Use Pasta as Dough
Has anyone tried this? And why would you use pasta as dough? Chef Davide Scabin of Combal.Zero in Rivoli, Italy, and New York City's Mulino a Vino cooks his pasta well past a chewy al dente, then purées it and turns it back into dough. He uses it for dishes like giant stuffed ravioli; macaroni soufflé, in which the purée subs for the flour and butter; and fried bomboloni.