There are a number of differing techniques for forming a tortellini. The most important snippet of information you will need to remember is that tortellini are smaller than tortelloni.
Our technique for creating tortellini is to wrap it around the small finger. Tortelloni on the other hand (excuse the pun), is wrapped around the fore finger.
We created a dough using Tipo 00 flour and egg since the results are quite a light pasta. The filling we used is our own 2-Cheese spread which is available at Rockledge Gardens market.
Pasta dough using tipo 00 and egg
- 300 grams (10.58 oz) Tipo 00 flour
- 3 medium eggs (170 grams – make up shortfall with natural water), at room temperature
- In a mixing bowl, combine the flour and egg, 1 egg at a time. Be patient as you knead it as it does take some time to form pasta dough.
- If your dough seems too tacky, dust it with a little more flour. If it seems too dry, spray it with a little natural spring water and continue kneading.
- Turn the dough out onto a lightly floured work surface and continue to knead gently for up to 10 minutes.
- Form the dough into a ball and lightly dust all over with flour.
- Place in a ziploc bag, seal and set aside at room temperature for up to 30 minutes.
- When you are ready to roll out the pasta dough, have a little pot of flour nearby that you can dip into to lightly dust the dough as you roll it.
- Be patient and roll the dough as thinly as you possibly can.
- For making tortellini, cut the dough into small squares. If you feel that the dough is drying as you work, lightly spray it with natural spring water as needed.
NOTE: The longer you leave your pasta to rest, the better it will be. You can make your pasta ahead of time. Ensure to dust it, seal it and refrigerate it for up to 12 – 24 hours.