Casunziei

For the filling:
tablespoons unsalted butter
2  pounds beets, trimmed, leaving about 1/4 inch of the stem
5 1/2 ounces smoked ricotta cheese, finely grated (2 1/2 cups)
1  large egg
Fine sea salt
Freshly ground black pepper
1/4  to 1/2 cup fine plain breadcrumbs

For the dough:
2 3/4  cups unbleached all-purpose flour
1/4  teaspoon fine sea salt
1/4  cup plus 1 tablespoon whole milk
2  large eggs 

For the sauce:
5  tablespoons unsalted butter
1/4  cup plus 2 tablespoons grated aged Carnia or Piave cheese
3/4  teaspoon poppy seeds

Heat oven to 400º. Put beets in a baking dish and add water to come up about 1/2 inch. Cover baking dish tightly with foil and roast beets until they can be easily pierced through to the center with a knife or skewer, 45 minutes to 1 hour. Uncover and allow beets to cool to room temperature. Meanwhile, make pasta.

In a large bowl, whisk together flour and salt. Mound flour mixture and form a well in the center. Add milk and eggs to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass. Transfer to a well-floured work surface and knead for 3 to 4 minutes more. Wrap dough tightly in plastic wrap and let rest for 30 minutes. Meanwhile, return to filling.

Using shredding disc on a food processor or coarse holes of a box grater, coarsely grate beets. Heat butter in a large nonstick skillet over medium-high heat until melted; add beets, reduce heat to low and cook, stirring occasionally, until beets are dried out a bit, about 10 minutes. Transfer to a large bowl and let cool to room temperature. Add cheese, egg, salt and generous grinding of pepper; stir to combine. Stir in 1/4 cup breadcrumbs. If mixture seems damp, stir in remaining breadcrumbs.
Divide pasta dough into four pieces. Cover 3 pieces with plastic wrap. Flatten dough so that it will fit through the rollers of 
a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine. Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until pasta sheet is about 1/16 inch thick.
Lay pasta sheet on a lightly floured work surface with the long side facing you; using a 2 1/2-inch round cutter, cut pasta into rounds. On 1 round, put about 3/4 teaspoon filling. Fold over round to form a half moon; moisten edges with a dab of water, press and crimp to seal and form decorative edge. Repeat with remaining pasta and filling. (The casunziei can be prepared and frozen for up to 3 months. To freeze freshly made casunziei, freeze them first on a parchment paper-lined baking sheet. Once frozen, transfer casunziei to well-sealed, airtight plastic freezer bags and keep frozen until ready to cook. Do not defrost before cooking.)
Bring a large wide pot of salted water to a low boil; avoid a rolling boil, which may cause the pasta to open up. In batches of 15 to 20, cook casunziei in water until they rise to surface, about 3 minutes (frozen pasta may take another minute or two longer). Using a slotted spoon, transfer casunziei to a large serving bowl. 
FOR SAUCE: In a small saucepan, heat butter over medium-high heat until melted and foamy. Pour butter over pasta, add cheese and toss to combine. Serve immediately, sprinkled with cheese and poppy seeds.
Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!