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Pasta from creation to consumption

This is a little step-by-step hints and tip guide to producing an excellent tortelloni - delicious.

Prepare the pasta dough. A good rule is 1 large egg to every 100g of '00' pasta flour. 3 eggs to 300g, 5 eggs to 500g etc.

Beat the eggs and mix with the flour. Knead thoroughly. Rest.

Once the dough is rested, roll out. If you have a pasta machine then roll the pasta dough through 2/3 times on the widest setting before reducing the aperture and rolling the dough thinner. Continue to reduce the aperture until the pasta is running through on the thinnest setting. As the dough gets thinner you might need to cut the dough into lengths as when you roll it it becomes very long and as such more tricky to handle. Roughly cut the dough into portion sizes.

If you don't have a pasta machine (and I don't at home) then just roll the dough by hand. Once you've got the dough relatively thin take a cutter and cut out rounds of the dough. The rounds of dough must then be further rolled out. (By cutting them round it makes the dough more manageable and easier to roll to the desired thinness).

Once you have the dough into portion sizes, place a teaspoon of filling off-centre in the dough. Fold over the other side to make a pasty shape. Using your fingers press down around the filling to encourage a central dome shape with a flat frill border. Press down on the frill edges to seal the tortelloni. Now pull the ends of the pasty towards each other, the frill will move from horizontal to vertical to form the classic tortelloni shape.

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