We utilized our olive oil enriched pasta dough to make a few trays of agnolotti. In addition to using a dough previously designed for long noodles and textured shapes,\]= we altered the shape of the agnolotti. Instead of the iconic pinching of the dough we used our thumbs to press down on the tube of stuffed, filled pasta to create the pillows. The pressing speeds up the process and limits the chances of tearing the dough while pinching it. It also makes it easier and more efficient to cut between the pillows and seal the seams, creating individual agnolotti. The success of the process was directly improved by using the more elastic dough, made not with tons of egg yolks, but with the addition of a bit of oil.
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