A is for annoy. Welcome to the first episode of my new series, Pasta ABCs, where I’m cooking my way through the alphabet of pasta shapes from A all the way through to Z. Every letter is a different pasta, and I’ll show you how it’s made, what it’s filled with, and the best sauces to pair it with. We’re kicking things off with annulotti delin. Plinn means pinch in pure monty’s dialect because you literally pinch the pasta closed with your fingers. That was a lot of P words. The dough for this pasta is a combination of whole eggs and double zero flour rolled out into thin golden sheets. Traditionally, ano latte is stuffed with roasted meats like pork ve and even rabbit. But strangely, I didn’t have any rabbit on hand today. So, I improvised with potato, mint, and pecarina. A little southern meets northern Italy combination. Once you add the filling, now comes the most satisfying part. Fold, pinch, cut, repeat. Once you get a hang of this process, it almost becomes meditative. Get into a rhythm and suddenly your count is full of tiny pockets of heaven. Fresh anulotti only take a couple of minutes to cook. You know they’re ready when they float to the surface. Traditionally, you’ll see annulotti served with a rich meat ragu, a silky roast dripping sauce, or simply butter and sage. Each one hugging the pasta differently.
1 Comment
Omg it looks so good 😫♥️