Tortellini dough
4 servings
45 minutes
Tortellini dough is the foundation of one of the most refined dishes in Italian cuisine. Its history traces back to Emilia-Romagna, where tortellini became an integral part of traditional feasts. The combination of wheat flour, eggs, and olive oil gives the dough elasticity and softness, allowing for the creation of perfect thin layers for delicate fillings. Once shaped, tortellini take on an elegant form and become silky and melt-in-your-mouth when cooked. This dough is suitable for various fillings—from meat to cheese—creating a variety of flavors. Tortellini are served in broth or with sauces, transforming into a true culinary masterpiece that reflects the soul of Italy.
1
Sift the flour, add salt, eggs, and olive oil. Mix and let it sit in a warm place for 40 minutes.
- Wheat flour: 450 g
- Salt: pinch
- Chicken egg: 4 pieces
- Olive oil: 2 tablespoons
2
Separate a piece of dough and roll it out to a thickness of 2-3 mm. Take a glass and make as many circles as possible. Roll out the remaining dough again and make circles.
3
Wrap the filling (mince, cheese, spinach, ham) inside the dough and shape it into tortellini.
