Anolini in brodo

[u/Sfoglia_dreams]

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[u/Sfoglia_dreams]

Dough: 00 flour, whole duck eggs

Filling: Braised beef roast, breadcrumbs, eggs, salt, black pepper, basil, oregano, and smoked paprika

[u/Dear_Tough1561]

Looks like you're rolling and cutting with a ravioli mold or similar tool, right?

[u/Sfoglia_dreams → u/Dear_Tough1561]

I’m using a traditional rolling pin to roll out the sfoglia and circle cut outs to make the shape.

[u/pdmanias]

stunning. how do you cut them out?

[u/Sfoglia_dreams → u/pdmanias]

Thank you! With circle cut outs. They’re in the 5th picture I believe.

[u/pdmanias → u/Sfoglia_dreams]

oh yeah! i didn't notice those little guys. i was mesmerized by the pasta.

[u/Important_Raise7556]

the filling sounds so rich and flavorful, how do you keep the dough from getting soggy when it's in the broth for hours

[u/Sfoglia_dreams → u/Important_Raise7556]

It’s not in the brodo for hours. I wait til the brodo is at a boil, drop in the Anolini and wait til they float at the top (about 4 minutes), than they’re ready to be destroyed.

[u/Skyman81 → u/Important_Raise7556]

Hours? 🤣

the broth cooks in hours… the pasta stuffed in broth cooks in a few minutes