I’d never made tortellini … I first made the fresh pasta recipe from Obsessed with the Best. I knew it might be difficult to knead since it called for all 00 Flour. Kind of a fussy recipe, 2 eggs + 2 yolks. I got very tired trying to knead it so threw it in my mixer with the dough hook until it formed a ball. I then tried kneading again.
I wrapped it in plastic wrap, left on counter 1.5 hours. Used the kitchenaid pasta attachment to roll out the dough, thinnest setting.
I made the filling in the Cuisinart, whole milk ricotta, frozen peas, parsley, parm, lemon zest and juice, s & p. 2 cloves of garlic.
I don’t want to admit how many hours all this took. (My knees still hurt so I had to take breaks.)
I should have spaced them out on my half sheet pan, ones touching melded together!
Boiling water, simmered for 4 minutes, served with butter, Parmesan, black pepper.
They were very light tasting, more like a Northern Italian dish.
Ravioli waste less dough … I don’t know if restaurants reroll the scraps.
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Marcella Hazan’s pasta recipe is much easier, uses all-purpose flour. After the first time with her recipe, I’ve used half all-purpose, half 00.
Obsessed with the Best recipe is much more complicated and I don’t think it tastes better.
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We make Tortellini pretty regularly at work, but the Pasta and Filling are different than what you describe.
How are you getting “Scraps” from cutting your Dough? We cut square Pieces and there is virtually no loss.
As an aside Tortellini is a northern Italian Dish. Bologna claims it as it’s own as well as all of Emilia-Romagna.
I looked at recipes online and one said to use a 3” round cutter … largest I had was 2.5 so I used that.
So squares wouldn’t have scraps. I know mortadella is a typical filling, am trying to avoid the cured meats I adore, was raised with.
I ended up tossing the scraps rather than experimenting with it, I was very tired at that point. I still have filling, thinking of using it in a sandwich with slices of cucumber.
Yeah Mortadella, Prosciutto, Parm and Nutmeg is the filling we use. Some recipes call for uncured Pork Loin as well (relying on the fat from the Mort.)
The filling you described sounds like it would make a good Tortelloni
Here is an example of using Squares
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