Comments on: Homemade Tortellini

By: Michael

Michael — Sat, 26 Jun 2010 14:47:58 +0000

Busy: This is favorite site for very well thought out recipes. A lot work has gone in to the content of the site and you can tell once you have made some of the recipes contained herein. I often picture and post to face book many of the dish I have cooked. I’m so please with everything I have found here and I can’t wait to make the tortellini. I’ll be making it from scratch like above but I’ll be using some sirlion beef that I have. I don’t have access to veal today so I’ll grind down some sirlion and that should be delicious w/the pancetta. I’ll also likely use pecorino romano cheese as I don’t have reggiano parmigiano. Cant wait !

By: Josh Kleckner

Josh Kleckner — Wed, 02 Jun 2010 02:08:29 +0000

My great grandma Mertes (diCrispino) taught my mom to use a rolling pin instead of a pasta maker. You just have to make sure to roll it thin and flour the counter and pin. It usually works just as well.

By: Dan Penzo

Dan Penzo — Tue, 25 May 2010 14:03:04 +0000

Love making home made pasta,So much easier when you use a pasta machine.

By: Elizabeth Duckworth

Elizabeth Duckworth — Wed, 07 Apr 2010 00:01:44 +0000

Carmelita
Do you use the finer milled Italian flour?

By: Phil Torre

Phil Torre — Thu, 01 Apr 2010 21:26:03 +0000

Carla, for the cream sauce, click on the Tortellini alla Panna link under Related recipes at the bottom of the post.

The consistency of the pasta will definitely be different if you use semolina flour. I typically use semolina flour mixed with water for Southern Italian shapes like orechiette. But when making rolled out fresh pasta with egg I like to use all purpose which is more of the style in Northern Italy. With the all purpose it is easier to roll it and it stretches nicely. I think adding the water and oil as Grandmainnorthernwoods mentions above would help make the semolina easier to work with. Another option is mixing in a little bit of semolina just to give some texture.

By: Carla

Carla — Thu, 01 Apr 2010 16:48:33 +0000

can you tell us how to make the sauce (cream suace) pictures in the first picture?
Also do you think there is a major difference from using semolina flour to regular all purpose flour?

Looks amazing, going to try it this weekend for Easter.

By: Grandmainnorthernwoods

Grandmainnorthernwoods — Fri, 26 Mar 2010 20:03:42 +0000

Thanks so much for the recipe and instructions. The pasta recipe is different than the one that I have been making. I use #1 Semolina Flour. With the following beaten together 2 Eggs and added to the flour: 2 Tablespoons of water, 2 Tablespoons Oil. Mix, then knead for about 8 mins., then let rest for 20 mins. This recipe works well for me.

By: Angel

Angel — Tue, 23 Feb 2010 21:55:11 +0000

Man i want a pasta maker!!!! i gotta rolling pin it! Old School yo!!!! ^_^

By: Denny

Denny — Sat, 13 Feb 2010 14:23:17 +0000

I always made my paste myself with my pasta machine. Easy to use. Tortellini is one of my favorite pasta

By: Phil

Phil — Wed, 20 Jan 2010 07:51:33 +0000

Carmelita, thanks for the insight from Bologna. I actually did want to make them smaller, but these being my first attempts, the two inch squares were the smallest size that I could consistently shape successfully. I guess that’s where the years of experience comes in