Sorrentinos Filled with Shredded Beef

Name: Sorrentinos Filled with Shredded Beef
Total time: 7200 s
Yield: 64 pieces
Cuisine: American
Ingredients: 2 2/3 cups all-purpose flour (320 grams); 2 pinches salt; 3/4 cup boiling water (200 ml); as needed Semolina,

Karla Andrea @karlizh

Peñablanca, Chile

An amazing egg-free pasta. You can fill them with whatever you like! If you don't have a cutter or mold, don't let that stop you—you won't regret making these! The yield depends a lot on the size you make them; I got 64 pieces.

Karla Andrea @karlizh

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Ingredients

About 2 hours

64 pieces

2 2/3 cupsall-purpose flour (320 grams)
2 pinchessalt
3/4 cupboiling water (200 ml)
as neededSemolina,

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Steps

About 2 hours

1

Mix the flour, salt, and boiling water together and stir with a wooden spoon. (It's very important to use boiling water for proper absorption.) When the dough is cool enough to handle, knead it until you get a smooth dough.
2

Sprinkle semolina on your work surface and divide the dough into 4 pieces. Roll each piece out with a rolling pin (or a pasta machine) until very thin. Fold in half gently and trim the edges to make them straight.
3

Roll the dough to about 2 millimeters thick.
4

Fill with your choice of filling—salmon, chicken, beef, shrimp, whatever you like. I used shredded beef. The important thing is to use a filling that isn't too liquid. Moisten the edges with a little water and fold over. Use a mold or cutter to cut each piece; if you don't have one, you can use a knife and press the edges with your fingers.
5

I placed them on a baking sheet sprinkled with semolina.
6

Cook in a large pot of boiling salted water in batches. When they float to the top, wait 4 minutes and they're ready. To keep them from sticking, add a little oil. Cook only a few at a time so the water stays hot.
7

That's it—enjoy!