Ingredients

6 medium potatoes
300g 00 flour
3 large eggs
40g Parmesan cheese
salt
nutmeg
1/2 clove grounded

Time

prep 50′ cooking 8′
\

Level

Medium

Serves

6

Directions

PREPARE THE FILLING: Boil the potatoes, then peel them and leave to cool.
Once cooled, mash them into a mixing bowl and add the parmesan cheese, a pinch of grounded nutmeg, half grounded clove and salt. Leave to cool in the fridge and make the sfoglia.

PREPARE THE SFOGLIA: Tip the flour on a work surface and make a hollow in the middle of the pile.

Put the eggs in the hollow and gently beat them with a fork to blend the yolk and the white together starting at the same time to incorporate the flour with your fingers, from the edges to the center of the hollow until you obtain a lumpy mass.

Pull everything together, then knead with both hands, rolling and squeezing for about 15 minutes. Remember: “fold, push and turn!”

If the dough is too dry, wet your hands with water and continue kneading until you obtain a solid and elastic dough.

Sprinkle with a pinch of flour and wrap the dough in clear film. Leave to rest in the fridge for 20/30 minutes.

MAKE THE TORTELLI: You want to work quickly otherwise the pasta sheet dries too much. To avoid this, roll small parts of dough a little at time and wrap the rest in clear wrap again.

Divide the dough into 4 pieces and roll them out using a pasta machine – I normally stop at to the second-to-last setting. Arrange the sheets of pasta on a floured work surface.
Using a a teaspoon, create heaps of potato filling onto the laid out pasta sheets, leaving about 3cm in between them. Fold the sheet of pasta onto itself to form small pockets. Press down the pasta in between heaps of filling to remove any air bubbles. Then, using a pasta wheel or a rounded pasta mould cut out half-moons.

HOW TO COOK TORTELLI: Bring a large pot of salted water to a boil. Cook the tortellacci for 7-8 minutes.

Season the tortelli with your favorite sauce. They are delicious with a slow-cooked ragù sauce!