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Homemade Fresh Egg Pasta and Fried Cannoli with Chocolate Ricotta
Learn how to make fresh egg pasta without a pasta machine, cut into wide pappardelle, served with a shallot and chive sauce, and crispy fried cannoli filled with chocolate ricotta, decorated with crushed pistachios and candied orange peel.
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Critical Success Points
- • Knead the dough for at least 10 minutes to develop gluten.
- • Let the dough rest 30 minutes before rolling.
- • Roll the dough to a thickness of about 1 mm to obtain light pappardelle.
- • Heat the oil to 180°C before frying the cannoli shells.
- • Fill the cannoli just before serving to keep them crisp.
Safety Warnings
- • Frying oil reaches 180 °C: handle with care to avoid burns.
- • Use a sharp knife to cut the dough to reduce the risk of slipping.
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