Potato Anolini with egg yolk dough

Name: Potato Anolini with egg yolk dough
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 260 g of 00 pasta flour; 150 g of egg yolk; 4 floury large boiled potatoes; 60 g of butter; 150 g of grated Grana Padano; Salt, nutmeg and pepper to taste; 1 Celery stalk; 2 Onions, peeled; 2 carrots; 2 garlic cloves; 1 bay leaf; 300g Grana Padano cheese rind; Salt, pepper to taste

6 steps

Prep:1h 30min

I am sure you know ‘tortellini in brodo’ but the pasta I’m using today is the less famous Anolini, which is nevertheless very delicious. Anolini are traditional in the cities between Lombardy and Emilia and they are usually staffed with a mix of cheese and breadcrumbs and served in a rich meaty broth but many variations are done depending on the area you are in. True Italian comfort food. For my recipe I decided to go meatless and wanted to spice things up, without renouncing truly bold flavors. My Anolini are stuffed with a cheesy potato puree and served in a delicious cheese broth. Feel free to change the potato filling as you like.

Updated at: Sun, 27 Aug 2023 17:40:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories1204.9 kcal (60%)

Total Fat54.8 g (78%)

Carbs123.1 g (47%)

Sugars8 g (9%)

Protein55.1 g (110%)

Sodium1124.8 mg (56%)

Fiber10.4 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Prepare the stock ahead. Rinse and pat dry the cheese rind and submerge all the ingredients in cold water in a pot. This stock is ready in 45 minutes so don't add to much water, just enough to cover the ingredients for maximum flavor. When ready let it set and pass through a sieve. Season to taste.

Step 2

To prepare the filling, boil the potatoes and mash them with a ricer. Now mix the warm potatoes with the grated Grana Padano and butter and season with salt, pepper and a touch of nutmeg.

Step 3

Now for the pasta: knead the flour and eggs until you have a smooth and elastic dough. If a little too sticky on your hands, add a little extra flour. Wrap with film and leave to rest for about 30 minutes.

Step 4

Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease). Pass the dough gradually from the largest setting to the narrower setting to make very thin pasta sheets. I am usually happy to use the setting just before the thinnest as I like my pasta to have a little ‘bite’.

Step 5

Once the first pasta sheet is ready, place little balls of potato filling (about 2 g each) on it and make sure they are at least 2/3 cm apart from each other. Now brush the slightly larger second sheet of pasta with a little water and use it (brushed side down) to cover the first sheet with the filling. With your hands make sure the 2 pasta sheets stick to each other and that there are no air pockets. Now use a small pastry cutter (anything that is circular and about 2/3 cm in diameter, even a cocktail measure) to make the anolini. By cutting the pasta the 2 sheets should seal automatically very well so that your anolini will not open when cooking.

Step 6

Cook the anolini in the boiling stock for about 1 and a half minute and enjoy.