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Name: Casonei
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 Eggs; extra large; 6 tb Butter; 1/2 ts olive oil; 1/2 c Milk; to 1 cup; 1/2 c Unbleached all-purpose; 1/2 c Grated parmigiano cheese; Salt to taste; 1 pn Cinnamon; 1 lb Baked potatoes; peeled,; 6 tb Veal stock; 1 lb Leftover meat or sausage;; 3 1/2 c Unbleached all-purpose; 1 c Fresh bread crumbs; Black Pepper freshly ground

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INGREDIENTS

4 Eggs; extra large
6 tb Butter
1/2 ts olive oil
1/2 c Milk; to 1 cup
=== pasta ===
1/2 c Unbleached all-purpose
1/2 c Grated parmigiano cheese
Salt ; to taste
1 pn Cinnamon
1 lb Baked potatoes; peeled,
6 tb Veal stock
=== filling ===
1 lb Leftover meat or sausage;
3 1/2 c Unbleached all-purpose
1 c Fresh bread crumbs
Black Pepper ; freshly ground
=== sauce ===

Servings

INSTRUCTIONS

To make pasta: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and oil. Using a fork, beat together the eggs and the oil and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palm of your hands. Once you have a cohesive mass, remove the dough from the board and scape up any leftover crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes remembering to dust your board when necessary. Wrap the dough in pastic and allow to rest for 30 minutes at room temperature. Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta. For the filling: In a mixing bowl, place the potatoes, bread crumbs, meat and cheese and mix with a fork. Add milk, little by little, until mass comes together and season with salt, pepper and a pinch of cinnamon. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Roll dough to thinnest setting on pasta machine and cut sheet horizontally. Cut each strip into 4-inch strips to yield 4-inch long by 3-inch wide rectangles. Place 1 tablespoon stuffing in center of each piece and fold in half lengthwise. Press edges to seal and pull slightly forward on edges to create crescent shape. Place in boiling water and cook until "al dente". Meanwhile, melt the butter and veal stock. Toss to coat with grated cheese and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5740) Per serving: 392 Calories (kcal); 24g Total Fat; (54% calories from fat); 10g Protein; 35g Carbohydrate; 238mg Cholesterol; 424mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

NOTES

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Casonei

4 Eggs; extra large
6 tb Butter
1/2 ts olive oil
1/2 c Milk; to 1 cup
 === pasta ===
1/2 c Unbleached all-purpose
1/2 c Grated parmigiano cheese
 Salt to taste
1 pn Cinnamon
1 lb Baked potatoes; peeled,
6 tb Veal stock
 === filling ===
1 lb Leftover meat or sausage;
3 1/2 c Unbleached all-purpose
1 c Fresh bread crumbs
 Black Pepper freshly ground
 === sauce ===

To make pasta: Make a mound of the flour in the center of a large  wooden cutting board. Make a well in the middle of the flour and add  the eggs and oil. Using a fork, beat together the eggs and the oil  and begin to incorporate the flour starting with the inner rim of the  well.    As you expand the well, keep pushing the flour up to retain the well  shape. Do not worry that this initial phase looks messy. The dough  will come together when half of the flour is incorporated.    Start kneading the dough with both hands, using the palm of your  hands. Once you have a cohesive mass, remove the dough from the board  and scape up any leftover crusty bits. Lightly flour the board and  continue kneading for 3 more minutes. The dough should be elastic and  a little sticky. Continue to knead for another 3 minutes remembering  to dust your board when necessary. Wrap the dough in pastic and allow  to rest for 30 minutes at room temperature. Do not skip the kneading  or resting portion of this recipe. They are essential for a light  pasta.    For the filling: In a mixing bowl, place the potatoes, bread crumbs,  meat and cheese and mix with a fork. Add milk, little by little,  until mass comes together and season with salt, pepper and a pinch of  cinnamon.    Bring 6 quarts of water to a boil and add 2 tablespoons salt.    Roll dough to thinnest setting on pasta machine and cut sheet  horizontally. Cut each strip into 4-inch strips to yield 4-inch long  by 3-inch wide rectangles. Place 1 tablespoon stuffing in center of  each piece and fold in half lengthwise. Press edges to seal and pull  slightly forward on edges to create crescent shape. Place in boiling  water and cook until "al dente".    Meanwhile, melt the butter and veal stock. Toss to coat with grated  cheese and serve.    Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -  (Show # MB-5740)    Per serving: 392 Calories (kcal); 24g Total Fat; (54% calories from  fat); 10g Protein; 35g Carbohydrate; 238mg Cholesterol; 424mg Sodium  Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4  1/2 Fat; 0 Other Carbohydrates    Recipe by: Mario Batali      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (414g)
Recipe Makes: 4 servings

Calories: 775
Calories from Fat: 192 (25%)

Amt Per Serving		% DV

	Total Fat 21.4g	28 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 2.2g
Cholesterol 45.8mg		14 %
Sodium 520.2mg		18 %
Potassium 232.7mg		6 %
Total Carbohydrate 124.5g		37 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 119g
Protein 19g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 775

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