Perfect Homemade Tortellini (2 Ways)
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Making homemade pasta should be easy. Although I mean that with honesty, I never said that it would take less than 5 minutes.
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Full Recipe: www.joshuaweis...
Ingredients Needed:
Pasta-
- 2 cups (300g) all purpose flour
- 2 whole eggs
- 3 egg yolks
Tortellini Soup:
- Filtered water
- 1 whole chicken
- soup bones
- 3lbs boneless chuck roast, cut into cubes and BROWNED!
- 3 carrots
- 1 onion
- 2 stalks celery
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1/4 bunh italian parsley
- 1 parmigiano reggiano rind
Filling:
- 1/2 lb pork loin, diced into small cubes
- 1/2 lb mortadella
- 1/3lb prosciutto
- 100g parmigiano, grated
- 2 eggs
- 1 tbsp butter
- 1 tablespoon veg oil
- fresh grated nutmeg
- salt and pepper to taste
Tortellini with Sauce:
Filling:
- 1/2 lb cremini mushrooms
- 1/2 lb maitake or oyster mushrooms
- 3 tablespoons butter
- 4 cloves garlic
- 1 shallot
- 3 sage leaves finely chopped
- 1 cup grated parmigiano
Sauce:
- 1/2 cup butter
- 1 cup heavy cream
- 1/3 cup milk
- 5 cloves garlic, minced
- 1/4 teaspoon fresh ground nutmeg
- 1 cup pecorino cheese, Grated
- 1 cup parmigiano reggiano, grated
Assembly:
- FRIED SAGE TOPPING
- shaved parmigiano
- fresh cracked black pepp
Living in a developing African country, Mr Weissman’s videos are some of the best way for me to learn about and how to cook foreign food.
@@wienergrimace Making fun of someone's name is quite offensive. Always.
@@wienergrimace dude your name is "consumer of bodily fluids", you are the last one that should comment on someone's name
@@wienergrimace come on man, I get you didn’t mean to offend but there was no need for that lol
@@BlowUpTheOutsideWorld Get over it.
Learn from local sources if you want to truly learn foreign food, this is American food not Italian
You know what needs a but better? TOFU! I don’t know how to make anything with it but I’d like to try… I’d love a Joshua Weissman perspective on that ingredient.
+
Yessss an education on tofu..come on joshua take us down a tofu path👈🏼
I would third this. Tofu has such a bad rap and it deserves to be given the respect it deserves
@@WarEagle1023 yeah, everyone hates it here, they are always like "it has no FLAVOURR" but its not replacement for meat
I like to make a nice Thai-style (I think) sauce. Soy sauce, brown sugar, vinegar/lemon, some sesame oil in a pan, mix and add each to your liking, then get the pan just under a boil and toss your tofu cut into bite sized pieces in and brown until the texture is to your liking
Preheat you oven to ~180F and once you bring the stock up to temperature and skim the scum off of it toss it into the oven and forget about it. It will never boil so you don't have to babysit it. This is especially useful when making stock that takes hours to simmer.
Thanks for sharing This is awesome
Oh? Thank you!
Or just put it on simmer?
but my pot is always too big to fit in my oven :
@@abhisheknaidu6208 You must not cook all that much. There is a big difference between direct heat and indirect heat. Long story short just because it started out simmering doesn't mean it will stay there if it's on the burner.
As a guy born in Ferrara, i’m touched to see you make a traditional Emilian dish 🥲❤️
I’ve already bought your book, which by the way arrived today ❤️
Hey, a fellow Emilian ❤️
Ciao Amici
Promosso?
@@Piery83_ eh direi di sì! A parte qualche sottigliezza qua e là tipo la chiusura (cose su cui però si litiga pure qui tra zona e zona), ottimo lavoro!
@@alessiobusi5791 Ehilaaa 🔥
The way he tastes his food and complimented on his own masterpiece is actually really inspiring. Every time he eats the food the makes, he always shows his love and dedication for his cooking passion. Thank you Josh for having inspired me! Btw, I've just purchased your book from all the way to the other half of the Earth, feeling excited, hope I'll get it soon.
Love you Josh!
Self love king
my black clover manga just came
Good for you man. Too bad I'm financially incapable and HCM has been in lockdown for eternity ;-;
Oh… you’re serious… wow
aaahm this is actually massimo botturas recipe from his masterclass. :D
“Hi we have a delivery for Squidward… Tortellini.” 😂
So enigmatic!
