What is Fagottini?

The meaning of "small volumes" or "small wallets", fagottini is a type of Italian pasta of ravioli. In roughly pyramid or cable shapes, Fagottini consists of squares of pasta, in which all four ends are composed to a single point. They are often full of meat, vegetables and cheeses.

Simple dough for Fagottini consists of flour, salt and eggs. The flour and salt are combined and the eggs are hand -slaughtered by hand into the flour. If the dough is too dry or decays, water can be added. The dough is then kneaded on a floured surface until smooth. Once smooth, it is earmarked and allows for about half an hour to rest. Pasta is rolled extremely thin, approximately 0.0625 inches (0.15 cm) or 1 / _{16. If you are using the pasta manufacturer, the dough will usually flow through the machine to reduce it to the desired thinness. It is then sliced ​​into small squares.}

For filling, almost any meat, cheeses or vegetables can be added. The most common JSou Italian cheeses like Romano. Mushrooms are also a popular addition to the filling and often add spices like thyme. Any vegetables or meat should be cut into small pieces. Some recipes indicate the use of a blender or a kitchen robot to ensure nice mixing.

Once the dough is cut into squares, a small teaspoon of filling is placed in the center of each square. Water or egg whites are brushed along the edges of squares to help stick the edges together. Then the ends are pressed together to form the top and the excess air is removed. The completed pasta resembles a simple handbag. The pasta is then cooked for a few minutes in salted water.

Pre-Made Fagottini can be found in the food of a restaurant in Europe, although it rarely occurs in other parts of the world. Depending on the ingredients of the pasta used may be brown, the greeneryné or orange. Sometimes a pre -made variety will not have a pointed top of the domestic variety. Instead, it will be more similar to small bags, with extended ends, wrapped around the filling.

You can also produce non -traditional Fagottini. In these cases, the pasta is rolled less thin and sliced ​​into rectangles that are full of meat, cheese and vegetables. The rectangles are folded through the filling and sealed in the same way as the traditional Fagottini. Then they are brushed with egg whites and roasted.