Hand made pasta! Tortellini in broth … a long work … but worthy!

Ok…

So let’s start from the home made pasta, from which I’ve made even some “tagliatelle”.

You need some flour and eggs. Around 500 g of flour and 5 eggs (this is the right proportion).

I have started with 3 eggs but they were not enough! You have to be able to work the dough … too much flour it doesn’t stay together. Make first a kind of  “volcano” with the flour where to place the eggs. And then mix it all.

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Work a lot the dough. It should become a nice not sticky nor too dry ball. I added a couple of more eggs and just a few drops of water to soften it a bit more, but pay attention that water sticks!

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Then leave it one hour to rest in a peace of cloth, possibly with no flavours of soap!

You will see after one hour the change in consistance and shape: more homogeneous, and smelling delicious!

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Meanwhile you are waiting this hour for the dough to rest, you could prepare the filling. I did it by myself, just creating something tasty. You could use your fantasy. Even fish … whatever you feel like …

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I put some Mortadella, some Prosciutto Crudo (raw ham) from Tuscany (DOP), some liver (cooked just in some water). And of course Parmesan cheese grated.

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I’ve just mixed all together, adding just at the very end one egg to melt more the mixture.

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Ok. At this point let’s go back to the dough. Let’s work it! and with a “little wheel” let’s cut it.

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So now you are ready to make the tortellini!!!

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Put the filling. Bend the pasta to form a triangle. Stick together the borders.

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Bend the two sides of the triangle, helping with a thinger, and stick them together. Tha’t it. The only thing I’ve done them too big. But it was my first time so …

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With the pasta remaining I did some tagliatelle.

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So what I decided to do, was to freeze them because it was already so late at night! It’s a long work, I’ve told you …

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So today I have taken them out from the freezer.

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I had as well the broth in the freezer. So I just put the broth in a sauce pan with some water because it was really concentrated (if you see the other post I did, you will see that out of all the broth making process I came out with just two “glasses full!”)

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The tortellini have to boil in the boiling broth to cook and get additional taste! Cooking tortellini just in plain water is a bit sad … and then the broth you could even drink it! (then you will stay a few days without meet because here is a concentration of proteins but nutrion a part…)

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That’s it ….

Just cook them a lot … especially if the pasta you made is thick. Inside the pasta has to be the same colour. I assure you very tasty. You could dress them with some grated parmesan cheese if you wish.

Some pepper?

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Well just enjoy anyway after this so long work!

And thanks again for reading me!!!

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