By spatchcock on August 06, 2002
Photo by fleminglee
Photo by fleminglee
"See my recipes for tortellini fillings--these are what I've used to fill this pasta."
Serving Size: 1 (107 g)
Servings Per Recipe: 3
"I'll have to rate this twice to give it ten stars. Tender, delicately-textured pasta but firm enough to be easy to work with. I had such a good time making these! Meow!, you have my total admiration for making these in 1 1/2 hours. Please, how did you do that? I spent more than three but I used a pasta machine and rolled the dough out very thinly, so I had lots of pasta circles to fill. They were just so cute!"
"This is a really easy recipe and the dough was really resilient! I was able to cut out the circles and then recombine the remaining pieces over and over and the dough never got hard or dried out. Like any pasta recipe, you have to really get it paper thin so it isn't overly thick when you cook it (I think mine was a little too thick) but it was easy to make! It looks like legit tortellini--my in-laws asked where I had bought the pasta which I took as a sign that it felt very authentic and given that I had never made it before I was impressed.
My only note is that I used olive oil. Great recipe, will add to my regulars!"
"Worked out great! Thank you, Spatchcock! <br/><br/>I would recommend this recipe to anyone wanting to try making a filled pasta. This recipe was very easy, and the other reviews have great tips as well.<br/><br/>As others have stated the dough was really resilient! I also was able to cut out the circles and then recombine the remaining pieces over and over, and when I let my dough get a little dry by accident, I added a little more water and it came right back together. I let it get too wet at one point, so I added a little more flour and it came right back together. <br/><br/>I made 32 thinly rolled shells. It took some practice, but after awhile you'll get the hang of how much filling you need (do not try to overfill them), and the perfect thickness for the dough circles."