Ingredients for 8 rolls
For the pasta:
For the filling:
- 200g of pesto
- 160g canned tuna
- Parmesan cheese in abundance
Preparation
in the planetary mixer equipped with a hook, add all the ingredients for the dough and start kneading – I finish my dough on the pastry board because by doing so I can feel all the softness of the mixture under my hands and “transfer” all my love to it.
once you have obtained the smooth and homogeneous dough, transfer it to a container with a lid and leave to rise until doubled. (for mine 2 hours)
after the time has passed, transfer the dough onto the pastry board and with the help of a rolling pin, gently form a rectangle. I find that for this preparation a rolling pin that “turns” is very useful, as it will make you put less pressure on the dough without completely breaking the leavening.
swivels
once you have obtained the rectangle, stuff it with pesto, tuna and a generous sprinkling of parmesan cheese. advice: do not add salt because all the ingredients of the filling are already tasty enough
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Using a pastry cutter, form strips about 8 cm high and make some rolls. I made 8 because I wanted to make big, plump rolls; otherwise, you can make smaller rolls with the same dough.
Transfer the rolls to a baking tray and proceed with the second rising. (for me about 1 hour and a half)
Bake in a preheated oven at 180° for approximately 30 minutes.
Leave to cool on a rack
Try them and then let me know!
Bye and see you next time!
