We begin by piping a long tube of filling over pasta rolled extremely thin. We fold the pasta over the filling and create a tube. We fold the tube over itself onto the flat pasta. We press with our thumbs to create the pillow-like package. We use a fluted wheel cutter to trim the top of the pasta and cut between the pillows. Pressing instead of pinching creates a flatter pillow of pasta. Are these better than pinched variety? They are different and allow us to explore other directions and dimensions with the shape of the pasta.
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