INGREDIENTS

PASTA

 5.1 liters of Water
 40g of Salt
 50g Chicken Broth
 150g of margarine 80% of lipid
 3Kg Wheat Flour
 TEXTURE (False Bechamel)
 1 liter of Water
 6 tablespoons of Wheat Flour

 PACKING
 1Kg of Flour
 1 liter of Water
 4 tablespoons corn starch

 FILLING
 2 liters of water
 100ml of Oil
 180g Onion Crushed
 50g of Garlic Crushed
 2Kg Chicken Breast
 15g of Salt
 2g of Pepper of the Kingdom
 20g of Coloral
 25g Chicken Broth

METHOD OF PREPARATION

PASTA:
 To prepare the dough, put water, salt, chicken stock, margarine and boil in a pan.
 Add the wheat flour and cook well.
 Spread the dough with the roll evenly in a layer of about 3 cm on a stone surface, preferably.
 Cut the dough into large pieces.
 Turn the pieces of dough every 20 minutes and repeat this operation until it reaches an ambient temperature.

FILLING:
 Put the water in a saucepan and cook the boneless and skinless chicken breast next to 10g of salt and 15g of chicken broth powder.
 After cooking the chicken, shred it.
 Heat the oil in a pan, add the onion and garlic and let it brown.
 Add the shredded chicken and season with the rest of the salt and the chicken, pepper and coloral broth.
 Allow the water to evaporate completely and remove from the heat.
 Remove all remaining liquid from the pan.

TEXTURE:
 Mix the water and the flour and beat the mixture in the blender until obtaining a homogeneous texture.
 Take it to the fire, being careful not to let stick to the bottom of the pan.
 Let cool and blend into the filling in small portions to achieve the desired consistency.
 Add this texture to the chicken filling in small portions until it reaches a soft texture, in which, when tightening, the filling will slide through your fingers.

FORMAT:
 Mount and prepare your equipment as instructed in the manual.
 With the batter already at room temperature, place it in small portions in the bucket of your equipment as recommended in the manual.
 Repeat the process with the filling.
 Turn on your equipment and press the reset button.
 Press the stuffing button and wait for it to come down through the spout before reaching the cutter.
 Disconnect.
 Turn on the dough button and wait until it reaches the height of the filling.
 Disconnect.
 Turn on the cutter.
 Turn on the dough and the filling.

PACKAGING:
 Mix the starch and water.
 Pass your salted in the mixture.
 Pass your salted in the flour and fry in hot oil and you're done!
 Remember: Feed the bucket of your equipment in small portions according to the desired production.
 This recipe yields approximately: 400 units of 20g.