An amazingly simple recipe to bulk produce tortellini pasta. Add the filling of your choice and freeze ready for a rainy day. Cook direct from frozen so no last minute panics.
Add the flour, eggs and a pinch of salt into the processor except with a dough blade. Turn on low and as the eggs start to mix with the flour, increase the speed slightly until the dough becomes a lovely smooth ball with the sides of the bowl lovely and clean.
3 large eggs, 260 g all purpose flour, 1 pinch salt
Remove from the bowl and wrap in plastic wrap/clingfilm. Pop this into the fridge as well for 30 – 40 minutes.
When ready, divide the pasta dough into thirds working with one part at a time keeping the rest under a damp kitchen towel to prevent drying out.
Roll the pasta dough into very thin sheets or use a pasta machine. When the pasta is ready, cut the sheets into squares approx. 1.5-inch square.
Add about half a teaspoon of your filling to each square and then fold the square into a triangle with the filling in the centre of the longest side. Then gently roll the triangle from the longest side to the point sealing the filling in. Then gently fold the two ends together to form tortellini.
To serve tortellini is very easy. Place a saucepan over a medium high heat and add the beef stock. Once boiling carefully lower the pasta into the stock and don’t worry they will sink.
However, when they float to the surface, they are cooked and should be removed and served immediately either with the stock or with a thick cream sauce and chopped herbs.