- 4 extra large eggs
- 3 1/2 cups unbleached all purpose flour, plus 1/2 cup for dusting your work surface
- 1/2 teaspoon olive oil
- 1 pound baked potatoes, peeled and mashed
- 1 cup fresh bread crumbs
- 1 pound leftover meat or sausage, chopped or crumbled
- 1/2 cup grated Parmigiano
- 1/2 to 1 cup milk
- Salt and pepper
- Pinch of cinnamon
- 6 tablespoons butter
- 6 tablespoons veal stock
How to make the Casonsei:
To make pasta: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and oil. Using a fork, beat together the eggs and the oil and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palm of your hands. Once you have a cohesive mass, remove the dough from the board and scape up any leftover crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes remembering to dust your board when necessary. Wrap the dough in pastic and allow to rest for 30 minutes at room temperature. Roll to thinnest setting on pasta machine.
Note: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.
For the filling: In a mixing bowl, place the potatoes, bread crumbs, meat and cheese and mix with a fork. Add milk, little by little, until mass comes together and season with salt, pepper and a pinch of cinnamon.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Roll out the pasta and cut sheet horizontally. Cut each strip into 4-inch strips to yield 4-inch long by 3-inch wide rectangles. Place 1 tablespoon stuffing in center of each piece and fold in half lengthwise. Press edges to seal and pull slightly forward on edges to create crescent shape.
Place in boiling water and cook until “al dente”.
Meanwhile, melt the butter and veal stock. Toss to coat with grated cheese and serve.
Regional recipe fom Lombardy.