The alluring bright green color of balanzoni comes from spinach, which is added to a dough of super-refined 00 flour … Continued
From the tortelli family, anzelottos are rectangles often with ridged edges. “They’re made with a thicker, bright white dough of … Continued
This simple half-moon shape starts with a circular piece of dough, which is filled with a lightly sweetened ricotta mixture … Continued
“It’s a common misconception that tortelli and tortellini are the same,” chef Evan Funke of Felix in Los Angeles says. … Continued
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