tortelli

I had always planned to post a “Do It Yourself” homemade pasta. This is it! I love playing with dough so I must say this was a lot of fun. I am so glad I purchased the little Italian book Il libro della Pasta which gave me the idea and the inspiration to try to make pasta myself. Unfortunately, they don’t show how to make Tortelli so I had to check videos on Youtube.

So here it is, the recipe with step-by-step directions!

The recipe

From Il libro della Pasta secca, fresca e ripiena.

Gives about a dozen tortelli (big) or twenty-something tortellini (small).

200g white flour (I used 1/4 whole wheat)

2 eggs

1 tbsp olive oil

Pinch of salt

Put your flour over a clean working surface and dig a hole. Put your eggs, oil and salt in it and mix with fingers until you get a nice homogeneous dough. Stretch the dough with a rolling pin or a pasta machine to have a long, thin layer of dough. Cut in squares. I made mine about 2″x 2″ and the tortelli were quite big. Put your mixture (I’ll put the recipe of mine at the end) in the middle of the square and let the fun begin! Fold a corner to have a triangle. Press to seal the sides.  Roll the bottom of triangle towards the tip.  Flip the whole thing over.

(Note: I saw afterwards that traditionally the tortelli are folded directly without being flipped over.) Fold both wings in and press them together with your fingers to seal. And here you go! Nice little tortello 🙂 You can store your pasta in the fridge or the freezer. Cook in boiling water for a few minutes. They will float when ready.

Hazelnut and Parmesan cream filling recipe 

1 tbsp. olive oil

1 tsp. room tempered butter

1 tbsp. finely ground hazelnuts

2 tbsp. chopped hazelnut

2-3 tbsp. shredded parmesan

Pinch of dried thyme

Pepper

Mix all the ingredients in a bowl. Scoop in middle of pasta squares. Serve with your favourite tomato sauce.

Try the recipe and let me know what you think!

Homemade Pasta (Tortelli)
Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.