You can show off your pasta-making skills by making your own.When making fresh egg-based dough, roll it through a pasta machine or attachment until it's paper thin.Once you've cut the pasta into circles, fill them with a classic ricotta filling and fold them.You can serve the hand-shaped pasta with a little olive oil or pasta sauce.
Step 1: Take the flour and salt out of the bowl.
Put 2 cups of all-purpose flour and a small amount of salt into a mixing bowl and whisk for 10 seconds.Use your hand to make a well in the center of the flour.
Step 2: Make a soft dough by cracking 3 eggs into the flour.
Use a fork to whisk the eggs.Slowly add the flour on the sides of the eggs.The dough should be sticky.If you prefer, you can combine the flour with your fingers.
Step 3: The dough needs to be kneaded until it's elastic.
Once the dough is too thick to mix with a fork, turn it into a work surface.Use your hands to stretch the dough.When you press your finger into the dough, it springs back.If the dough sticks to your hands, sprinkle more flour on your work surface.
Step 4: Rest the dough for 30 minutes.
Place the ball of dough in plastic wrap and chill it.It should be left for at least 30 minutes or up to 2 hours.The pasta isn't hard if you rest the dough.The dough can be refrigerated for up to 2 days.Before you roll it out, make sure the dough is at room temperature.
Step 5: Chop the parsley and grate the cheese.
There is a bunch of parsley on the cutting board.When you get 1/3 of a cup, use a chef's knife to mince the parsley leaves.If you want to get 1/2 cup (50 g), you have to grate it against the smallest side of a box grater.Put the two food items in a bowl.If you like Asiago, you can substitute it for the other one.
Step 6: Add some ingredients to the bowl.
The whole-milk ricotta should be put in the bowl with the parsley and Parmesan.Then add 1/3 of a cup of fine sea salt.
Step 7: To make a smooth filling, mix the ingredients.
Combine the ingredients with a wooden spoon.The seasonings should be incorporated when the filling is smooth.Roll out the dough while you chill the filling.You can make the filling up to 6 hours in advance.
Step 8: The dough should be divided into 4 parts.
You can unwrap the pasta dough after you've made the filling.Place the dough on the baking sheet.Sprinkle a little flour on the dough after you cut it into 4 equal portions.The dough should be covered by a kitchen towel.
Step 9: The dough should be rolled into a thin sheet.
Set your pasta machine to the widest setting if you want to press 1 portion of dough.As you feed the dough through the machine, turn it on to low or crank it slowly.Run the pasta through again after adjusting the machine to a thinner setting.Continue rolling the pasta until it is as thin as paper.While you roll out the first portion, keep the other portions covered.
Step 10: Roll the dough into circles.
To cut out as many circles as you can, place the rolled portion of pasta dough on the floor and use a cookie or biscuit cutter.You should be able to get about 20 from a single roll of dough.While you cut the dough, place a towel over the pasta circles.The towel will keep the pasta from drying out.Take the pasta scraps from each portion.You can run them through the pasta machine.Cut 1 more circle from it.
Step 11: Put a small amount of filling on the circles and fold them in half.
The center of each pasta circle is where the ricotta filling should be spooned.You can brush the edge of the circle by dipping your finger in water.If you fold the circle over the filling, it will line up with the other side.The dough is sealed if it is pressed tightly.You should have a half-moon shaped pasta.To squeeze the filling onto the pasta circles, use a piping bag with a wide tip.
Step 12: The corners should be brought together to make the tortellini.
The tortellini is round if you pinch the corners a little.While you shape the remaining pasta, place the shaped tortellini on a baking sheet and keep it covered.To help seal the dough, you may need to wet your fingertips occasionally.
Step 13: Bring the water to the boil.
When the water begins to boil, place the pot of water in high heat.You can add salt to the water before you add the pasta.
Step 14: The pasta should be boiled for 4 to 5 minutes.
If you want to stir the pasta gently, lower it into the pot of boiling water.Take the pot of pasta out and put it in the water.If you want to taste the pasta, cut 1 in half.The pasta needs to be hot and firm.
Step 15: The tortellini can be served.
Put some butter or olive oil over the pasta.The taste of the homemade pasta and filling can be highlighted by serving it like this.Throw the pasta in your favorite sauce.For up to 4 days, store leftover tortellini in a container in the refrigerator.