HOMEMADE YELLOW TORTELLONI DOUGH
This recipe for pasta dough is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes enough dough for 140 tortelloni
Number Of Ingredients 2
Steps:
- Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
- Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
- Lightly flour work surface; knead dough, adding flour as necessary, until no longer sticky, about 6 minutes. Divide dough into nine equal pieces and wrap in plastic wrap; keep at room temperature until ready to use. Roll or shape as desired.
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goshi 222
[email protected]I'm not sure what I did wrong, but my tortelloni turned out dry and bland. I won't be making this recipe again.
Khna Khan
[email protected]Not bad!
Alejandro Espiritu
[email protected]These tortelloni were amazing! I served them with a simple tomato sauce and they were a huge hit.
ScaryStuff
[email protected]I followed the recipe exactly, but my dough was too sticky to work with. I had to add a lot of extra flour, which made the tortelloni tough.
usman malik250
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. They love the delicate flavor of the dough and the creamy filling.
Misbah Latif
[email protected]Meh.
Sophie Bae
[email protected]I'm not a huge fan of tortelloni, but these were really good. The dough was light and fluffy, and the filling was flavorful.
tasmina begum
[email protected]I love that this recipe uses simple, everyday ingredients. I always have them on hand, so I can make these tortelloni anytime I want.
Kopil kunwar
[email protected]It looks perfect!
shrabonti MISTRY
[email protected]I've tried many tortelloni dough recipes, but this one is by far the best. The dough is so soft and easy to work with, and the tortelloni come out perfectly cooked every time.