste • 1 tbsp creamy ricotta • Salt, pepper, and a pinch of nutmeg to taste Instructions: 1. Make the doughs and let them rest, wrapped in plastic wrap, for 30 minutes. 2. Roll out the black dough to 1 mm (0.04 inch) thick and the white dough to 1.5 mm (0.05 inch) thick, cut into rectangles and place on top of each other. 3. Roll out the golden pasta dough to 5 mm (0.2 inch) thick. Cut the doughs into strips and assemble the pattern. 4. Gently flatten the strips with a rolling pin and roll out to 1.5 mm (0.05 inch) thick. 5. Make your favorite stuffed pasta shape. 🔔 Secret tip: speed in execution is really important, if the pasta sheet dries out before you roll it out, it will lose cohesion and break.

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Tuesday 08 July 2025 16:07:54 GMT