How to Make Tortellini

prosciutto

🥗Healthier: turkey ham

💰Cheaper: cooked bacon

Turkey ham reduces fat while still providing a savory flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers lower fat while maintaining creaminess.

fresh pasta

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Whole wheat pasta adds fiber and nutrients.

Whisk the flour and salt in a bowl. Put 2 cups (250 g) of all-purpose flour and 1/2 teaspoon (2.5 g) of salt into a mixing bowl and whisk for about 10 seconds. Then use your hand to make a deep well in the center of the flour.

Crack 3 eggs into the flour and whisk to form a soft dough. Use a fork to whisk the eggs until they're combined. Keep whisking while you slowly incorporate the flour on the sides of the eggs. This should make a wet, sticky dough.

Knead the dough until it's smooth and elastic. Once the dough is too thick to mix with the fork, turn it onto a work surface. Use your hands to fold the dough, turn it, and stretch it. Continue to knead the dough until it springs back when you firmly press your finger into it. Sprinkle extra flour on your work surface if the dough sticks to your hands.

Wrap the dough and rest it for 30 minutes. Wrap the ball of dough tightly in plastic wrap and set it aside at room temperature. Leave it for at least 30 minutes or up to 2 hours. Resting the dough will relax the gluten so the pasta isn't tough. If you want to make the dough in advance, refrigerate it for up to 2 days. Let the dough come to room temperature before you roll it out.

Cooking Techniques

Spice Level:

Allergens