Rolic production Conveyor How to make pasta roll with a fork and knife

How to make pasta roll with a fork and knife

When you’re craving something sweet and savory, you’re not going to want to settle for a pizza or a fried chicken.

The best thing to do is to take your fork and roll out the pasta you need, and then you can eat it, in moderation, in the most delicious way.

You can also make it with a spoon.

That’s because when it comes to making pasta roll, there’s no substitute for a spoon, but it’s a lot less fiddly than it looks.

That makes this pasta roll recipe from Spring Roll Recipe #1 (and you’re going to need two forks) so much easier to pull off.

The trick to making the pasta roll is to make the filling first, and the toppings last.

In the video above, we use a creamy white sauce to make it easier to flip over and serve, and we then add our own toppings.

And of course, the pasta will keep cooking while you roll it, so don’t let it fall apart while you’re waiting for the pasta to cook.

All that work makes this dish a perfect meal for a big dinner party.

Make a bowl of pasta roll at the same time and share this dish with friends.

You won’t be disappointed.

Print Recipe Spring Roll recipe with step-by-step photos Ingredients 1 cup pasta or rice, drained and rinsed well 1/4 cup butter, softened 1/2 cup olive oil, melted 2 cloves garlic, minced 1/8 cup finely chopped fresh parsley, chopped 2 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon freshly ground black pepper 1/3 cup whole milk 2 cups all-purpose flour 1/6 cup fresh milk, plus more for sprinkling on top Directions To make the pasta: Heat the olive oil in a skillet over medium-high heat.

Add the garlic and cook for 3 to 5 minutes, stirring occasionally.

Add a few tablespoons of the olive oils and sauté for a few seconds, then add the parsley and cook until the vegetables are tender, about 2 minutes.

Add in the pasta, milk, flour, and salt, and stir to combine.

Add milk to the pan and cook, stirring constantly, until the pasta is just coated with the milk and is a dark, crumbly consistency.

Transfer the pasta mixture to a bowl and set aside.

Heat the remaining oil in the skillet over high heat.

Stir in the garlic, parsley leaves, and lemon juice.

Cook, stirring often, for 3 minutes, then cook another minute or two more, stirring frequently, until most of the liquid is absorbed.

Remove the skillet from the heat.

Place the pasta on a plate and cover with the rest of the pasta.

Using a fork, pull the pasta through the filling and into the bowl, allowing the pasta a bit to come apart.

Using your hands, push the pasta into the pasta bowl.

Add some water to the bottom of the bowl and swirl to mix it around the edges.

Return the pasta (or bowl) to the heat and continue cooking, stirring, until it’s just coated in the sauce.

When the sauce is melted, add the butter and cook the pasta for 3 more minutes.

Remove from heat and allow the pasta and sauce to cool.

Serve with a drizzle of melted butter or cheese.

This pasta roll can also be served warm or cold.

Recipe Notes The recipe is adapted from Spring Rolls Recipe #2, but we used the same ingredients.