Tennis balls?
A man of culture I see.
This made my morning
this is all i think about
A message from all nonnas from Emilia Romagna: "Thank you John for not screwing up this recipe". (Sorry, they always screw up nephews names).
@Suddenly, not sure what a prayer in Arabic has to do with all this but okay.
@@axel.lessio spambot
@@marcogenovesi8570, lol yes but I like to feed trolls (and bots apparently) 😂
dubito tua nonna mangi il burro bruciato e la pasta di quello spessore disumano...
@@r4ffy026, ovviamente mi riferivo alla prima versione, la seconda è quasi sempre un'interpretazione sua. Per essere americano è stato bravo, tu sapresti ricreare perfettamente piatti tradizionali di altri paesi? Sicuramente non con tutti i dettagli perfetti. Nel suo caso, pretendere che lo spessore sia quello adeguato è un dettaglio, ha fatto dei bei tortellini in brodo.
Did they use footage of the pork when talking about the beef? I watch all of Josh’s videos, it’s just the first time something like this has ever jumped out at me. Sorry to nitpick. Much love papa.
Yes!!! I noticed this too 🤣🤣🤣
@Suddenly stop spamming this sh
Instructions unclear! BEGIN PANICKING!
I caught that too 😂
It's possible that it's veal, which is much pinker than and older cow.
My boyfriend and I are loving your book! We pre ordered and it arrived the other day, Thankyou for inspiring us and growing our love for cooking and keeping us laughing along the way! We think you're just awesome!!!! 😊
Do you have any idea who is replying to your comment right now? It's the FUNNIEST MAN ALIVE! Me funny (!!!) vids are so extremely funny, if you don't cry tears of laughter, you are allowed to thumb down me XTREMELY FUNNY vids! Do you think me funny (!!!) vids are funny, dear kir
I just saw it in the new books section of an online store. I’m considering getting it, but I don’t know if I’d be allowed to cook most of the things in it haha
@@Trathaal Why wouldn't you be allowed to cook?
@@BlowUpTheOutsideWorld yeah lol
AISURU.TOKYO/mizumi/?[🤤]
(◍•ᴗ•◍)✧*。18 year and over
TH-cam: This is fime
Someone: Says "heck"
TH-cam: Be gone
#однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾
👌 “Good soup”. I’m so shocked to hear/see someone else reference that
I died laughing when he said that🤣🤣🤣
What's it from? I'm curious dangit
@@traviscato1884 hands down one of my favorite recent memes
I'm pretty sure I've seen another video with it recently maybe a madden 22 vid
I'm too old for this shite lol
I'm from Modena and I have to say: thank you Joshua for making the exact copy of the tortellini that my granny used to make. Also the same size
Papa never lets us down
That was great Josh, I liked both versions! I'm curious to know if you grow any of your own ingredients e.g. a kitchen garden, small farm, window pots, or how you like to get your ingredients. Going shopping with you could be an educational video on how to pick great ingredients
I think he mentioned at one point he utilizes local farmers but I could be wrong
THIS
That boneless chuck roast looks a lot like the pork loin chops...
The "boneless chuck roast" at 1:40 definitely wasn't the same thing that was put into the pot. That looked like pork chops compared to the actual beef chuck roast that was sauteing in the pot a few seconds later.
i think thats just camera, lighting and the beef being a bit grey
Yeah, they used the pork chop shot twice. Probably forgot to film the chuck roast or maybe the footage was sadly corrupted.
@@CassTheKokosnuss I don't think so, it was a pretty substantially different looking cut of meat.
noticed the same, this video has a few other occasions where the shots don't match the narrative, I think the editing was a bit of a mess this time. I first though he used veal but than I saw a bit later the same meat with the pork chops...
Could just have an honest mistake by the editor. Hey, for all we know the editor might not even be able to tell the difference between pork and beef just by looking at it.
From a native Italian, I just heard of Tortelloni or rather, a large tortellini. You can make them as large as you like and stuff them with whatever you want. Seafood is delish. I love this video and hope to watch more. The alfredo is decadent. Yummm.
