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Scarfiuni

Pasta ripiena

Appears in
Encyclopedia of Pasta

By Oretta Zanini de Vita

Published 2009

  • About

Ingredients Durum-wheat flour, water, some eggs, and salt. For the filling, ricotta and pecorino.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with water, eggs, and a pinch of salt. The dough is left to rest, then rolled out into a thin sheet, and an inverted water glass is used to cut out small disks. A spoonful of filling is placed in the center of each disk, the disk is folded into a half-moon, and the edges are sealed carefully. The half-moons are boiled in plenty of salted water.

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