Ingredients Dough 300g of 00 flour 200g of ‘pasta flour’ (don’t actually know what that is) 5 eggs some water Filling 6 large onions 250g fresh ricotta (get the good, dry stuff) ~250g artichoke hearts 2 cloves of garlic a glug of red wine butter tbsp sugar (optional) thyme zest of one lemon some lemon juice some nutmeg some sweet paprika powder seasoning Method Use a standard approach to prepare the pasta dough, see for e.
