Fresh Egg Pasta Rolls with Zucchini Thermomix

Fresh Egg Pasta Rolls with Zucchini Thermomix
A first course for Sunday? Try this Fresh Egg Pasta Rolls with Zucchini Thermomix: egg pasta filled with cheese and zucchini for a good and healthy dish.

The fresh egg pasta roll with zucchini is delicious. Once cooked, the roll is cut into slices and… magic! here are many rolls stuffed with cheese and zucchini to be baked with parmesan and bechamel.

I like it for two reasons. First: it is nice to bring to the table; second: precisely because it is beautiful, children eat it willingly. :-D

I almost forgot! There is a third reason: I can prepare it the day before! So on Sunday we go for a walk and when we return ... a pass in the oven and everyone at the table. ;-)

Of course, it's also a great dish for everyone to eat vegetables! In fact, between béchamel and cheeses the zucchini are quite hidden from the sight of children ... As you know, I often try to disguise the vegetables in my dishes so that the children eat them without realizing it ;-).

Do you like the idea of rolls? I suggest several ...

- a roll with meat: the veal rollé
- a sweet roll: the Nutella roll without yeast
- a roll like pizza: the rolled tomato and oregano pizza
- an omelette roll: stuffed omelette roll accompanied by potatoes and carrots
- a roll with bread: stuffed bread roll

Good cooking with Fresh Egg Pasta Rolls with Zucchini Thermomix!


For egg pasta
- 150 g re-milled semolina
- 150 g plain flour
- 3 medium eggs
- 10 g of extra virgin olive oil

For the stuffing
- ½ onion
- 30 g extra virgin olive oil
- 600 g zucchini
- Salt to taste
- 5 basil leaves
- 300 g cottage cheese (Ricotta)
- 100 g creamy cheese (in Italy we use Robiola cheese)
- 50 g Parmesan cheese
- Pepper as needed
- 100 g mozzarella
- 500 g of bechamel

Let's cook

Put 150 g re-milled semolina, 150 g plain flour, 3 medium eggs, 10 g extra virgin olive oil in the mixing bowl and knead 3 Min. Dough Mode.

Transfer the dough to a floured work surface, compact it well and wrap in cling film.

Leave to rest in the refrigerator 30 Min.

Put ½ onion in a clean mixing bowl and chop 5 Sec. Speed 6.

Collect on the bottom, add 30 g extra virgin olive oil and cook 3 Min. 100C Reverse Soft Speed

Add 600 g zucchini cut into pieces, salt and cook 15 Min. 100C Reverse Soft Speed.

Add 5 chopped basil leaves and transfer to a bowl to cool.

Wash the mixing bowl and put 300 g cottage cheese (Ricotta), 100 g creamy cheese (robiola), 30 g parmesan, salt, pepper and mix 10 Sec. Speed 4.

Transfer to a bowl, add 100 g mozzarella cut into small pieces and mix.

Resume the dough and make thin sheets about 20 cm long.

Spread each sheet with the cheese, add a thin layer of zucchini and roll up to form cylinders.

Wrap each cylinder in parchment paper, blanch the ends like candy and tie them with kitchen twine.

Fill a pan large enough to hold the cylinders of pasta with water. Bring to a boil, salt, dip the pasta in and cook 10 Min.

Put the cylinders of dough to cool on a cloth.

When they are cold, remove the paper and cut them into 1 cm thick slices.

Arrange the slices in a baking dish sprinkled with bechamel.

Cover with more béchamel, sprinkle with Parmesan cheese and bake 20 Min. 200 °.


Secret: you can prepare the swivels the day before, keep them in the fridge and put them in the oven just before you sit at the table. ;-)

Translated from the Rotolo di pasta fresca Bimby con zucchine e
Copyright: Fresh Egg Pasta Rolls with Zucchini Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes