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–+ servings
Mezze Maniche In Brodo
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Mezze Maniche In Brodo

This will serve 2 people as a main course, or 4 as a starter
Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: Inspired by Daniele Persegani's recipe

Ingredients

for the pasta:

  • 200 g 00 flour, plus extra for dusting
  • 10 mls olive oil
  • 2 eggs

for the broth:

  • 500 mls liquid beef stock
  • 500 mls liquid chicken stock

for the filling:

  • 200 g pecorino, grated
  • 120 g Italian sausage, taken out the casing
  • 100 g mortadella, chopped
  • 100 g panko breadcrumbs
  • 1 egg
  • 1 egg yolk *

making the mezze maniche:

  • semolina for the pasta
  • 5 mls water
  • 1 egg white *

Method

for the pasta:

  • Place the flour, oil and eggs into the bowl of a stand mixer and use a dough hook to bring together
  • When the dough has formed, knead for 10 minutes
  • Tip the dough out of the bowl, shape into a ball and cover tightly with clingfilm
  • Place into the fridge and leave to rest for 30 minutes

for the broth:

  • Place the stock into a large saucepan and bring to a boil over a medium temperature

for the filling:

  • Place the pecorino, sausage, mortadella, breadcrumbs, the egg and egg yolk into a large bowl
  • Add 60mls of the broth and mix the ingredients together
  • Set aside to cool, and turn the broth off

making the mezze maniche:

  • Remove the pasta from the fridge and divide the dough in two
  • Roll the dough out using a pasta roller to number 7 if using a KitchenAid roller **
  • Place the pasta onto a lightly dusted surface and cut into a length, 10cm high
  • Place the water and egg white into a small bowl and whisk to combine
  • Scatter semolina over the bottom of a baking tray
  • Wet your hands slightly and roll the filling mixture into a sausage shape, 2.5cm thick
  • Place the filling along the bottom half of the pasta, lengthwise, then brush the egg white mixture along the top edge of the pasta
  • Roll the pasta over the filling, from the bottom up, and press to seal
  • Cut the pasta into 3.5cm pieces, and brush the ends of each piece with the egg white mixture
  • Place the cut pasta onto the baking tray and set aside until you have done all the mezze maniche

bringing it together:

  • Bring the broth back to the boil then gently add the mezze maniche and cook for 5 minutes before serving

Notes

** this is the second last setting on the machine