Ingredients
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200g ‘00’ flour
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2 medium eggs
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Fine salt
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Olive oil to taste
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Flour for dusting.
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Add another egg and 100g flour for each extra person.
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Method
SERVINGS: 4
- Place the flour on a table and make a well in the centre. Crack eggs into the well, add salt & olive oil. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, a little at a time, until everything is combined and knead the dough into one ball. If the dough is too moist, add flour, if the dough is too crumbly, add water, a little bit at a time.
- Time to roll the pasta dough, either by hand or with a long rolling pin. Getting it thin enough to go into the pasta machine is the trick.
- Then run the pasta dough through a pasta machine on progressively thinner settings until it’s paper-thin. If the pasta is sticking, dust lightly with flour. Dust the dough every time you put it through.
- Once you have rolled your pasta the way you want it, cut it and shape it right away. Pasta dries very quickly so keep it covered with a damp cloth. Cut into strips 10 cm wide, then cut the strips into 10 cm squares.
- Centre a teaspoon of filling in the middle of the square. Dip your finger in the bowl of water and run it along the edges: this seals the dough edges which is really important so they don’t open later on boiling. Fold the square into a triangle and pinch two corners together, and seal tightly. Bend the third remaining corner back.
- Cooking tortellini is easy. Bring a large pot of vegetable broth (recipe below) to the boil. Lower the tortellini into the water, a few at a time, with a slotted spoon. Stir the pot frequently to prevent the tortellini from sticking. When they float to the surface (about 5 minutes) they are ready.
- Tortellini can be made ahead of time and frozen. They will keep for about 3 months. Cook directly from the freezer but increase the cooking time by a minute or two.
- Add your choice of cream or tomato sauce to top off this delicious dish.
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