Tortellini

Special Equipment:

1 Pasta Machine - or a rolling pin


Ingredients for the dough:

200gr plain white flour (more for kneading and rolling)

2 eggs


Ingredients for the filling:

100gr chicken mince

100gr pork mince

½ garlic clove, crushed

1 ½ tbsp finely chopped basil

1 tbsp finely grated parmesan

Pinch of finely grated nutmeg


Feeds 2 people

 

Method:

  1. Pour a glass of wine.

  2. Add your flour to a small bowl. Add an egg and mix with a fork until blended.

  3. Pour the mixture slowly onto the bench top and bring into a ball, add more water or flour if required.

  4. Knead the dough for about 5 mins (longer if you like). Remember, the dough is meant to be stiff, there is normally no need to add extra liquid.

  5. Rest the dough for 30-60 mins in the refrigerator, this allows the glutens to relax.

  6. Take out the dough. Set the machine to 7 (or whatever the widest setting on the knob is) and roll your piece of dough through a couple of times. Fold in half or lengthways if required and re-roll. Make sure it's always well floured.

  7. Change the knob to 5, roll it through and then to 2. You should have a smooth length of dough.

  8. Fold dough sheet length ways into thirds. Open the dough sheet, grab a knife and cut into thirds.

  9. Then, fold corner to corner to make a square and cut squares.

  10. In a new bowl, add the chicken and pork mince, the garlic, basil, parmesan and nutmeg.

  11. Wet your hands and make tiny balls of meat mix, roughly 1/2 a teaspoon.

  12. Place a ball of the mixture in the centre, brush edges of the pasta square with water, fold in half to form a triangle and press to seal. Do a tortellini twist see this video as an example.

  13. Pot a large pot of salted water onto boil.

  14. Once you have made all of your tortellini, add the pasta to the boiling water and cook for around 3-4 minutes until al dente. Once cooked, strain and serve immediately with your Brodo.




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