Passport & Plate - Homemade tortellini
Italy | Monday, March 2, 2015 | 3 photos
Ingredients
630 g flour 00
30 g semolina flour
370 g of eggs
For the filling:
650 g of ricotta cheese
75 g of grated parmesan
7 g of salt
chopped parsley to taste
nutmeg, to taste
How to prepare this recipeMix ingredients to make the pasta together until you have a nice a smooth dough. Divide the dough into equal parts, weighting them, about 510 g each.
If you notice that the dough is too dry, add a little bit of beaten egg. If the contrary is too wet, add a little flour at a time.
Place each dough to rest for at least half an hour inside a plastic bag or wrapped with cling film before you start using the dough.
Flour the cutting board with a mixture of plain and semolina flour and begin to roll the dough.
After rolling out the dough, let it dry for at least 30 minutes before cutting to make the noodles. Instead if you want to prepare tortellini or tortellini or any other fresh filled pasta, you have to work with it straight away.
To make the filling:
Mix very well all the ingredients together and let the mixture rest in the fridge for at least 3o minutes.
Cut in small squares the fresh pasta (roughly 3-inches by 3-inches) and put a tiny bit of filling in the middle. brush the borders of the pasta with a wet finger and fold the pasta in a half, to get a triangle shape, then close the sides very well, with a little pressure of your fingers. Draw the bottom two corners of the triangle together around the nail of your pinky finger and press to stick them together.
Let them dry for half an hour and then cook them in salted boiling water for about 2 minutes.
Drain the pasta and serve with your favorite sauce.
The story behind this recipeFresh pasta is a tradition that I get from my mom, and before she got that from my grandmother. I remember with joy our Sundays while cooking and making this wonderful recipes that we used to share together with the whole family, talking about cheerful anecdotes while tasting this wonderful dish.
That was the taste of happiness, enclosed within a small filled tortellino.
My grandma passed few years ago now, but every time I'm making tortellini, I remember of her and her wonderful ragù. But that's another story...
