The options for pasta fillings are truly infinite. Made from all kinds of ingredients to satisfy any palate, there are just a few essential techniques to master. And to start with, we’ve got a filling recipe we know you’ll love!
Softness
The secret to making a good filling is its soft consistency, but how do achieve this? Many people think that the eggs give a filling its softness, but in reality, the eggs add a softer consistency only when raw; once cooked, the eggs coagulate, creating a compact mixture. So – there are other ingredients needed to make the filling nice and soft – from rice and boiled potatoes to some spreadable cheese, for example.
Ingredients and cooking
For pasta fillings, there are so many possibilities: fish, meat and vegetables galore! The important thing, though, is finely mincing the ingredients using a knife or a food processor. If you prefer a creamier consistency, simply blend everything with some grains. It is also important that the vegetables are dried well so that they do not release too much water, as this could damage the egg pasta – thus ruining the whole recipe. For this reason, cooking the filling in the oven or in a pan is ideal, but absolutely no steaming! In case the vegetables are still too moist once cooked, you can transfer them to a dish towel to squeeze out any excess liquid.
Pasta Filling Recipe: Fish Mousseline
One of our favorite recipes for pasta filling is fish mousseline – a dish served at La Scuola de La Cucina Italiana as a main course!
Ingredients:
11 oz fish, 3 oz egg whites, 4 oz cream
Method:
Blend the fish meat with half of the egg whites. Then pour it into a bowl and place it in a cold bain-marie. Pour the egg whites and fresh cream into the bain-marie several times for a soft cream that you can add to fresh pasta to make ravioli or tortellini!