As an italian I advise only one thing to make better the tortellini with cream: fry the sage leaf in the pan then add the cream and let that simmer. The cream will be so tasteful. (You should take out some leafs for garnish)
PS: don't add garlic, it's too much an alfredo sauce. Just plain cream and butter and only parmesan (this is the traditional)
I'm italian and I really like your videos. You are doing everything perfect, and this is really hard to find here💪
This is the first episode you've made something where I could eat everything you made and it's all in my wheelhouse
Love it. Love it all. I give you the blessings from this italian
Hi, I’m from Bologna all I can say is very well done! (as any of your recipes - I’m always stunned by your videos)
Also, FYI in my family mia nonna serves tortellini in brodo even in August 😂 it’s never too hot for i tortellini della nonna 😍
I lived in Vicenza, Italy for 3 years, and ate tortellini con panna and tortellini in brodo many times in the local trattorias. It is my favorite pasta of all dang time. I make tortellini when I have to have it, as most USA restaurants don't get it right. A lot of prep - but totally worth it. Ciao!
Hi team papa, I’m curious what happens to all the ingredients you used to make the broth / any suggestions for what to use them for? Thank you for this video, and thank you for the amazing recipe book, I got mine on Tuesday!!
In Italy after we make the “traditional” broth, so the recipe in the video, we eat the boiled veggies and the boiled meat with salsa verde (green sauce), jam or I mean whatever you want.
They’re generally softened to the point of being baby food. So, if you have small children, they would make a nice meal or perhaps for someone who needs softer foods. Otherwise, I’ve used the mirepoix before to make a simple blended soup.
Personally, the meat is softened to the point it can be used instead of the pork filling with the correct ingredients, the chicken can be put in a blender then add garlic maybe greek yogurt and cilantro as well serve it in a broth and you have another kind of filling. veggies are usually souped or thrown out
I made tortellini tonight for me and the kids 🤗! Store bought, but still fresh and tasty 😋! Loved both recipes, thanks for sharing ❤️!
JOSH!! YOUR COOKBOOK IS AWESOME!!! THANK YIU FOR COMING OUT WITH IT
tortellini siciliano has been my favorite pasta dish ever since I had it for the first time as a kid
Lmao I loved the “children to force” to help make tortellini comment 😂 so true, there were many foods I was forced to help with as a child in an Italian family including making wine, pasta, pierogies, cookies, etc
You're authentic, imo. So thank you for sharing great videos and actually the secrets that no one else shares.. or do you... I wouldn't know...
Really loving the cookbook! Been reading it since it arrived last week and looking forward to trying the delicious recipes. My confidence to try some of these new things has definitely increased. Thank you Papa!
Made this over the weekend - with the help of hubby because more the merrier - and will definitely do it again. He’s Italian, born and breed, so of course we ALWAYS hand make our pasta. Thanks Josh for inspiring me to try the cutest, most delicious pockets of mushroom pasta ever!!!
How many tortilini does this make?
either there is a glitch in the matrix with déjà vu or one of your editors is getting fired. LOL JK
says Chuck
Shows pork
🤣🤣🤣🤣🤣
I thought the same thing!
I said the same thing… I was like uh that doesn’t look like chuck
I am from Emilia and I was born near Modena, I’m sooooo pleased that you dedicated a whole video to my favorite (and traditional) dish. Btw you recreated this dish pretty flawlessly❤️
Watching Chef's Table is totally inspiring thank you papa for making this for us
Here comes joshes video I will be craving for the hole day 🤣🤣
I remember my granma forcing me when i was a kid to make tortellini with her and just have so much fun.
Brings back memories...
Joshua, my husband and I are so enjoying your beautiful cookbook! And we are, both, thoroughly enjoying the products inspired by your wonderful recipes! We are in our golden years and have been cooking from scratch most of our lives, but we are having so much fun incorporating your recipes and techniques into our cooking regime! Thank you so much for sharing this beautiful book with us! Our copy came damaged but we figured it is going to see much more damage before it is passed on to family at our deaths so, we kept it as is. Thank you for sharing your recipes that will become fond family memories long after we are gone. Food - good food - is all about the love! God bless you, Joshua!
I'm trying not to waste food. Is there anything you can do with the chicken and beef after you make the broth?
P.S.: your cookbook is awesome!! PAPA GETS A KISS!!😘😘😘
I guess you could shred the meat and use it as a substitute to pulled pork dishes, but after a couple hours of simmering itll have little to no flavor and/or little to no nutritional value
@@ItzaMePizza ps: that's why they make hot sauce 😂😂😂😂
@@ItzaMePizza Idk about no nutritional value, there still a bunch of tasteless protein in there
just do not boil it more than 2h. actually, doing a broth out of edible meat is wasteful. it's not only when you leave the meat inside the broth and make a soup. meat loses it's flavour. long ago people made stock out of bones, tissues - parts that contain very small amount of edible meat. just do not use bare meat for broth if you want your waste to be reasonable.
