By Joe Cowan
Director of Operations
Making different pasta shapes is a very rewarding process. When attempting a new shape or making pasta for the first time, expect to make mistakes. For tortellini I use a higher hydration percentage with a little extra added water. A wetter dough will stretch and make sticking the sides easier provided you work with lightly floured hands. For the filling, add less than you think, especially the first couple rows that you attempt until you get comfortable with shaping them. Do not get discouraged! The more you practice, even within the same batch, the better the shapes will come out.
Ingredients
Pasta Flour / 00 flour 170g
Sourdough leaven 50g
Egg yolks 240g (~12 large eggs)
Water 15g
Pastry or rice flour for dusting
Filling
Roasted pumpkin 200g
Cinnamon 5g
Nutmeg 2g
Melted Butter 25g
Heavy Cream 50g
5 fresh sage leaves, minced
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