My problems aside, let's talk about pigu.
(Oh and you know what I'm doing right now? Cleaning. Why am I cleaning-aside from normal reasons? Because Hayley is arriving tonight, and it's going to be so. much. FUN!)
Makes approx. 25
- 2 eggs
- 2 tbsp. cold water
- 1 tsp. vegetable/canola oil
- 1 cup flour, plus more if needed
- 2 eggs, beaten
- 12 oz. grated Romano
- Ground black pepper, to taste
- 1 egg
- 1 tbsp. water
- Preheat oven to 350 degrees. Line baking sheet(s) with parchment paper or a silpat or lightly spray with non-stick cooking spray.
- In a large bowl measure out the flour and form a well in the center. Add the eggs, water, and oil into the well and combine with a fork. Slowly, a little at a time, add flour into the center. Once it has come together, knead by hand to form a soft, smooth, elastic dough. If needed add a little more flour or water to reach this consistency. Cover and set aside.
- In a medium bowl thoroughly combine the filling ingredients: egg, cheese, and pepper.
- Roll out the dough as you would pasta dough (I had trouble doing this with just a rolling pin, you may need a pasta roller)-about 1/8" thick.
- Place 1 tbsp. of the filling 2 inches apart across the bottom half of the rolled dough. Fold the top half over the bottom half, covering the filling. Press around each mound of filling to release air.
- Cut into squares with a knife or pasta cutter. If using knife you may need to seal edges with a fork.
- Place pigu on baking sheet(s).
- Use a fork to beat the egg and water together for the egg wash. Brush over the tops of the pigu.
- Bake 10-15 minutes, until lightly golden.