Pasta Dumplings (Palle di Tagliolini)

 

Ingredients:

4	Oz	Butter
6	Oz	Bulk Mild Italian Sausage
1-3/4	Cup	Mozzarella Cheese, Shredded
White Sauce (Balsamella Sauce)
¼	Cup	Butter
4	Tbl	All-Purpose Flour
3-1/2	Cup	Milk
		Salt And Pepper To Taste
21	Oz	Tagliolini Or Angel Hair Pasta
1-3/4	Cup	Parmesan Cheese
¼	Cup	Parsley, Finely Chopped
3		Large Eggs
		Vegetable Oil For Frying
		Seasoned Bread Crumbs For Garnish

Directions:

Make the Balsamella Sauce (white Sauce): Melt the butter in a saucepan over low heat. When the butter starts to froth, add the flour, stirring and cooking for 2-3 minutes until flour is incorporated. Add the milk, stirring constantly. Season to taste with salt and pepper. Continue to cook over low heat for 10 minutes or until sauce thickens. Remove pan from heat and cover with wax paper to prevent skin from forming on top.

Filling: Place the sausage, butter, mozzarella cheese and ½ cup of white sauce; mix well and set aside.

Cook the pasta in a pot of salted boiling water for about 4 minutes, Drain well and return to cooking pot. Combine 1-1/2 cup of white sauce with the parmesan and parsley and add it to the cooking pot. Mix well and allow to cool, stirring so the mixture does not stick to pot.

Beat the eggs in a small bowl and pour into the pasta in the cooking pot, stirring well.

Take small handfuls of the pasta dough and form into little pancakes. Place a large tablespoon of the filling in the center of each pancake, the mold the pancake around the filling to form a round dumpling. Place the dumplings on a plate and continue to form and fill the dumplings until all the ingredients are used.

Place the oil to a depth of 2” in a pan over medium high heat. Place the bread crumbs in a shallow dish and roll each dumpling in the bread crumbs to cover. Fry the dumplings in the oil until golden brown all over, 4- minutes. Drain on paper towels.

 

Yields

16-20 dumplings