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1
Make the cheese filling.
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2
Simply mix all the cheeses and then add the BEATEN eggs or egg whites.
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3
Make sure the harder cheeses are grated.
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4
They mix better that way.
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5
This is a relatively bland mixture as is but don't worry.
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6
Make the pasta.
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7
Use your favorite recipe.
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8
Green pasta is really neat for the effect.
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9
God knows the taste is great too.
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10
Cut the pasta into ABOUT 6 inch wide stips.
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11
For appetizers or side dishes then only make them 10 inch long.
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12
Now simply lay out a piece of pasta.
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13
Smear filling on it.
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14
Like frosting a cake.
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15
The begining END can be covered.
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16
The last few inches of the strip should be left bare too.
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17
Now simply roll it up!
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18
Try to keep it as stright as possible, but don't stroke out if it's a little off.
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19
Keep repeating until you have one or two rolls per person.
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20
Set aside until all of them are made.
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21
Cut a piece of cheesecloth long enough to fully wrap around a roll with several inches of overlap.
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22
Repeat until you have all the cloth pieces cut.
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23
Simply wrap each pasta roll in one piece of cheesecloth.
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24
Tie the cloth closed.
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25
MAKE SURE IT'S LOOSE.
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26
The pasta will swell quite a bit.
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27
Make your sauce and heat.
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28
Smooth sauce I think works for a nicer visual effect.
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29
Keep it hot, but on the side.
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30
Now POACH the pasta rolls in your chicken broth.
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31
Until they're done, about 15 minutes should take care of it.
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32
But make sure it's really only a simmer.
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33
If the broth is boiling it can cause the cheese to push out of the pasta and/or the pasta to simply break-up (it's not pretty!)
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34
Here's the fun part.
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35
Take the pasta rolls out of the broth.
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36
Cut the string and unwrap each one.
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37
Slice them like sausages, into rounds, except about 2 inch thick.
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38
Place several slices onto each plate, cut side up, according to appetite.
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39
Pour sauce onto plate.
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40
Swirl on plate.
