-
1
To make the dough, mound the flour in the center of the work surface.
-
2
Make a well in the center of the flour.
-
3
Add the 3 beaten eggs and 1/4 cup water to the center of the well and begin to incorporate the liquid into the flour with a fork, a little at a time, until all liquid is incorporated.
-
4
Work the dough until it comes together in 1 mass.
-
5
Knead the dough for 10 minutes, then allow it to rest for 30 minutes.
-
6
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
-
7
Cook the cabbage in the boiling water until it is tender, about 20 minutes.
-
8
Drain the cabbage and refresh in an ice bath.
-
9
Once the cabbage is cooled, drain again and press between clean kitchen towels or paper towels to absorb all excess moisture.
-
10
Finely chop the blanched cabbage and set aside.
-
11
In a 14 to 16-inch skillet, heat the butter until it foams and subsides.
-
12
Add the salami and cook over high heat 5 minutes, until the meat is well-browned.
-
13
Add the cabbage and cook over medium heat, stirring to keep the meat or cabbage from sticking, until the cabbage is of an almost creamy consistency.
-
14
Remove from heat and allow to cool.
-
15
Once the mixture is cooled, stir in the grated cheese and the remaining 1 egg.
-
16
Season with salt and pepper and refrigerate, covered, until ready to stuff the pastry.
-
17
Roll the dough out to the thinnest setting on a pasta rolling machine.
-
18
Cut the dough into 3-inch squares.
-
19
On half of the squares, place a tablespoon of the cabbage and salami mixture.
-
20
Cover each filled square with another square, brush with water and press around the edges to seal.
-
21
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
-
22
Cook the pastries in the boiling water for 5 minutes.
-
23
Remove from the water, drain and serve immediately.
