Stuffed Pasta with Tomino a Rotolo, Hazelnut Butter, and Crushed Hazelnut Crust
200 g
Flour
2
Eggs
200 g
Tomino Roll
to taste
extra virgin olive oil and salt
50 g
Butter
20 g
hazelnut paste
to taste
crushed hazelnuts
The recipe preparation
1
Prepare the fresh pasta dough using the flour and eggs, then let it rest in the fridge for about 30 minutes.
2
Season the rolled Tomino with oil and salt, stirring until creamy, and transfer it into a piping bag.
3
Roll the pasta dough very thin and cut into 10x10cm squares.
4
Pipe the Tomino filling into the center and seal into tortelli shapes.
5
Cook in abundant boiling salted water for 2–3 minutes.
6
Drain the pasta directly into the pan, toss, and sprinkle with crushed hazelnuts.
