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Stuffed Pasta Wheels
Stuffed Pasta Wheels
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
120 minutes
Chef John's stuffed pasta wheels: perfect texture for endless fillings & sauces.
Ingredients:
  • 1.5 cups all-purpose flour, or more as needed
  • 1 large egg
  • 3 tablespoons water, or more as needed
  • 1 (7.5 ounce) can wild salmon
  • 0.33333334326744 cup dry bread crumbs
  • 0.75 cup grated Parmesan cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 2 large eggs
  • 0.25 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil, divided, or as needed
  • 3 cups prepared marinara sauce, or more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.25 cup water, or as needed
  • 0.25 cup grated Parmesan cheese
  • 1 tablespoon freshly chopped Italian parsley, or to taste
Instructions:
  • In a large bowl, mix flour and salt. Add an egg and cold water to the center. Stir until a shaggy dough forms. Use your hands to combine. Knead on a work surface until smooth and firm, adding flour as necessary. Wrap in plastic wrap and refrigerate for at least 1 hour before using.
  • Place the salmon in a bowl and flake it with a fork. Stir in the breadcrumbs and Parmesan cheese. Add the spinach, eggs, garlic, black pepper, cayenne, and salt, then mix until well combined. Cover with plastic wrap and chill in the refrigerator until ready to use.
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • On a floured surface, shape the pasta dough into a rectangle. Use a floured rolling pin to roll it out into a 14x12-inch rectangle, approximately 1/8 inch thick.
  • Evenly spread the filling over the dough, leaving a 3-inch border on one of the long sides. Lightly brush the exposed dough with water, then roll up starting from the side closest to you. Ensure the seam is on the bottom and shape the tube as uniformly as possible with your hands.
  • Trim off any excess dough from the ends as needed. Slice the filled dough tube into 8 equal "wheels" and lay them on their sides. Gently flatten slightly by pressing with floured fingers.
  • In a nonstick pan over medium heat, heat up 1 tablespoon of olive oil. Cook the wheels until they turn a beautiful golden brown, about 3 minutes on each side.
  • Spread marinara sauce in a baking dish, mix in cumin and paprika, then add the wheels and sprinkle with Parmesan cheese on top.
  • Bake until golden and bubbly in the preheated oven for 25 to 30 minutes. Allow to rest for 5 minutes. Serve with a touch of olive oil and fresh chopped parsley on top.

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