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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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See my recipes for tortellini fillings-these are what I've used to fill this pasta. Ingredients:
2 cups flour |
1 pinch salt |
3 eggs |
1 tablespoon oil |
1 tablespoon water |
Directions:
1. Mix flour and salt in a bowl.
2. Create a well with the flour and salt.
3. Whisk together the three eggs, oil and water thoroughly.
4. Add wet ingredients little by little to center of flour well, mixing gradually until dough becomes a ball.
5. Turn onto a lightly floured surface, and knead until ball is smooth and elastic.
6. Add more water if necessary.
7. Allow to rest for thirty minutes in a lightly oiled bowl, covered with plastic wrap.
8. After thirty minutes, cut dough into circles that are approximately 2 inches in diameter.
9. Place 1/2 to 3/4 tsp of filling in center of dough circle, fold over into a half moon shape, and then join edges around your finger, forming a circle shape.
10. Cook tortellini in 2-3 batches, in hot salty boiling water for 6 minutes or until firm.
11. Drain, and then add to sauce!
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