Greetings! I am so excited to cook with all of you. We will be cooking through the recipes below and learning to make pasta by hand. I like to color my pastas with freeze-dried vegetable powders. These are totally optional and only add minimal flavor. They can be easily found at your local health food store, Whole Foods, or the internet. Alternatively, dried parsley will add a nice speckling as well.

You should already have your pasta dough made and rested (video links at the bottom of the page), prior to the lesson beginning.

To cook along, please be sure to have all of your ingredients, measured out, and organized! We will be making everything else together.

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.

classic tortellini filling

1/2 lbs pork shoulder, cubed

1/4 lbs prosciutto, chunks

(ideally not thinly sliced package - if you ask the deli-butcher for nubs, end pieces, or butts, you may get a better deal)

1/4 lbs mortadella, cubed

1/4 lbs, parmigiano reggiano, grated

1 egg

lots of black pepper | nutmeg | salt

(serves 4-6 people)

1. grind all meat together in a meat grinder attachment with 3/16" die

(alternatively, pulse in a food processor, until finely ground and homogenous)

2. using the paddle attachment, whip together the egg, cheese, meat, and seasonings

3. form a small meatball and poach in a small pot of simmering water for 2 minutes.

4. taste and adjust seasoning as necessary - *note it should be aggressively seasoned

alternative tortellini filling

(an alternative recipe and method not using a meat grinder or food processor)

1 lbs ground pork

1/2 lbs sliced ham or prosciutto

1/2 lbs sliced mortadella

1/2 lbs parmigiano reggiano, grated

1 egg

lots of black pepper | nutmeg | salt

(serves 2-4 people)

1. finley chop the ham and mortadella on a cutting board.

2. continue chopping / mashing / spreading / smearing / the deli meats until almost pastelike

3. in a mixing bowl combine all ingredients, mix thoroughly by hand until homogenous

4. form a small meatball and poach in a small pot of simmering water for 2 minutes.

5. taste and adjust seasoning as necessary - *note it should be aggressively seasoned

tortellini dough

400g 00 flour

3ea whole eggs

3-4 egg yolks

3g salt

1. using the well method, slowly start with the egg in the middle of well of flour, and while stirring, draw the flour into the center.

2. gradually draw more of the flour into the center until a shaggy dough begins to form.

3. using a bench scraper, fold the dough ball over itself to draw the remainder of the egg and flour together.

4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.

5. continue to knead until a smooth and supple dough forms 20-30 minutes.

6. wrap tightly in plastic wrap and allow to rest at room temperature for

1-2 hours.

(alternatively - mix all ingredients in a kitchen aid with the dough hook)

1. speed 2 for 10-15 minutes.

2. use a water spritz bottle to adjust moisutre as needed (Do not over Saturate).

3. finish kneading by hand for 1-2 minutes.

4. wrap tightly in plastic wrap and allow to rest at room temperature for

1-2 hours.

finishing the dish

4Tb really good butter or olive oil

Here you have two options - classically you would cook the tortellini in chicken stock and serve them in that same stock with a grating of parmigiano cheese and a drizzle of nice olive oil.

there are plenty of chicken stock recipes all over the internet, and lots of great brands of bone broths out there if you choose to go this route.

I prefer to finish them in a pan, using the best butter I can find during covid cooking. something like kerrygold, plugra, or echire. some of the starchy cooking water, and a sprinkle of parmigiano reggiano.

kitchen equipment

meat grinder or food processor

bench scraper or pastry card

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

saute pan (for pasta)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

ruler (for measuring / cutting)

pizza cutter / rotolo (substitute knife - for cutting dough)

kitchen towel

large mixing bowl (for making filling)

microplane or box grater (for cheese)

pasta sheeter or rolling pin

Welcome Pasta People