Ingredients (for 4):
- 300 g flour 00
- 1 egg
- 1 tablespoon oil
- 300 g strigoli (keep leaves and florets)
- Garlic or onion (optional)
- Bacon (optional)
- 100 g cottage cheese
- 1 teaspoon of fine salt
Put the flour on the table, add the egg, oil, salt and knead the ingredients of the center. If the egg and oil are not enough to “unite” all the flour, add water or milk: the dough should be very smooth and smooth.
Once the dough is ready, spread it on the table with a roller, giving an elongated shape and pulling it to a thickness of approximately 2-3 mm. Place the center of the dough strip the previously sautéed strigoli with a little oil and wash water and, as desired, garlic, onion bacon, then mixed with the cottage cheese.
Close the dough to form a long filling roll and pass it into a baking pan in a spiral. If you want the pasta take a beautiful golden color at the end of the cooking, paint the dough with oil or beaten yolk before cooking, which must be done in a 180 ° C oven for about 30 minutes. This salty cake is good both hot and cold, and lends itself well to a snack during a picnic in the country, being a meal that does not need plates and cutlery to be consumed.