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By: Deanna Linder
This post has been a long time coming. Religiously, about every six months, since we started the blog, I’ve wanted to post a recipe for fresh pasta, and somehow haven’t gotten around to doing it. The culprit is usually not enough time at the end of a day’s shoot. This time we got it right and scheduled the pasta to be the first dish shot.
Knowing how to make fresh pasta is a very liberating experience. With the help of a machine and some very basic ingredients, you are able to create pasta which is worlds away from the stuff you buy at the supermarket.
There are two major components which go into making really good homemade pasta. The first is the type of flour you use. Some fresh pasta recipes call for regular all-purpose flour. In our opinion it’s like trying to a make a cake with cornstarch. Just don’t do it. The best types of flours to use are Italian typo ‘00’ or Semolina flour. We made this recipe with both, and the Semolina flour (DeCecco) yielded very comfortable and durable dough to work with.
The second component is patience. Homemade pasta is not hard to make, but if you don’t have the time and patience, I can assure you it won’t come out as you wish. Put on some background music, pour yourself a good cup of wine, and enjoy the process.
Some tips before you get started:
-If you are making fresh pasta, you might as well make a good amount. We like to make about 500 grams/¼ lb. pasta- we used half for this recipe and put the rest in the freezer. You can keep it covered in the freezer for up to 3 months.
-If the dough is dry and crumbly, add another egg yolk until the dough comes together. You can also slightly wet your hands with water while working the dough.
-We rolled out the dough until number 7 on the machine, which is pretty thin. Essentially you can make fresh pasta without a machine, but keep in mind that you probably won’t be able to get the desired thinness using a rolling pin.
Ricotta and Honey Tortellini
This dish is meant to be served as a dessert-but the dough can be used to make regular pasta as well.
Ingredients for about 6 servings (10 tortellini per serving):
Ingredients for pasta:
4½ cups pasta flour
1 tablespoon olive oil
1 tablespoon water
½ teaspoon water
Ingredients for filling:
200 grams/7 oz. fresh ricotta cheese (unsalted)
125 grams/4.5 oz. mascarpone cheese
3 tablespoons honey
½ teaspoon cinnamon
Ingredients for sauce:
100 grams/3.5 oz. unsalted butter
2 tablespoons honey
½ fresh vanilla bean, halved lengthwise
8 comments to “Ricotta and Honey Tortellini”
I bet they are very very very deilicious!
Can’t wait to try
Thanks Migle, great blog!
What an intriguing recipe. I love the idea of serving the tortellini as a dessert.
Wow!!!!Tortellini are one of my favourite things…in Parma we prepare “anolini” 😀 if you want to see the recipe you can find it in my blog: http://lagelidaanolina.blogspot.it/2011/11/l-arte-del-galleggiamento.html
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