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First course



  • 280 gr of flour “0”
  • 2 eggs
  • 2 tablespoons of oil
  • Half glass of milk
  • A pinch of salt
  • 2 precooked red turnips
  • 1 potato
  • Half a teaspoon of cinnamon
  • 2 tablespoons of grated bread
  • Grated parmesan cheese
  • Poppy seed
  • Butter
  • Extra virgin olive oil
  • Salt and pepper


  • Casunziei
  • Casunziei


  • Average


Form a fountain with the flour, place in the center the eggs, the oil, the milk and a pinch of salt. Knead vigorously until you get a smooth and elastic ball. Let the dough rest for 20 minutes in the blast chiller with the function of blast chilling.

Boil the potato, peel and pass it to the mill with turnips. Heat a little olive oil in a pan and cook for about fifteen minutes, add breadcrumbs and cinnamon, add salt and pepper to taste. Roll out the very thin dough with the dough sheeter, with the help of a pastry ring, create circles. Place a teaspoon of filling in the middle of each circle and close half-moon. 

Crush well the edges with your hands making sure that the dough adheres to the filling and roll out the ravioli obtained in a tray sprinkled with flour so that they do not stick. Boil in a large pot of salted water and cook the Casunziei for 3-4 minutes. 
Season with melted butter, some poppy seeds and grated parmesan.


You can also choose to freeze fresh pasta with the freeze function. If needed, you will always have fresh homemade pasta on hand, ready to be cooked in boiling water.