Recipe information
Yield
makes 18 to 24 squares, enough for either Manicotti (page 163), Cannelloni (page 165), or ¿Little Handkerchiefs¿ (page 168)
Ingredients
Preparation
Step 1
Prepare the pasta dough and let it rest.
To form the pasta squares by machine
Step 2
Cut the dough into six equal pieces and roll them out, following the directions on page 181, to 6-inch-wide strips, each approximately 24 inches long. Cut each strip crosswise into 6-inch squares.
To form the pasta by hand
Step 3
Cut the rested dough into four equal pieces. Following the directions on page 181, roll each piece about to a rectangle approximately 18 × 12 inches. Cut each rectangle lengthwise into two 6-inch-wide strips; cut each strip crosswise into three 6-inch squares.
Step 4
Bring 6 quarts of salted water and the olive oil to a boil in an 8-quart pot over high heat. Set a large bowl of ice water next to the stove. Stir about half the pasta squares into the boiling water. Return to a boil, stirring gently. Cook the pasta, semi-covered, stirring occasionally, until the pasta squares float to the top, 1 to 2 minutes.
Step 5
Remove the pasta squares with a wire skimmer and transfer them to the ice water. Let them stand until completely chilled. Repeat the cooking and cooling with the remaining pasta squares. When the cooked noodles are chilled, remove them from the ice bath and stack them on a baking sheet, separating the layers with clean, damp kitchen towels.
