Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Wednesday, June 23, 2010

Time for Tortelloni

I needed to make some fresh tortelloni for my Pomodori e Vino challenge this week. What a better time to try out my new Pasta Making skills.
Y'all know that I was lucky enough to take pasta lessons with friends while in Bologna. I learned that it really isn't as hard as it seems. Some have asked... so I will say in all honesty~ this is one of the best cooking classes I have had. Bluone is a personalized cooking experience. Our cookbook has several recipes~ but I'm concentrating on the Pasta today!
Y'all know pasta dough is basically eggs and light flour (00 flour in Italy is similar to cake flour here). This makes a light pasta base.
I followed Francesca's directions to incorporate the egg and flour, and then allow it to sit.
To roll out the pasta to a smooth thin sheet ... I am in desperate need of a large wooden stick and wooden pasta board. However I did manage to prove that it can be done with a rolling pin and silpat sheet. My filling for the tortelloni was a mixture of ricotta, parmigiana, Italian herbs, nutmeg and basil.Bill wasn't nearly impressed enough with my fresh tortolloni.It was the perfect for my sauce of borro e salvia... that's next!
Ciao y'all,
Sandi

6 comments:

Dar said...

I've envied your journey from beginning to end. You are most fortunate to learn from Bologna's best, how to perfect your already, wonderful recipes...your tortellini look good to me. Can't wait to see the sauce.
Have a Splendid Day in the Kitchen

Sandi @the WhistleStop Cafe said...

Dar~ they weren't as light as Francesca's... practice makes perfect.

Elz said...

Mmmmm, yum. I want to come and eat at your house! Homemade pasta that looks deeeelicious.

nanny said...

I would gladly be your taste tester!!!!ha

bellini valli said...

I am very envious of your trip to Italy and all that wonderful food:D I should make pasta more often.

The Split Pea Cottage said...

A little family secret from Dougs Grandmother... Only make pasta with King Arthur flour or you will never marry an Italian..... Guess what flour I use... Can't wait to see you, only 7 days!

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