This is my second time making filled pasta. After making some mistakes the first time, this one was absolutely perfect. Except for the Parmigianino and jamón ibérico, everything comes from my garden or my gatherings. I used whole eggs to make the dough, and roasted butternut squash, cottage chesse, black pepper, Parmigianino and msg to make the filling. Then I briefly cooked the pasta to stay very much al dente, and tossed it in a pan with butter browned Boletus Edulis and jamón ibérico. Added a touch of Parmigianino to finish it off.The texture and flavor of the dish was just beyond anything I’ve recently made.
by Noeluxo