Fresh pasta: Sundried Tomato and Mozzarella TortelloniSunday, August 28, 2011
I bought a pasta machine in Cardiff and I've experimented a few times with different fresh pasta recipes and pasta shapes (whilst figuring out how to fold them!). I particularly like Tortelloni - large, pocket-like pasta shapes filled with a filling of your choice and held together by clever folding. The recipes are not as clear cut: the brighter the pasta, the nicer it is, but that means that you've got to use more egg yolks than seems quite right (one very popular online recipe calls for 11 egg yolks!).
- 3 cups plain flour
- 4 large eggs
- 1 teaspoon extra virgin olive oil
- ½ teaspoon salt
- 4 tablespoons warm milk (as needed)