How spinach pasta roll called strucolo is made! If you fancy a change from lasagna but still want the 'wow' factor, then 'strucolo' is for you. It's a pasta roll from Friuli-Venezia Giulia. Bruna cooks hers in a steam oven, but it works just as well if you poach it on a stove top as long as the pasta is covered in water. For the pasta: 200g 00 flour 2 eggs, add water if needed plus one egg for the wash For the filling 400g cooked, chopped, squeezed dry spinach 200g drained ricotta 75g Parmigiano

26K views · 3.1K reactions | Pasta and Roll on Reels | Facebook