Can you give me some pointers on how to properly seal caramelle? I tried making them feel weeks ago, but they all came undone while cooking. The issue I’m having is, unlike other filled pasta such as tortellini, there’s no way to squeeze seal the seam. At least all the instructions I saw online you just roll and tuck the ends underneath, and this leaves the seam unsealed.
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Pretty little pieces of pasta candy!
Looks amazing!
Can you give me some pointers on how to properly seal caramelle? I tried making them feel weeks ago, but they all came undone while cooking. The issue I’m having is, unlike other filled pasta such as tortellini, there’s no way to squeeze seal the seam. At least all the instructions I saw online you just roll and tuck the ends underneath, and this leaves the seam unsealed.