Stuffed Pasta Wheels

Recipe View Prepare the Pasta Dough: In a large bowl, whisk together flour and salt. Create a well in the center and add the egg and cold water. Stir until a shaggy dough forms. (5 minutes)

Recipe View Knead the Dough: Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes, adding more flour as needed to prevent sticking. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. (7 minutes + 1 hour resting)

Recipe View Make the Filling: In a medium bowl, flake the salmon with a fork. Add bread crumbs, 1/2 cup of the Parmesan cheese, spinach, eggs, garlic, black pepper, cayenne pepper, and salt. Mix well to combine. Cover and refrigerate until ready to use. (10 minutes)

Recipe View Preheat the Oven: Preheat oven to 375 degrees F (190 degrees C).

Recipe View Roll Out the Dough: On a lightly floured surface, roll the pasta dough into a 14x12-inch rectangle, about 1/8 inch thick. (10 minutes)

Recipe View Assemble the Wheels: Spread the salmon filling evenly over the dough, leaving a 3-inch border along one of the long sides. Lightly brush the exposed dough with water. Starting from the filled side, roll the dough up tightly into a log. Pinch the seam to seal. (10 minutes)

Recipe View Shape and Slice: Trim any excess dough from the ends of the log. Slice the log into 8 equal 'wheels' and gently flatten each wheel slightly with your fingers. (5 minutes)

Recipe View Sear the Wheels: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Cook the pasta wheels until golden brown on both sides, about 3 minutes per side. (6 minutes)

Recipe View Bake: Pour marinara sauce into an 8x10-inch or 9x12-inch baking dish. Stir in cumin and smoked paprika. Arrange the seared pasta wheels in the sauce. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake in the preheated oven for 25-30 minutes, or until browned and bubbly. (30 minutes)

Recipe View Rest and Serve: Let the baked pasta wheels rest for 5 minutes before serving. Drizzle with remaining olive oil and garnish with freshly chopped Italian parsley. (5 minutes)