TORTELLINI Recipe

Ingredients

Making the soup to eat the tortellini in:
Dough
8 C. flour
½ C. water
12 eggs
dash of salt
2 T. oil
●Mix the ingredients together well using a food processor.
●Knead the dough, using plenty of flour
●Cover the dough with foil and allow the dough to rest for 1-2 hrs.
Meat
1 lbs. ground chuck
4 T. parsley chopped fine
1 lb. ground pork
3/4 C. grated Romano cheese
2 stems celery, chopped fine
3 eggs
1 med. onion, chopped fine
salt and pepper to taste
3 pods garlic, chopped fine
●Mix all the ingredients thoroughly and cover with foil.
Making the tortellini
●Pick a work area large enough to store many little tortellini.
●You must have a pasta machine to feed the dough through. This makes the dough thin enough to use.
1 . First, get a ball of dough and flatten it out so that you can run it through the pasta machine.
2 . After the dough is fed through the machine, cut it into squares about an inch and a half by an inch and a half with a sharp knife.
3 . Next, place a small ball of meat, about the size of a marble in the center of each square.
4 . Then, fold the dough corner to corner making a triangle.
5 . Finally, take the two ends of the triangle and “torchiqudita,” as Andrea’s grandmother would say, which means “twist the tail.”
6 . Place the tortellini on wax paper after they are made.
1 chicken, scrubbed inside and out
2-3 T. salt and pepper
1 onion, peeled and cut in half
2 stems celery, cut in half
2 stems fresh parsley
3/4 small can tomato paste
2 pods fresh garlic, peeled and crushed
1 bay leaf
●Put everything except for the tomato paste and bay leaf into a large pot of boiling water.
●Continue to scrape the foam off the top until the foam stops forming. When the foam stops forming, add the tomato paste and bay leaf, and let it cook for two hours.
●After 2 hours, strain the soup, place the tortellini in the strained soup, cook together for one hour.

Preparation

Step 1

Serve.