Best Basic Tortellini Pasta Recipes

TORTELLINI

Steps:

• In a bowl combine all ingredients, except for the pasta and egg wash.
• Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
• In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
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• By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. .
• In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. .
• Yield: 4 to 6 servings .
• Preparation time: 5 minutes .
• Cooking time: 3 to 5 minutes in boiling water .
• Ease of Preparation: easy.

BASIC TORTELLINI PASTA

Steps:

• Mix flour and salt in a bowl.
• Create a well with the flour and salt.
• Whisk together the three eggs, oil and water thoroughly.
• Add wet ingredients little by little to center of flour well, mixing gradually until dough becomes a ball.
• Turn onto a lightly floured surface, and knead until ball is smooth and elastic.
• Add more water if necessary.
• Allow to rest for thirty minutes in a lightly oiled bowl, covered with plastic wrap.
• After thirty minutes, cut dough into circles that are approximately 2 inches in diameter.
• Place 1/2 to 3/4 tsp of filling in center of dough circle, fold over into a half moon shape, and then join edges around your finger, forming a circle shape.
• Cook tortellini in 2-3 batches, in hot salty boiling water for 6 minutes or until firm.
• Drain, and then add to sauce!