You may think making tortellini will be incredibly difficult, try it once and you'll find it's quite easy! First make pasta dough. You can find the recipe for this dough here.
Equipment:
-Rolling Pin, Pasta Crank, or a wine bottle works as well
-Knife or Square Pasta Stamps
Ingredients:
-More Flour
-Water (Italian Glue)
-Tortellini Filling (Find some example recipes below)
Instructions:
1. After you've created the dough and it is not to sticky, start rolling it out using a rolling pin or pasta crank. If you are using a rolling pin, make sure to dust the counter top with flour and flip the dough as you continue to roll it out. I like to dust the flat dough as I flip the dough. You know that you are done when the dough is somewhat transparent, you should be able to make out the design of your counter underneath it. For Tortellini, thinner sheets of pasta are better.
2. When the dough has been rolled out, it's time to start stamping out the Tortellini squares. You can use a stamp or a knife to cut out the shapes. If you use knife they just won't be even and it will be a little harder to fold them.
Protip: If you are using a pasta stamp and have dough scraps, tear them into small pieces, put them into a tupperware, and save them for in the fridge or freezer for soup noodles.
3. One by one add a little bit of filling to the center of your Tortellini squares.
Use your finger to add water to the edges of the square. Fold the square in half diagonally and pinch the edges together. If there is too much filling and it starts to spill out, add less filling to the next one.
4. When you have a sealed triangle shape, push the flat side with the filling down slightly. Then fold the two points across each other and glue together with water.
5. Bring a large pot of water to a boil, when the water is boiling add salt and then add your Tagliatelle roses. Cook for 5 minutes to make your pasta al dente. Taste to make sure it is to your liking and then drain.
6. Combine with your favorite sauce and serve.
Pesto Ricotta Filling
-3 cups ricotta cheese
-3/4 cups Parmesan
-1/2 cup pesto
Mix together.
White Truffle Ricotta Filling
-3 cups ricotta cheese
-3/4 cups Parmesan
-2 tbsp truffle oil
Parmesan Ricotta Filling
-3 cups ricotta
-1 cup Parmesan
-2 tbsp olive oil
Mozzarella Ricotta Filling
-3 cups ricotta cheese
-1/2 cup Parmesan
-1/2 cup Mozzarella Cheese
-2 tbsp Olive Oil
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