Tortellini 101: A Beginner's Guide to Making Filled Pasta
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- Опубліковано 23 вер 2024
- When you are looking to make something special, fresh homemade tortellini are a great idea. It’s sort of a zen thing to make fresh egg pasta dough, roll it out with a pasta machine, and fill it with a combination of meat and parmesan. Topping it with a traditional brown butter and sage sauce and then grating over some amaretti is as unusual as it is delicious!
Great recipe Chef, looking forward to trying them.🇬🇧
Hope you are well & will post a new recipe soon.
2:01 where do you buy your flour
I use a mechanical extruder, with a sheeting die. As a result of the higher pressure, I use less of an egg mixture to obtain "pliable" sheets. Do you have experience with mechanical extruder and do you have any suggestions?
The mechanical extruder that I use is a "Bottene Lillo Due."
As far as the filling goes, I also get a Procutto end and combine that with the Mortadella and pork shoulder, along with ricotta, spinach and nutmeg. Thoughts?
Also, for the filling, I use a piping bag instead of fingers. I have found this alternative very successful.
Thanks
The only experience. have with extruders are the plastic ones that cost somewhere around $100 and have not been happy with them. There's definitely a learning curve but the one you have is something else that I am sure gets much better results.
Your filling mix sounds delicious, too. Since you have some ricotta in yours the consistency allows for a piping bag. The consistency of the one I made is the traditional one and would be too dense for a bag. Anyway, thanks for watching!
@@actuallyitalian For variety, I suggest getting an extruder for home use. There are distributors in Italy who carry them and a large assortment of bronze dies. The Bottene Lillo Due that I use cost me about €1,500 and dies range between €70 and €85 each three years ago.
There are also videos of the Bottene Lilo Due on UA-cam. Just do a search.