@@Tray8729 you're not wrong lol
I got a good filling for tortelini
Use
Spinach (rough or finely choped)
Pine nuts (chrushed)
Riccota
Mushrooms (rough or finely minced)
Salt amd pepper
For me it goes well with a creamy sauce
josh: says to use boneless chuck roast
also josh: *uses fucking pork in the video*
Yeah I just commented that. Maybe whoever was editing didn’t notice that they put pork where the Chuck was supposed to be? 🥴🥴🥴
Haha how has no one else noticed this
His production crew subtly trolling josh and us.
Hi Joshua! Omg both versions look astonishing and I'm salivating as I write! As a person from Bologna, the native land of tortellini, I can say this is the most authentic tortellini recipe I've seen on yt!! Just to be extremely nitpicky: tortellini for us are just the meat filled ones, traditionally in brodo, but can be had with a heavy cream sauce as well, and they need to be really small. Anything bigger or with a different filling we would call tortelloni!
I’ve been binge watching these videos just to hear him say papa
woman of culture
AISURU.TOKYO/mizumi/?[🤤]
(◍•ᴗ•◍)✧*。18 year and over
TH-cam: This is fime
Someone: Says "heck"
TH-cam: Be gone
#однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾
Woooow I'm impressed. Love your work Josh!! Tortellini is one of my favorite noodles and you are the first person I've seen NOT put it in a red sauce other than myself.
Speaking of pasta, could you do chef Boyardee?
Edit: That or possibly heinz cheese ravioli if you go to England, they don't sell it in Ireland anymore
Joshua! You're the man!! I have an assignment in school where I have to make either vegetarian ravioli or vegetarian tortellini. You're the best, dude.
Kinda want to know what he did with the meat and veggies he used for the stock, everytime I see videos about stock I always question what they do with the solids and/or what you should do with them when making stock with stuff outside of seared bones or shells of certain meats lol
You mean after they're simmered down? There's not much use for their mushy mess after simmering. They go in the compost. If you'd like to be more economical, don't use whole vegetables and use leftover scraps from previous meal preps. Freeze them in a Ziploc and throw them in the pot when you need to.
@@aQuayQuay Hm, I guess if they go to the compost that's at least a bit better than just regularly throwing them away idk. Kinda unsure how I'd feel about using meat for stock now though (especially since bones could probs give as good a flavor) hm
Tortellini is my favourite sub-item of my favourite food - pasta! Can’t wait to try the broth recipe, it looks absolutely incredible.
Has anyone asked if Josh would do a few “Food Wars!: Shokugeki no Soma” recipes. I feel like his humor would be great to go along with the.. Umm.. Sensual (deep voice) tones of the show🤣
just discoverd your channel one week ago and since then i have cooked your recepices every single day!! (Mostly the but better things) Will buy your book for sure since you motivated me to spend more time in the kitchen and put in the extra effort. Combined with your humour it‘s just so motivating and great
Soo thanks for that and keep doing your beautiful work
oh man, this is early. I'm taking this opportunity to say.
WE NEED FERMENTATION FRIDAYS BACK!!!!!!
Josh I've been following this channel since the it was just starting out and now your at almost 5 million followers! that's incredible. nice job man your crushing it!
Having lived in Italy, Tortellini in Brodo is absolutely divine when done well, but for an Italian dish it's just sooo labor intensive for such an unassuming result...
Getting a good stock for a broth or some Pho going just takes time...
My advice for people with limited fridge space is, do it in winter... put the stock outside overnight (cold but non-freezing temps) and the fat skims off just that much more easily the next morning... (especially if your doing a more bone-based broth, which will generate a lot more fat). If your stock has jellified you know your in business...
Straining it through some fine cheesecloth before cooling can't hurt either to clearing it to consommé levels, but if your broth has too much excess fat, you may want to inverse the process, since too much fat clogs up the cheese cloth in my experience.
I do have to say, the the big Kitchenaid with all the pasta-making, meat-grinding and grating accessories is (admittedly not cheap), but just about the best and most used kitchen appliance I have.
Long story short, I've practically done all the separate steps of this recipe on occasion, but I've never brought it all together... It's time I do.
