Tortellini

Published September 1, 1993.

Why this recipe works:

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky… read more

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.

less

Makes about 90

Tortellini's rounded shape is more labor intensive than either ravioli or tortelli, making it a good choice when there are several people working the kitchen. This recipe produces relatively large tortellini; to make tortellini for soup, cut pasta into one and one-half or two-inch strips.

Ingredients

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