How to make tortellini from scratch: here is an easy step-by-step picture guide to show you how to make and fold fresh tortellini the right way!
Do you know how to make homemade tortellini pasta?
Well it sounds like fun, right? It is big fun, I can guarantee you that! I love it much more than making ravioli actually, I don’t know why.
I guess it just goes much faster.
How To Make Tortellini Pasta
I don’t know about you but I use thefreezer technique.
When I have finished a batch of freshly stuffed pasta, I place them in a plastic container and immediately put them in the freezer. This works really well for me. I freeze the filled pasta because then they don’t stick together or dry out or get too soggy again.
Take them out of the freezer about an hour before you plan to cook them because that is all the time they need to thaw and you’re done!
Portion Size
So what is a good portion size?
Here at home 10 to 12 pieces of my tortellini are perfect for a light starter or pasta side dish, 20 pieces make a good main course.
See for yourself how many you and your family can eat and write it down somewhere. Counting the folded pasta afterwards is all you got to do then.
If you made a little extra, freeze them separately and use them later on for a quick meal.
Recipes with Tortellini
Now that you know how to make tortellini, what to make with tortellini?
They are wonderful in a cold pasta salad with basil pestofor instance.
And how to make tortellini soup? Check out this delicioustomato soupwith tortellini. Stuffed pasta also makes a cheap and quick lunch for if you don’t feel like cooking or haven’t got enough time to stand behind your stove.
But my all time favorite tortellini meal?
I love to make a classic Italian soup with it: tortellini in brodo, or tortellini in a clear broth!
Enjoy your pasta classes!
How To Make Tortellini Pasta Dough
5 from 1 vote
How To Make Tortellini
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
A step-by-step picture guide to show you how to fold fresh tortellini the right way!
Course: Main Course
Cuisine: Italian
Servings: 2 people
Calories per serving: 640 kcal
Ingredients
- 7 oz fresh pasta dough (200 g)
- pasta flour
Instructions
Make sure that your fresh pasta dough is not too sticky and or dry because that will also make it easier to roll. Knead it a little to make it extra elastic.
We'll work in batches so tear off a little piece of the dough (wrap the rest in cling film) and flatten it a little in the palm of your hand. Then start rolling it at the widest stand on your pasta machine (that is #1 on mine).
Roll the pasta sheet a couple of times like this on the widest stand to make it extra smooth in the beginning. Then narrow the gap between the 2 rolls down gradually as you go. Sprinkle the dough with extra pasta flour if it starts to become too sticky. Put it in the fridge for a minute to chill if the dough is too soft and warm. Then roll the dough out very thinly. Don’t make it too thin or the tortellini will be too fragile and burst open while poaching. If your dough is too thick, they will be a little too chewy. For me #7 is just perfect.
How to Fold the Fresh Tortellini
How to Fold the Fresh Tortellini
5 from 1 vote
How To Make Tortellini
Prep Time
1 hr
Cook Time
0 mins
Total Time
1 hr
A step-by-step picture guide to show you how to fold fresh tortellini the right way!
Course: Main Course
Cuisine: Italian
Servings: 2 people
Calories per serving: 620 kcal
Ingredients
- tortellini filling of your choice
- fresh pasta sheets
Instructions
Place the freshly rolled dough slab on a clean and floured surface. Cut out 2-inch (5 cm) squares because that’s the perfect size for tortellini I think.
Place a dollop of your filling on each square. Again, not too much because you don't want the tortellini to burst open while cooking. I add about ⅓ teaspoon of filling each time.
Then fold the pasta square in half on top of the filling making triangles. Press the sides down well to close.
Flip the pasta triangles over, folding back the top corner.
Then hold the triangle (with the folded top corner side down) between your thumb and other fingers.
Fold one corner over your thumb.
And do the same with the other corner then.
Carefully remove the pasta from around your thumb and then place it on a floured baking tray. Fold the remaining tortellini until you run out of dough or filling. If the dough becomes too sticky while assembling the pasta, then put it in the fridge for a minute. If the edges are too dry and won’t close, brush them with a tiny drop of water and try again.
