Uszka (and other hand-made pasta in the ravioli family)

Uszka (and other hand-made pasta in the ravioli family)
(no filling recipes included)

I have made tagliatelle, but I usually make uszka (small ravioli with a particular shape which is hard to describe) or pierogi (larger pasty- shaped ravioli).

The recipe is easy - 1 cup of flour (00 durum flour is best, but bread flour will work), a small egg, about 1/4 cup of water and a pinch of salt. Mix the ingredients to make a firm dough, then knead it for 10 minutes or so. You can feel the texture change when it is 'right'. I've never made the dough in a processor, but I'm sure that would work too.

On a floured board, roll out perhaps a third of the dough (depends on the size of the board) and roll it out so thin you can read a paper through it :). Seriously, this stuff expands like mad when you cook it, so you want it very, very thin.

Now make into the shapes you want. For uszka, I cut into 2" squares, drop a little filling in the centre, dampen 2 edges, fold over into a triangle and seal well. Then join the two long points to make a 'tiara' shape. Much easier is just to leave it as triangles, or cut into 2-3" rounds, fold those in half over the filling and seal.

Drop into boiling salted water and cook till they are how you like them.

Jenny, CoSS in England


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