Tuesday, April 15, 2014

tortellini making

On a rainy day nothing is better than making some comfort food. This is my first time making homemade tortellini on my own - which I learned last week at Stir (a blog post on that soon).

At this point I am going to let you work with your own dough recipe, or look one up. But for the filling, which I have never done before you will need chicken, egg, cream, garlic (and really anything else you might want to add, I added mushrooms). I used the leftover chicken from a roasted chicken I made the night before, so it had already been cooked and seasoned. But you can use whatever kind of chicken! Put this all in a food processer.

2 chicken breasts
1 egg
1/2 cream
3 garlic cloves
salt, pepper, rosemary etc to taste.  

Once this is blended put this in a piping bag (or like me a Ziploc).  For my broth I collected the chicken fat from the prior nights roasted chicken and added about a half cup of broth (or water.)

Blended up filling

Press out your dough to almost the thinnest setting

Sheets ready to cut into circles (use a cookie cutter).

Add a tiny bit of filling. DO NOT OVERFILL. Wet the outer circle.

Fold into a half moon. Wet the edges again to ensure everything is closed up.

Meet the sides.

Finished product in semolina. Freeze for 20 minutes.

Tortellini in chicken fat with a little broth.


  1. my grandmothers pasta recipe was 2 cups flour 1 tsp salt Mix - make a whole in the center - take 2 eggs beat them with 1 tbsp. olive oil - pour in the flour opening and mix - add tiny bits of cold water if needed to make it all grab - roll out and run through the pasta machine several times - so easy !1 2 cups = 1 pound

    1. sounds like a good one. i've tried lots of different flour/egg ratio! so this is two cups flour to two eggs?

    2. Holy cow!!! Sounds and looks amazing

    3. thank you! maybe we can have a pasta making date some day you are free!!!