Tortellini
Ingredients:
- 3 cups all-purpose flour
- 6 eggs
- 1 teaspoon salt
Instructions:
- Combine the flour and salt and form a mound on a counter or large pastry board. Make a well in the center of the flour and crack the eggs into the well.
- Use a fork to beat the eggs gently and then start incorporating the flour into the eggs until a dough forms. It will be really sticky, but you want to use enough flour that you can start to knead it without it just completely covering your hands.
- Knead the dough for 10 to 15 minutes until it is an even yellow colour throughout and is smooth and elastic. Let the dough sit on a floured surface covered by a dry dish towel for at least 30 minutes.
- Cut the dough into more manageable pieces (I did 4 even sections). Roll out each section using either a pasta roller or a rolling pin. I tried to use my pasta roller, but it was giving me some trouble so I switched to the rolling pin. It took a lot of effort, but I was able to get it to be pretty thin. You want to be able to almost see through the dough so make is as thin as you can.
- Cut the rolled out dough into squares that are about 1 1/2 inches. Place about 1/2 teaspoon of the filling in the center of each square.
- Fold the squares into a triangle over the filling and pinch the edges together to seal them (use an egg wash if the dough gets too dried out). Wrap the little wings of the triangle around your finger and pinch those together to get the classic, folded tortellini shape.
- Bring a pot of salted water to a boil. Add the tortellini and boil for about 5 minutes until cooked through. Serve with pasta sauce and Parmesan cheese!