Agnolotti Stuffed with Chicken Thighs

Agnolotti Stuffed with Chicken Thighs

From: Chef Alexander Alioto, Nostra Spaghetteria and Bar Mia, San Francisco. Yield: varies.

Pasta:
250 g “00” flour
250 g semolina
4 whole large eggs
1 oz. water
1 pinch salt

Stuffing:
As needed, chicken thighs, skin removed and set aside
1/3 cup Parmesan cheese
1 whole egg
¼ cup shredded mozzarella cheese
to taste, salt and black pepper

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