| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 8 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFUsing a pasta machine or rolling pin, roll the plain pasta out thinly. Do the same with the green pasta and pink pasta. Cut the green pasta into thin ¼cm strips and the pink pasta into ½cm strips. Place the green and pink strips diagonally on top of the plain pasta sheet. Using a rolling pin, roll over the strips to ensure they stick. Cut into rectangles 8cm x 6cm with the remaining pasta and filling.
For the filling, combine the mince, stuffing mix, egg and ground nutmeg. Spoon 1 teaspoon of filling along the length of each rectangle, near the bottom edge, leaving 1½cm at either end. Brush the edges with a wet pastry brush, then roll up and pinch in the sides to seal and create cracker shapes. Repeat with the remaining pasta and filling.
Bring a large pot of salted water to a boil and cook the pasta in batches for 8 minutes or until al dente.
Drain and serve with the hot chicken broth.
