I know this is easy to buy, but the achievement and bragging rights you’ll get from making your own pasta can not be beat! It’s not easy but once you’ve got the knack you’ll be producing them like a pro!
140g plain flour
1/2 tsp (teaspoon) salt
1-2 tbs (tablespoon) water
150g pack Boursin – you can make your own fillings, I will explain later in the recipe.
20g salted butter
4-5 sage leaves chopped
2 x tsp cheese
Combine the flour, egg and salt in a bowl and gently incorporate the egg.
Once combined, add 1 tbs water and work into a dough- it needs to be soft but not sticky.
Turn the dough out onto a work surface and knead for 2-5 mins until smooth and stretchy.
Divide into 6 portions and cover with cling film,
Prepare your station – you will need your pasta machine (if using), a floured work surface, a board dusted with a combination of semolina and flour (you can just use flour if you don’t have semolina), a small cup of water, a biscuit cutter, and your filling.
Dust 1 pasta ball and roll to 1-2mm thick (I use a pasta machine which makes it easier to roll really thin, but you can use a rolling pin)
Once rolled use a biscuit cutter, about 6cm diameter, to cut into rounds.
Take 1/4 teaspoon of filling (this can be anything you want – spinnach and ricotta works well, just make sure the filling is fairly dry) and spoon onto the rounds just off centre
Wet a finger or brush and run it round the edge of the pasta. Fold the disc over the filling into a semicircle, making sure you don’t trap any air as this will make it burst when cooking.
Once folded in half, stand on it’s end and push your finger in to the centre to make a small dent.
Then, draw the two corners together and press together to create a seal.
Place it onto the prepared board to prevent sticking. Repeat until you’ve used all of your filling.
Put the butter in a pan on a medium- high heat and let the butter bubble until it just starts to colour
Immediately take off the heat and add the sage, giving the pan a jiggle to incorporate.
In a large pan of boiling water, drop the tortellinis in, one by one to prevent sticking. Boil for 2 mins and serve, drizzled with the butter and a sprinkling of cheese.
Cals – 554, fat – 42.3, carbs 29.4, protein – 13.5
With the left over pasta mix you can make any shapes you like – spaghetti by cutting into strips or, like I have done, farfalle – roll out pasta and cut into rectangles 2x3cm and pinch the middle, delicious with the cheese sauce in my pasta and cheese recipe.