Yid.Dish: Tortellini and Tachlis

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Carla shared with us the ancient Italian secret of mixing pasta dough with a food processor. She promised us it created a perfectly luscious pasta noodle without the mess of the old “egg in a well of flour” method.

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Carla kneaded flour into a batch of spinach dough, which we used to make linguine. (The water in the spinach made the dough a bit wet, so the extra flour evened things out.)

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We used a pasta machine to thin out the mounds of dough into perfectly flat sheets. You can buy one here.

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We filled our tortellini with a ricotta cheese and parsley mixture. The original plan was a pork and chicken mixture, but once Carla found out I was a vegetarian and Jewish she kindly switched the menu!

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The first step to making tortellini is pressing the dough into a triangular packet around the filling. A little bit of water on the tips of your fingers helps seal the dough together.

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Here are our beautiful tortellini! They look pretty authentic, no?

Basic Pasta Dough
This is not the exact dough recipe we used, but it’s from Gourmet, so I trust it completely!

2 cups flour
2 1/2 large eggs
1 tablespoon olive oil
1 to 2 tablespoons water

In a food processor blend all ingredients except water with a pinch salt until mixture begins to form a ball. If mixture is too dry, add enough water, a little at a time, to form a stiff dough.

On a lightly floured surface knead dough until smooth and elastic, about 8 minutes. Pasta dough may be made 2 hours ahead and chilled, wrapped well in plastic wrap.

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