I love homemade pasta. Yes, it takes more time but it tastes SO good! I usually either make lasagna or ravioli when I make pasta so I was happy to try something new. Tortellini is a little more time consuming than ravioli because each one had to be formed by hand but it was totally worth it! My family loved these little guys and I will definitely be making more tortellini!
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Recipe from Doughmesstic
3 cups All Purpose Flour
4 Large Eggs
Dash of Salt
2 TBSP Italian Seasoning
1 cup mozzarella
1/3 cup Parmesan
Pinch Garlic Powder
Using your stand mixer and dough hook, combine all ingredients on low speed until very well combined and the dough is a big ball. This is a tough dough, so watch the mixer – it will fight you a bit. Remove the dough and begin to knead the dough by hand until smooth and pushes back. I kneaded by hand at least 15 minutes, maybe more. Form into a ball and tighly wrap in plastic while you prepare the filling.
Have the filling ready when you are starting to roll out the dough. The dough needs to rest for around a half hour or more before you roll it. Cut the dough into thirds, and re-wrap the 2/3 you aren’t rolling so that it doesn’t dry out.
Roll out the dough with a pin or a pasta maker.
Once it is rolled out, using a large round cookie cutter (2 inches or so in diameter is what I used), cut out as many circles as you can. This dough will dry out pretty quickly, so don’t wander off. The dough that is left over after cutting the circles can be re-rolled to make more circle.
Once cut out, put a small amount of the cheese filling on the round, apply a small amount of water to half of the circle with your fingers, then fold in half, making sure to seal tightly. Finally, pull the sides together to form the classic tortellini shape and pinch the ends together.
Place the filled tortellini on a dishtowel as you go, so that they won’t stick to your work surface. Once you have finished the first third, move on to the remaining dough and repeat the process until all of the dough has been used.