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 AI QUATTRO FORMAGGI, RIPIENO AI CARCIOFI, OR RIPIENO DI PATATE (PAGE 218–19)
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 2 in [5 cm]. Use firm and even pressure to cut the sfoglia horizontally into 2 in [5 cm] thick strips, cutting from east to west. With a fluted pastry cutter, use firm and even pressure to cut the sfoglia into 4 in [10 cm] pieces, cutting from south to north.
Clear away any irregular pieces and add them to your maltagliati pile (see page 100).
FILL THE CARAMELLE: Transfer your ripieno of choice to a pastry bag (no tip needed). Lay a clean, unscented plastic trash can liner over the pasta squares, exposing only a single row at a time. Pipe a 11/2 by 1/4 in [4 cm by 6 mm] thick strip of ripieno into the middle 1 in [2.5 cm] of each dough square; leave the opposing ends of the horizontally oriented pasta rectangle unfilled. Repeat with the remaining rows, one row at a time.
SHAPE THE CARAMELLE: Roll the bottom edge of the pasta up and over the filling, tucking it under the filling. Roll it like a cigar on your work surface, ensuring the outer edge seam is centered directly beneath the pasta shape. Using your index fingers, press firmly where the dough meets the edge of the filling on both short ends. Using both hands, keep your index finger on the pinched impression around the filling. Place your thumb and middle finger in line with the index finger. Lift the edges of the dough, gathering and joining the folds. Pinch the joint, ensuring a single thickness (see page 24). Repeat with the remaining dough pieces.
Transfer the shaped pasta to a clean work surface and let dry, uncovered, for 15 minutes. The caramelle 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.
