This food monstrosity isn’t one for the waistlines, but it fills a gap that is hard to match!
For the pasta: 300g OO pasta flour and 3 eggs.
For the fillings: Your choice but we recommend pesto (homemade for us – see recipes for how to), salami/chorizo, ricotta/cheese, white sauce, bolognese…
Make the pasta first as it needs at least 30 mins in the fridge to cool before being rolled. Make a well out of the OO flour, and crack the eggs into the middle. Get your fingers in and slowly start working the egg in a circle, incorporating the flour bit by bit.
WARNING: you will get to a stage where your fingers are covered in eggy flour and you think it’s a lost cause , keep faith! Keep adding the flour until you have a firm ball of dough which when you bend doesn’t crack, but slowly tears. You’ll know when you’re a the right stage due to your arm feeling like its about to fall off! Wrap in cling film and put in the fridge for at least 30 mins
When you are ready to roll out your pasta, take out the fridge to get to room temperature, it won’t roll properly if too cold. Cut your huge ball into 3-5 pieces, otherwise when you roll it out it will be far too long to manage.
Get your pasta machine out (if you don’t have one you can manage with a rolling pin). Set it on the highest setting and start working the dough through, lowering the setting and folding the dough over until you have a long strip. Feed it through slowly and catch on the back of your hand.
Normally you would wait until you can see newspaper through the dough but as this dish is a bit less refined than a ravioli, a bit thicker is probably better.
Just keep rolling rolling rolling
Time to assemble! Grease your bowl and cut the pasta into sheets so that they are just longer than you need to cover the sides of the bowl. Layer the bowl with pasta sheets to create the crust, leaving a fair amount of overhang to cover the base later.
Now for the fun bit – Start adding your choice of fillings, leaving a layer of pasta sheets inbetween and wiping with white sauce. We did something like salami, cheese, pesto, cheese, bolagnase, salami, cheese. Once you have finished, wrap over the ends on the pasta and brush to seal with white sauce.
Cover in foil and cook at 180 degrees for 30minutes before uncovering and cooking for a further 15.
- Flip it out onto a board, cut and enjoy.