Awadhi-style Mustacciuoli

Ingredients

In the Awadhi-style adaptation of Mustacciuoli, we incorporate the flavors and spices of Awadhi cuisine to create a unique fusion dish. The original Italian Mustacciuoli is typically made with a filling of ricotta cheese and chocolate, while the Awadhi version replaces it with a savory filling of minced meat and aromatic spices. The tomato-based gravy in the Awadhi-style Mustacciuoli adds a tangy and slightly sweet note, which is not present in the original dish. We alse have the original recipe for Mustacciuoli, so you can check it out.

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 eggs 2 eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 250g minced meat (chicken, lamb, or beef) 250g minced meat (chicken, lamb, or beef)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon Awadhi garam masala (a blend of spices like cardamom, cinnamon, and cloves) 1 teaspoon Awadhi garam masala (a blend of spices like cardamom, cinnamon, and cloves)
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt, to taste Salt, to taste
• 2 tablespoons oil 2 tablespoons oil
• For the tomato-based gravy: For the tomato-based gravy:
• 4 tomatoes, pureed 4 tomatoes, pureed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon Awadhi garam masala 1 teaspoon Awadhi garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt, to taste Salt, to taste
• 2 tablespoons oil 2 tablespoons oil
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, eggs, and salt for the pasta. Knead the mixture until a smooth dough is formed. If the dough is too dry, add water gradually until it reaches the right consistency. Cover the dough and let it rest for 30 minutes.
2. 2.
3. 3.
   In the meantime, prepare the filling. Heat oil in a pan and sauté the chopped onions until golden brown. Add the minced garlic and ginger paste, and cook for another minute. Add the minced meat and cook until it is browned and cooked through. Stir in the Awadhi garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for a few more minutes. Remove from heat and set aside.
4. 4.
5. 5.
   After the dough has rested, roll it out into a thin sheet. Cut the sheet into rectangular strips of about 2 inches wide. Place a spoonful of the meat filling on each strip and roll it up tightly to form the pasta tubes. Repeat with the remaining dough and filling.
6. 6.
7. 7.
   To prepare the tomato-based gravy, heat oil in a pan and sauté the chopped onions until translucent. Add the minced garlic and ginger paste, and cook for a minute. Add the tomato puree, Awadhi garam masala, turmeric powder, red chili powder, and salt. Cook the gravy on medium heat until it thickens slightly.
8. 8.
9. 9.
   Gently place the filled pasta tubes into the tomato-based gravy. Cover the pan and let it simmer on low heat for about 15-20 minutes, or until the pasta is cooked through.
10. 10.
11. 11.
    Once the pasta is cooked, garnish with fresh coriander leaves. Serve hot and enjoy the royal flavors of Awadhi-style Mustacciuoli.

Treat your ingredients with care...

• Minced meat — Ensure that the minced meat is fresh and of good quality. You can use chicken, lamb, or beef according to your preference.
• Awadhi garam masala — If you don't have access to Awadhi garam masala, you can make your own blend by combining ground cardamom, cinnamon, and cloves in equal proportions.

Tips & Tricks

• If you prefer a spicier dish, you can increase the amount of red chili powder in both the filling and the gravy.
• For a richer flavor, you can add a tablespoon of ghee to the tomato-based gravy.
• If you want to save time, you can use store-bought pasta tubes instead of making them from scratch.
• Serve Awadhi-style Mustacciuoli with a side of raita (yogurt dip) to balance the flavors.
• Leftovers can be refrigerated and reheated the next day for a delicious meal.

Serving advice

Serve Awadhi-style Mustacciuoli hot as a main course dish. Accompany it with naan bread or steamed rice for a complete meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of finely chopped fresh coriander leaves. Serve it in a decorative serving dish or on individual plates for an elegant touch.