MAKES ABOUT 1.4 KG [49 OZ], INCLUDING FILLING, SERVING 6
1 RECIPE SFOGLIA ALL’UOVO (PAGE 38), AT ROOM TEMPERATURE
“00” FLOUR, FOR DUSTING
1 RECIPE RIPIENO OF CHOICE: RIPIENO DI ASPARAGI, RIPIENO DI SQUACQUERONE, OR RIPIENO DI ZUCCHINE (PAGE 205)
Roll one dough ball to a thickness of 7 Post-it® Notes on a lightly floured work surface (see page 50). Set an accordion pastry cutter to 21/2 in [6 cm]. Use firm and even pressure to cut the sfoglia into strips, moving from east to west. The edge of the pastry cutter should graze the edge of the sfoglia closest to your body. Beginning at the eastern edge, cut the sfoglia into strips going north to south. Clear away any irregular pieces and add them to your maltagliati pile (see page 100). Cover the pasta squares with plastic, exposing only a single row at a time.
FILL THE CESTINI: Transfer your ripieno of choice to a pastry bag (no tip needed). Pipe a marble-size amount (about 1 tsp) of ripieno in the middle of each pasta piece. Repeat with the remaining rows, one at a time.
SHAPE THE CESTINI: Transfer one filled piece of pasta to a clean part of your work surface and orient as a diamond. Using the thumb and index finger of one hand, lift the north and south corners of the diamond and gently press them together to join. Meanwhile, lift the eastern tip to join the north and south tips. Press together the edges of the pasta pieces to close the flap openings. Repeat on the west side of the pasta shape. The result should be a “pasta parcel” with four closed seams and a square base. Repeat with the remaining filled pieces.
Transfer the shaped pasta to a clean work surface and let dry, uncovered, for 15 minutes. The cestini are ready to use now, or you can blanch them for future use (see page 136).
Meanwhile, repeat the process with the remaining dough ball.
