Ingredients
PASTA DOUGH
• 360g of 00 flour (normally 1 egg for 100g of flour, but I prefer keeping the dough softer)
• 4 medium size eggs
FILLING
• 1kg of Potatoes
• 50g of Parmigiano Reggiano cheese, grated
• salt to taste
• Freshly ground nutmeg to taste
TO SERVE
Serve it with your favourite sauce or (most common one) ragù Bolognese and Parmigiano Reggiano cheese.
Preparation
Place the potatoes, no skin, in a large pan and steam (no contact with water to avoid too much liquid later on).
Place over a medium heat and bring to a boil. Cook the potatoes until tender all the way through.
Drain, while they are still hot, pass through a potato ricer into a bowl.
Mix the potato mash with Parmigiano Reggiano cheese, pinch of salt and nutmeg.
Cover with a towel and leave to cool.
Next, begin by making the pasta dough. Pour the flour into a work surface and make a volcano in the centre. Crack the 4 eggs into the well and stir with a fork to combine. Once the eggs are mixed into the flour, use your hands to knead the dough until it becomes smooth and elastic (about 10 minutes).
Wrap the dough in cling wrap and let it rest for at least 30 minutes.
Stir the potato filling and transfer to a piping bag (or using a tablespoon and a fork).
Unwrap the dough and flatten it till 2mm thick with a rolling pin.
Pipe a small amount of filling (around a teaspoon) making lines leaving about 3cm in between them.
Fold the sheet of pasta into itself to form small pockets. Press down the pasta in between heaps of filling to remove any air bubbles. Then, using a pasta cutter (see the one I am using today in the picture) cut out the tortelli using pressure.
Bring a large pot of salted water to a rolling boil. Add the tortelli and cook until they start to float.
Drain them and transfer to a saucepan. Use the sauce you prefer and enjoy your Tortelli!
