WHEEL PASTA RECIPES RECIPES

Steps:

• Bring a large pot of salted water to a boil.
• Place heavy skillet over medium heat and pour olive oil into hot skillet; add green onions and anchovy fillet. Cook and stir until anchovy breaks down and green onions are tender, 2 to 3 minutes. Add garlic to skillet and cook until translucent, about 1 minute.
• Stir zucchini into green onion mixture; cook, stirring occasionally, until zucchini slices just start to become tender, about 2 minutes. Sprinkle with salt and black pepper; cook until zucchini centers start to change color to slightly green, 1 to 2 more minutes.
• Pour tomato sauce and chicken stock into skillet. Reduce heat to low; add sugar. Mix jalapeno, Fresno, yellow mini pepper, and orange mini pepper rings into mixture. Bring sauce to a simmer and reduce heat to low.
• Pour rotelle pasta into boiling water and cook, stirring often, until pasta is still slightly firm, about 7 minutes. Drain and let pasta stand for 2 minutes.
• Bring sauce to a boil; stir in rotelle pasta. Reduce heat to medium. Cook, stirring often, until pasta, zucchini, and peppers are tender, 2 to 3 more minutes. Taste and adjust levels of salt and black pepper. Mix in about 1 1/2 teaspoon parsley. Serve in bowls and top with Parmigiano-Reggiano cheese and remaining 1/2 teaspoon parsley.

Steps:

• Combine flour and salt in a large bowl. Crack egg into the center and add cold water. Stir until it comes together in a shaggy dough. Combine with your hands. Knead on a work surface until it smoothes out and is a relatively firm disc of dough, adding flour as needed. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.
• Meanwhile, place salmon in a bowl and mix with a fork. Add bread crumbs and Parmesan cheese; mix with a fork to combine. Add spinach, eggs, garlic, black pepper, cayenne, and salt; stir together until combined. Cover with plastic wrap and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place pasta dough on a floured surface and pat into a rectangle. Roll with a floured rolling pin into a 14x12-inch rectangle, about 1/8 inch thick.
• Spread filling evenly over the dough, leaving a 3-inch border on one of the long sides. Lightly brush the exposed dough with water and roll up starting from the side closest to you. Finish with the seam on the bottom and use your hands to shape the tube as uniformly as possible.
• Trim off any excess dough on the ends if necessary. Slice the stuffed tube of dough into 8 equal "wheels" and turn onto their sides. Gently press with floured fingers to flatten slightly.
• Heat 1 tablespoon olive oil in a nonstick pan over medium heat. Cook wheels until golden brown, about 3 minutes per side.
• Pour marinara sauce into an 8x10- or 9x12-inch baking dish and stir in cumin and paprika. Add wheels and top with Parmesan cheese.
• Bake in the preheated oven until browned and bubbly, 25 to 30 minutes. Let rest for 5 minutes. Serve with a drizzle of olive oil and chopped parsley.