Standard 100 g flour to 1 egg, subbing 3% by weight of the flour for activated charcoal powder to produce black sfoglia; beetroot powder to produce the red sfoglia, and blue spirulina powder to produce the blue sfoglia. The filling is hand pressed ricotta(milk, vinegar, salt), Asiago, parmigiana reggiano, pecorino Romano, and mozzarella with sea salt, black peppercorn, and chopped fresh basil. We made 5 dozen tortelloni and cappellacci.
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