My hubby and I watch all you video's. It inspires me to make a new dish, I'm a terrible cook. I have done well with your guidance, he bought me the book! thank you Josh for your funny and helpful work :)
I saw the "tort-" and I was like no way that Josh and Babish did it again
Is it possible to make these and then dry them, or barring that, how long could they be frozen (uncooked)?
I could see the regret when josh said Golden Shower.
😆 I noticed that, too. He just barely cut himself off before he finished that phrase.
@@Suutashi The point is, hw does he know?
@@lowheadvarney158 Good grief, I'm a 53 year old woman and I know.
@@lowheadvarney158 A recent US ex-President is said to have loved them.
first time I actually lost my appettite watching his videos 🤣
I am saving this and coming back in the winter to make this
A rare editing mishap: pretty sure that quick clip of “chuck roast” was pork loin lol. THEY ARE HUMAN
Totally was pork loin! But hey they still good!
Tortellini FOR THE WIN! The best Italian pasts in my book since forever.
I can't believe Joshua created Squidward's last name
In French, he's called Carlo Tentacules (means Tentacles in English)
@@BlowUpTheOutsideWorld In German, Thaddäus Tentakel haha
Just received THE BOOK!! Beautiful! I’m a chocolatier and enthusiastic cook, and yes, I could refer to your recipes online, but I’m old school. Nothing beats a BOOK! Thank you so much for putting this thing of beauty together. Mama kiss!!
😚
I really want to get that pasta attachment for my KA but damnit, trying to be “good boy” waiting for a damn sale!
You can afford a KA but the pasta attachment is too much?
@@greenblack6552 To me, some of them are.
For example, that Pasta Extruder is $100.
The Pasta Roller is like $89.
I’m toning down my spending habits especially since I have to start buying Xmas gifts, and deal with expenses for my car.
very few cooking videos do I like, comment on, and save because I just want to try this at home for a significant other.
Good vid Josh.
Ah yes, my favorite dish: squidward tortellini
Dude, your voiceovers are my favorite thing in the whole frickin worllllldddd 😂
Josh has infinite prep bowls
Was great to meet you yesterday! Hope you could smuggle the pickled onions on the plane. Your book is fabulous and is going to be a great tool in my kitchen.
This actually didn't look too difficult. Time consuming, yes, but doesn't look like it'd require an advanced level to make.
...Says the one who is consistently nearly always forgetting an ingredient when making banana bread, probably the easiest bread to make, lol. Sometimes it's the walnuts. Sometimes it's the baking soda. And last time, I just plum forgot to mix half of the wet ingredients back in with the dry 😂😂. That loaf was over-mixed and before the center could cook properly, the outside was done, though covering it witb foil helped it a bit.
I still ate it but the last two slices of the still-moist bread molded and had to be thrown out. Lesson learned...when baking, unless you know the recipe like the back of your hand, always read over it two or three times and don't get cocky and start skimming the recipe once you're actually making it.
Tortellini in brodo Is probably my all-time favourite dish. Having had buckets of different brodo from different recipes In different regions of Italy in my life, this is a solid one. I'd possibly use either hen or actual cappone for the broth but other than that, it's spot on. The thing that has always amazed me, is how broth can go from pretty underwhelming to the thing of god's just by being seasoned properly. My mum makes some of the best broth I have ever tasted (she uses her grandmothers recipe from Emilia Romagna) and unseasoned it's barely edible.
“White people can’t cook”
Joshua :let me introduce myself
Anybody can cook - Remy 🐀❤️
@@moonstrike999armedrabbit4 ye
Ah,lol
You should do more italian dishes, those are my favorites.
Never made pasta before and today I tried the creamy mushroom tortellini. Spent about 4 hrs in total from scratch without a pasta machine. The cream sauce was delicious, though i did amp up the seasoning! Would definitely try the one with clear broth next, but will first get a pasta machine. Overall such a winning recipe, as with all of Josh’s recipe that i’ve tried. 🥳
"It's like you're taking a Golden Shower" LOL
I keep wondering what Josh’s favorite recipe he has cooked for the channel so far. He’s done tons of recipes since I subscribed about a year ago.
Aiyo, the best chef ever is back with a new video
Tortellini in brodo is a christmas dish in many italian families. A part from that i wanted to point out a couple of things. First Cappone translates litterally to capon, which is the castred rooster. Beef stock is less traditional but used a lot as well. And second, the form of tortellini have to resamble Venus' belly button, from the video they were a bit off but i bet they were delicious as well.
I will try your second recipe! It see s Great!
