How to make tortelloni

On a clean marble or wooden work surface, pile the flour into a mound.

Make a well in the centre of the mound large enough for the 2 eggs.

Crack the eggs into the well.

Beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour.

As the mixture thickens, start using your hands with a scrapper to continue incorporating the flour until you have a ball of dough.

Clean the work surface of any excess flour or dough bits that never incorporated. Then lightly flour your clean work surface.

Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.

Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.

Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.

Make back into a ball and repeat the stretching and knuckling process, using more flour if needed.

Repeat the process for about 10-20 minutes until the dough is smooth and silky, then roll the dough into a smooth ball.

Place the dough in a small bowl and cover with a cloth or plastic wrap.

Let the dough rest for at least 1 hour at room temperature or up to 1 day in the refrigerator.

If the dough has been refrigerated, let it stand at room temperature for at least 1 hour, then lightly flour your surface.

Shape the dough into a rough circle and with a rolling pin, begin rolling the dough as you would with a pastry crust, starting in the centre and rolling away from you to the outer edge.

Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thin or less.

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