Servings: 33 units
Calories: 56kcal
Ingredients
FOR THE DOUGH
- 220 grams flour 00
- 3 unit eggs
- 27 grams semolina flour
FOR THEE FILLING
- half medium onions yellow
- 300 grams beetroot
- 160 grams potato
- 1 tbsp butter
- 1 pinch salt
- ½ teaspoon nutmeg
FOR THE SAUCE
- 5 tbsp butter
- 2 tbsp poppy seeds
Instructions
MAKE THE PASTA DOUGH
- Mound the flour on a work surface and make a well in the center. Add eggs and salt. Using a fork, gradually incorporate the flour, then knead by hand until smooth and elastic, about 8–10 minutes.
- Wrap tightly and rest at room temperature for 30–45 minutes.
PREPARE THE FILLING
- The night beofre boil the beets and potatoes.
- Once the beet are cold enough, peel them and grate them or blend them in a food processor.
- Place the beets on top of a colander with a bowl underneath, to collect all liquid that they will lose. Sprinkle some salt - 1/4 teaspoon- to ease this process. Leave them in cold, dry place overnight.
- The morning after, take a pan and place it on medium heat. Add 2 tablespoons butter, and half chopped onion. Once the onion has softened, add the neets and then add the potato. Add salt, pepper and nutmeg.
- Transfer the filling to a blender and blend it well. Place it in a sac a poche, or leave it in a bowl.
ROLL THE PASTA
- Divide dough into portions. Roll into sheets about 1 mm thick (setting 6 on Marcato-style machines).
- Keep sheets covered to prevent drying.
SHAPE THE CASUNZEI
- Cut pasta into 6 cm (2.5-inch) rounds. A round cookie cutter will be the best tool.
- Place 1 teaspoon (7–8 g) filling in the center of eachround. Or use a sac a poche, if you want to avoid getting your hands pink bytouching the beetroot.
- Fold intohalf-moons, pressing out all trapped air before sealing. Do not stretch the dough.If edges feel dry, lightly brush with water.
- With the ribs of a fork, make impression all around the edges: this will seal the casunziei and give them the traditional decoration.
COOK
- Bring a large pot of well-salted water to a gentle simmer.
- Cook casunzei in batches (12–14 at a time) for 3–4 minutes, until they float and feel pillowy.
FINISH & SERVE
- While pasta cooks, melt butter in a wide pan until just foamy,not browned. Add 2 tablespoons poppy seeds.
- Transfer cooked casunzei directly into the butter. Toss gently.
- Serve immediately in warm bowls. Sprinkle with grated Parmesan cheese.
Nutrition
Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Sodium: 24mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.5mg
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