It was a bit off because they were shaped like cappelletti
Love me a pasta vid from Josh.
Adore the book btw, that blurb was a nice touch…
I only used 3 gram of flour and 3 eggs, 1 tbsp olive oil and pinch of salt for the pasta always turn yummy, nice and soft.
I brought your book and it arrived today. I love it. Their is sooo much information packed into it. It covers soo many different things and I look forward to putting it to good use
Thank you for talking about the Houston weather, the humidity sucks here!
I love watching you, you always make my day keep up the amazing work. I hope this comment makes your day. 😁😁👍
This is how I'm supposed to begin my week. Woof. Thank you.
That cook book is fire! Definitely buy it!!
I'm a complete crème lover but looking at that broth in this rainy cold.. My good sir, can I please have that bowl? Tenk u ✨
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
The second recipe is quite interesting, I guess it's some kind of burro e salvia with cream etcc. We don't do that often but it looks good!
I live in Texas and I appreciate the diversity in your cooking. I would like to see some more middle eastern dishes as well, such as tagine.
reminds me of cooking with my nana, loved this.
Joshua, you are so good at making me want to cook, thanks for great inspiration and beautiful spirit you have :)
To be such a culinary expert at such a young age I hope to see what you are creating in the next 10 years or more!! I'm excited to find out! no pressure...lol
mmmm I love making pasta, both these look lovely
Tortellomi in brodo. At el Mozicono in the borgo vaticano. You did it. Josh, you are the man.
Been wanting to try to make tortellini for a looong time! Loving the book BTW!
Mouthwatering tortellini! You can use also prosciutto crudo instead of pork meat. In Italy we use a thin pasta to roll out tortellini so you can add 2 to three more egg yolk and use the pasta machine till you can see your fingers trough it
Wanted to make this but didn't feel like going to the store. Had everything to make the shells and the following that I found in my fridge:
3 baby bella mushrooms
1 jar of sour cream
1 tiny block of parmigiano reggiano
Made a filling from that with butter and black pepper. Trying to decide if I should make the cream sauce or go red sauce with ground beef. Might do a little of both and compare
Im so happy he made this because tortellini is my favourite food 😁
we're close to 5 million, guys !! let's keep it up !! >:))
Looks fantastic! Got the book (pre-ordered) in Canada and it's amazing! A must for everyone. Get it! Get it now! I do want my papa kiss!
My boyfriend surprised me with your cookbook!! I’m so excited to start cooking all of your delicious recipes!!! ❤️
Hello Joshua, i really really like your receipt ans i tested a lot of them.
But as an native italien from Emilia Romagna (the birthplace of tortellini and parmesan) I can't let you put stuffing in the pastry bag 😱
My grandma learned me how to do the perfect tortellini.
You should try this receipt. Before she died I wrote down all ingrédients and I weighed everything.
I fluently do it because the taste is so amazing, I’m sure you will fall in love 🥰 🤩
By far much more better than those that can be bought in the store.
I speak french but I hope you will understand my translation 😉
So let’s stat, shall we? 😊😉
Mom's tortellini recipe
------------------------
1 kg minced pork and veal (hachi)
400gr of parma ham, coppa, Italian sausage.(charcuterie)
350 gr of grated Parmesan
2 whole eggs and 1 yolk
2 tbsp of homemade breadcrumbs
Salt, pepper, nutmeg
Finely mix the cold cuts and add it to the minced meat.(hachi)
Cook the hachi in a pan and add some nutmeg, black pepper and a hint of garlic until browned.
When the meat is cooked let it rest until cool.
Put the cooled hachi in the cutter with the rest of the ingredients and mix finely.
Adjust seasoning if necessary ...
Refrigerate in plastic wrap until use.
The stuffing will solidify in the refrigerator. this is completely normal.
It is no longer enough to place small balls of stuffing the size of a bean every 3 cm on the strip of dough ...
- For the truffle taste: add 8 teaspoons of tartufatta and 2 large tablespoons of truffle oil and add half a handful of homemade breadcrumbs.
Dough:
1 kg flour 00
250 gr semola rimacinata
8 eggs
Oups my apologies, it the mushrooms filling. but anyway, you must try the receipt I posted you. 😉
If Josh makes a but quicker series i promise i will invest in sum basic cookware and learn to cook for myself
I dunno maybe I'm hungry...? You make food look so delicious, complicated for one. But man, that is amazing!
Papa read my mind i was looking for tortellini videos then i get a notification that he uploaded this. Lol