Masa: 2 cups all-purpose flour
2 eggs
1/2 cup unsalted butter, softened
1 teaspoon salt
1 teaspoon baking powder.
Recheio: 1 package of rigatoni macaroni
1/2 cup finely chopped onion
2 tablespoons margarine
1 minced garlic clove
2 diced tomatoes without skin and seeds
1 tablespoon all-purpose flour
1/2 cup milk
1/2 pound cooked and shredded chicken
2 egg yolks
3 tablespoons water
1 tablespoon grated ginger
1/4 teaspoon ground nutmeg
Salt and chopped parsley to taste
Masa: 2 cups all-purpose flour
2 eggs
1/2 cup unsalted butter, softened
1 teaspoon salt
1 teaspoon baking powder.
Recheio: 1 package of rigatoni macaroni
1/2 cup finely chopped onion
2 tablespoons margarine
1 minced garlic clove
2 diced tomatoes without skin and seeds
1 tablespoon all-purpose flour
1/2 cup milk
1/2 pound cooked and shredded chicken
2 egg yolks
3 tablespoons water
1 tablespoon grated ginger
1/4 teaspoon ground nutmeg
Salt and chopped parsley to taste
Masa: Mix the flour and butter until a crumbly mixture forms
Add the eggs, salt, and baking powder, and mix until a smooth dough forms
Wrap in plastic film and refrigerate for 30 minutes
Recheio: Refry the onion in margarine
Add garlic, parsley, and tomatoes, and cook
Add the flour dissolved in milk, and stir
Add cooked chicken and season with salt and pepper
Mix for 3 minutes and reserve
Cook macaroni until half done, then drain and rinse under cold running water
Montagem: Open one half of the dough and line the bottom and sides of a baking dish
Arrange the cooked macaroni side by side. Reserve
Fill the remaining macaroni with the mixture, spreading it evenly over the macaroni in the baking dish
Top with the remaining dough, pressing the edges to seal
Brush with egg yolk and bake.
