Stuffed pastas from

10 PEOPLE INGREDIENTS 500 g flour, 2 eggs, 10 g sugar, a pinch of salt, 50 ml extra virgin olive oil, 30 ml dry sparkling wine, one packet of yeast, 800 ml peanut oil, 150 g 50 g toasted almonds, pear jam, 100 g sugar, 100 g dark chocolate, 50 g cocoa, 150 g of chestnuts, 30 ml of aniseed liqueur, the zest of a Mandarin, 30 ml of strong espresso coffee, a sprinkling of cinnamon, cloves 3 carofano, 50 g of flour for processing.

Place the sifted flour with the baking powder in fontana, on the work surface.

Formed a recess in the Center with your hands, add the eggs.

Pour the oil, sugar and salt.

Beat ingredients with a fork.

Gradually mix the flour around.

Knead the dough by adding sparkling wine to make it smooth and soft.

Formed a ball, collected in a floured Bowl, cover with plastic wrap and store in the refrigerator to rest for at least 25 minutes.

Meanwhile, place the chestnuts in a saucepan and cover with water.

Bring to a boil and cook 30 minutes: they must become tender.

Drain and Peel.

Pass through a potato masher, then collecting the puree in a bowl.

Collect the almonds in bowl of a food processor along with clove and actuate the robot: reduces all finely.

Cut the chocolate into small pieces.

Heat the pear jam in a Bain-Marie, 10 minutes.

Pour into a small saucepan.

Add chunks of dark chocolate and melt.

Pour the mixture into the bowl with the chestnut puree; Add sugar, stir with a wooden spoon and add the cooled pear jam.

Stir the almonds and cocoa.

Mix the chestnut mixture until it is soft and omgeneo.

Merged then the peel of Mandarin, the aniseed liqueur and cinnamon.

Mix thoroughly all ingredients.

Remove the dough from the refrigerator and roll out on floured surface.

Knead dough with your hands a few minutes to make it soft.

Roll out the dough with a rolling pin, pulling it from all sides, up to a thickness of about 3 mm.

Cut with a serrated pastry wheel into disks (you have to obtain at least 30) about 10 cm in diameter.

Blended the scraps and roll them into balls using hands to mix the dough again.

Roll it out on the work surface and pull it with a rolling pin to browse.

Complete the disk preparation.

Split the compoasto for the topping to spoon in the center of half of the discs.

Lean over the other half of the remaining disks.

Press well with your fingertips to seal the filling (you could use a slightly beaten egg to attach two discs).

Formed with the notched wheel 4 cuts on pasta: 2 to 2 cm.

others opposed to the first.

Fold the flaps obtained within the sweet, place on the part of the stuffing.

Pour the oil in a frying pan with tall sides and bring it to room temperature.

FRY so pastas from a few at a time; rigiratele to take a nice golden brown on all sides, 4 minutes.

Drain as with a slotted spoon onto a plate covered with several sheets of kitchen paper towel to absorb excess oil.

Let them cool.

Sprinkle with icing sugar made he cfall from a mesh colander.

Roundtrip on a plate for dessert.

Serve immediately.

TASTY pastas from Brush IDEA with chestnut honey and cinnamon and sprinkle them with powdered sugar.