I’m Going To Make Homemade Tortellini.
- All-Purpose Flour
- Little Bit Of Olive Oil
- Pasta Dough
You’ll just need flour all-purpose flour and salt eggs a little bit of olive oil and some water it’s just my standard pasta dough. I love this recipe I use it for years and years and years. you can add tortellini to that as you starter and you make fresh tortellini and it’s awesome I like to make mine in my food processor you can make your dough by hand if you want to I actually think that it works really well in a food processor so that’s why I make it this way I always make any food processor and it works out really well – my flour is salt I need to add some eggs and just about a tablespoon of olive oil and now I’m going to do is I’m going to pulse this until it starts coming together and once it starts coming together I can start streaming in a little bit of water at time until I get to the right consistency that I am looking for.
I want to show you what you should be looking for at this stage it looks like very coarse kind of like sand perfect now when you add the water it’s going to start coming together let me just take that off and then just stream in a little bit at a time until it gets to where you want it to be is what you’re looking for it’s a little bit sticky at this point but that’s perfect that’s exactly what you’re looking for and I’m telling you this pasta dough works every single time it just works perfectly every single time and you can use it to make ravioli which I have you can use it to make fresh lasagna sheets which I have you can use make fresh pasta like say a daily pappardelle whatever you want it’s perfection okay that looks great I’m just going to wrap this in some plastic wrap.
I’m going to just pop this in the fridge for a little while and let it set and that’s it and then we’ll start shaping them might go in the fridge for about an hour and now we’re ready to start forming and stuffing our toilet leaning now you can use whatever stuffing you want for me the base is always ricotta and parmigiano-reggiano and that’s kind of my go-to and then.I can use them and anything that I want use them in a pink sauce and use them in I mean really literally anything and that’s my favorite flavor combination for like soups but you can use anything in this filling that you that your heart desires all I have is some good ricotta parmesan reggiano freshly grated.I’m going to just mix it together briefly not going to really worry about it right now oh can be so good.
I have a baking sheet which is a little bit of cornmeal on it not much when you semolina h21 to this is a biscuit cutter a 3-inch biscuit cutter which is what I use to cut my little tour Leaney and you little flour a little bit of flour my pasta machine now. I know some people will ask me if they can use if you know if they can do this without a pasta machine and of course you can it’s just that to get the pasta to the thinness you need it like the thickness it is virtually impossible for me to do it without a pasta machine so if,you can do it without a pasta machine then more power to you and by all means go ahead and do it by hand.I just know that I can’t roll out my pasta dough without my pasta machine so,I’m going to do is cut this into eight pieces and you take each piece you try to just shape it into a bit of a rectangle.
I keep the rest of them covered in plastic wrap so that it doesn’t dry out get my little hook on here and now.I start at the widest and work my way down so,I start at seven which is really six oh no mother just seven on there and then.I will go all the way down to the two or the one and depends you just want to make sure that this pasta dough is really nice and thin otherwise you’re going to end up with really thick thick you know milky sort of evening which is all you want so now we go down a notch and just put a little bit of flour like that just not a lot you see I’m just sticking my fingers and just kind of brushing it like so just and I doesn’t stick to my pasta machine and this dough works so so so so well that you really will never worry about it not you know shredding or tearing none of that at least.I have never found it to be an issue that’s why it’s the only class to do.
I ever use so once you have your pasta sheet rolled out nice and thin and you cut them out using your cutter this is just my biscuit cutter you lay them flat to make sure that there’s a little flour under them so that nothing sticks because there’s nothing worse than something sticking but you want to just put as little as possible and then I put my filling in a piping bag and then you just do about that much let’s say about half a teaspoon for each one and I’ll show you how I form them not sure if, this is the correct way to do it but this is how I’ve always seen it done in my family so I just put water on half of the edge seal it like that even make sure that there’s no air bubbles seal it and then you fold this top back like that and then you kind of go under and seal and that’s how you get your little tortellini set that right there now don’t worry or panic if, some look more wonky than others who cares you’re going to be delicious and really all you need is that little fold right there because this is what holds your sauce this is what holds your broth or everything and that’s just kind of like the standard shape.
I’ll show you one more time okay ready fold it in half like that okay pinch it down fold this half over and then go under to seal a you want me to show you again one more okay well do one more water on half okay Oh run seal seal seal make sure there’s no air take the edge for this too you fold it over top like that then you go under and wrap it around your finger see you lit and turn it upside down like that that’s it I’m going to do just these three more.I’m going to save the rest of my pasta dough for tomorrow because I’ve got some more filling and I have a little bit of prosciutto I’m going to put in them in that I’m going to save that for the freezer because these freeze incredibly well and any time you’re in the mood for a little broth pop a few of these in there you good to go now at this point.
You can boil them you can pop them in the fridge until covered until whenever you need them and you can freeze them the choices are endless but I’m going to show you now is just I’m going to spoil some in some chicken broth and then I’m going put Parmesan cheese on them and eat it like that because that’s like one of my favorite things in the whole white world and I do want to show you what they look like when they are cooked so I’m just going to do a little bit just for me all right to put them in a little spider thing like so I’ve got some chicken broth boiling away this is plenty for me they take no time at all to cook once they slope they are done so I’m going to put the rest of these in the fridge and then combine them with the ones I’m going to make tomorrow and then. I’ve pop those into the freezer in the meantime.
I’m gonna go grab some Parmesan cheese so, that I’m ready to give these a try these are done you can see they plump up quite a bit look so cute they are how many of you have grown up eating tortellini and chicken broth with Parmesan cheese.she used to put an egg in there as well.I found like egg drop soup she dropped an egg right in there right before she would pull them out just like.I’m doing now so good and put a little bit of Parmesan cheese on top and I kind of melt into the broth oh goodness smells so good smells like home.