Search results
Results from the WOW.Com Content Network
Agnolotti (Italian: [aɲɲoˈlɔtti]; Piedmontese: agnolòt, Piedmontese: [aɲʊˈlɔt]) is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat [1] or vegetables.
Pavese agnolotti (sg.: Pavese agnolotto; Italian: agnolotti pavesi, Italian: [aɲɲoˈlɔtti paˈveːzi], sg.: agnolotto pavese; Lombard: agnolot or agnulot [1]) is a type of egg-based stuffed pasta of the Lombard cuisine served hot or warm, typical of the Oltrepò Pavese, an area of the province of Pavia, in the Lombardy region of Italy. [1]
Semicircular or square pockets; can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro). [139] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname. [18] agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt [140] Piedmont [139] Caccavelle
Although more involved than tossing a handful of dried pasta into a pot of boiling water, you don't need fancy equipment or hours of free time to make fresh pasta. Check out the slideshow above to ...
There's nothing quite like homemade pasta. Not only is it delicious, but it's
Run the dough through a pasta machine until thin, sprinkling with flour as needed. Once thinned out, cut the dough using the pasta machine and sprinkle pasta with more flour. Repeat with the three ...
in southern Sardinia, and generally in the Campidano area, there are other recipes for culurgiones: the ravioli is prepared with fresh durum wheat semolina pasta with a filling of fresh sheep or goat ricotta cheese, egg and saffron (and the addition in some cases of Sardinian pecorino cheese, nutmeg, chard or spinach).
Depending on the type of pasta you want to make, you may need a machine that can evenly flatten out the pasta dough so you can use a dough cutter to cut it into long pieces (like a pappardelle or ...