Fresh Mozzarella-Stuffed Caramelle Pasta

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“Fresh mozzarella, home-made pasta and a hint of garlic butter or marinara equal heaven in a bowl.”
READY IN:
40mins
SERVES:
5
YIELD:
25 Caramelles
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium mixing bowl, combine salt and flour creating a well in the center. Add the slightly beaten eggs and mix. Mixture should form a stiff dough, but the addition of the water may be necessary.
  2. Lightly flour a surface and knead dough for 5 minutes. (I use the dough hook on my KitchenAid mixer to do all of the above.).
  3. With a pasta machine or rolling pin, roll the dough 1/8" thickness (very thin, but not too thin to hold the mozzarella.) Cut into 25 small rectangles.
  4. Brush each rectangle with melted butter. Place one cube of mozzarella into the center of each rectangle. Fold over the long edges and pinch together.
  5. Pinch the ends together close to the mozzarella and give each end a twist. Each mozzarella packet should look like a rolled up taffy. Set aside until all of the pastas are made.
  6. Meanwhile, bring 4 quarts of salted water to a boil.
  7. Once the pastas are ready, boil in batches of 5 caramelles until they float back to the surface (about 3-4 minutes.) Remove to a warmed serving bowl. Complete the cooking and finish pasta with some melted butter and garlic sprinkled with Parmesan OR with some marinara and a sprinkle of fresh basil.

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