Legend tells of an innkeeper peeking through a keyhole, seeing Venus’s navel and being inspired to create Tortellini pasta shapes, also called ‘belly button’ or ombelico.
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
500 g “00” flour (Doppio Zero)
1 tsp (5 ml) salt
1 Tbsp (15 ml) olive oil
4 whole eggs
3 egg yolks
Place all of the ingredients into a food processor, and combine.
Turn the dough out and knead for about 3 – 4 minutes. Wrap in plastic wrap and rest in a cool place for at least 30 minutes.
If using a pasta machine or an attachment for a Kitchen Aid:
Divide the dough into four easy-to-manage pieces. Flatten into squares large enough to fit into the machine. Keep the other batches covered while working on the first. Dust with flour and feed through the machine.
Work your way down the settings, making sure that the dough is smooth not too soft (elastic with no holes). Dust the dough sheets with flour on every rotation.
Finish on about a 1 mm setting.
Note: See Oxtail Tortellini recipe for method to fill and fold pasta