Preparation:
To prepare pasta: Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes.
To prepare filling: In a large mixing bowl, blend together ricotta, eggs and grated cheese with hands. Add chopped anchovies, parsley and nutmeg and mix roughly, about 1 minute.
To assemble: Form golf ball-sized pieces out of dough. On a floured work surface, roll out dough to 3 1/2-inch to 4-inch circles. Place a scant tablespoon of filling in center of each circle and fold to half moon, moistening between the edges with a little water. Heat 1/2 cup Pomade oil in a 12-inch to 14-inch sauté pan over medium heat and cook 3 or 4 at a time until golden-brown on both sides. Serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5667) |
