Tortollini Pasta
Tortollina Pasta with tomato sauce:
Ingredients:
Half a kilo Tortollina dough stuffed with meat and onions
A quarter of a kilo of fresh tomatoes
1 tablespoon tomato sauce Kbouaph
2 garlic cloves
100 g mozzarella cheese or Arjana
Thyme Green
Pinch of salt
Pepper seasoning
Method:
Boiled paste Altortollina Qasra for a period of 5 minutes after Lively water and put them a pinch of salt and oil, and reduce the heat and put the lid on and Nhrkha between the period when the period ends Nsfiha of water and leave it a little bit. Then Nsnh sauce Bzda a little olive oil in a frying pan and then put it garlic for a short period without changes color and then add him tomato Almtah soft for a period of 5 minutes, then spoon tomato sauce with thyme green and very little water and then leave them with a lid for a period of 5 minutes on low heat then add a little spice to it pepper to taste it and finally taste with salt.
And then put the pasta in a bowl and add the sauce over it and grated cheese, healthier and here.
Altortollina can make dough and filled with many things to taste like Sbabouk, mushrooms, chicken and cheese, to taste all his Asalsalp and almost the same way and can be made by hand or purchased from the market is ready.
How to make the dough:
Paste Altortulini & Italian ravioli: 8 people
Components and Ingredients:
400 g white flour
4 large eggs full
How to make the dough:
Keep flour in the middle of the bowl-shaped volcano, then add the egg in the middle and start collecting eggs closest to the flour by a fork until we get rid of the eggs inside the whole wheat flour and then begin kneading by hand about 10 minutes to reach a soft, sticky dough a little bit. Then let the dough rest with covered Bnailon for about half an hour and then begin after the lightning with the help of flour so the dough does not stick thin to be insufficient and when we get to our request to begin cutting the dough about 8-10 cm and when we collect on each be about 4-5 cm at most by image you can take advantage of them and must fat parties to stick with eggs and then we cut by toothed sector in order to get an aesthetic piece and Ngleha in hot water for a period of no more than 3-4 minutes is enough to maturity because they are fresh.
Ravioli filling:
Can be stuffed with spinach and cheese or grated carrots with a smooth and soft onions and garlic chopped fine meat or chicken with red pepper finely section and green onions.
NOTE: You must be padded materials, precooked and ready before you put it in the dough after drying
Can be coded Bslq amount of Sbbnkh and Khvgaha with impurities including water and then filter and use a little of it for coloring and taste.