LA-based husband-and-wife team Danielle Duran Zecca and Alessandro Zecca married their Mexican and Italian culinary backgrounds in their Mexitalian popup-turned-brick-and-mortar called Amiga Amore. "Amiga Amore is the friendship that turned into love not only between me and my husband but between our two cultures," Danielle says. We are in awe of the mashups they make with masa, particularly pasta dishes like menudo cappelletti (a blue masa-based dough filled with beef and tripe) and tortellini in a birria brodo. Chef Danielle kindly shared her recipe for masa pasta dough, which can be adapted to whatever shape and filling you choose.
3 whole eggs plus 2 yolks (this is based on medium farm eggs; if using large eggs, use 2 full eggs and 2 yolks)
Directions
Mix dry ingredients together and pour onto a wooden board or countertop.
Create a well in the center of the dry ingredients and add eggs. Using a fork, slowly incorporate the eggs into the flour. Once little pebbles form, collect the dough together with your hands and knead until a smooth dough forms, about 10 minutes. If the dough feels dry, add some water to your hands to dampen. If it is too wet, add a touch of 00 flour.
Let rest, covered, for 1 hour before rolling out using a pasta machine or a rolling pin. Note: this dough handles a bit differently than all-wheat pasta dough. You may need to run it through the machine a few more times than you would pasta.
Shape and fill as desired: cut into circles, fill and shape for tortellini or cappelletti, or cut into squares, fill and shape for ravioli.
