Home-Made Pastas! Mushroom and Spinach Stuffed Tortellini!

December 28, 2016 elthecook No comments exist
 
 
 
 
 
 
 
Hey from EL The Cook!
 
There’s nothing quite like freshly made pasta..
 
Pasta lovers prefer to purchase packet pasta cause its easy to cook and quick to make. We used to follow to same at our home, until we tasted the difference between the freshly made ones and the marketed ones.
 
The remarkable thing is that pasta dough is quite easy to make if you are comfortable working with your hands and a little flour. The first time you try pasta dough, though don’t expect it to be the best. We assure you that every time you make it, it gets better and better!
 
Like all flour preparations, pasta when made with love tastes the best!
 
 
 
 
 
 

For the Home made Tortellini:


INGREDIENTS: ( Makes 24 puffs)
 
Cooking Time : 30 minutes ( 25 minutes prep + 5 minutes boil)
  • 2 cups All purpose flour
  • 1 teaspoon salt
  • 3 large eggs, plus 1 for egg wash
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon butter
  • Salt and pepper to taste
  • 10 leaves of spinach
  • 5 button mushrooms
  • 3 cloves garlic
 
KITCHEN EQUIPMENT:
  • Standard cup measures
  • Pasta machine
  • Rolling pin
  • Fry pan
  • Spatula
 
METHOD:

A) For the Filling:

  • In a non-stick pan, on medium heat, melt the butter, add in minced garlic
  • Add in chopped spinach and finely chopped mushrooms.
  • Saute for 5 minutes until filling is moist but not wet.
  • Leave aside to cool


B) For the Pasta:

  • Combine the flour and salt on a flat work surface; Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. 
  • Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. 
  • Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. 
  • Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. 
  • Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
  • If you don’t have a Pasta Machine, roll your dough out as thin as possible with a rolling pin and then follow the steps below..
Image result for making tortellini
 
  • Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. 
  • With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into triangles and crimp the 3 edges with the tins of a fork to make a tight seal and fold them over your index finger. Dust the tortellini and a sheet pan with a little flour to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
  • Cook the tortellini in plenty of boiling salted water for 4 minutes; they’ll float to the top when ready, so be careful not to overcrowd the pot. Lift from water with a large strainer or slotted spoon.
  • Garnish with your favorite sauce, we did a basic white sauce with milk, cream and cheese!
 
 
 

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