Want to learn How To Make Homemade Tortellini? Let me show you how to make homemade tortellini pasta that you can use in all kinds of recipes.
I love pasta! I love homemade pasta, I love store-bought pasta and I love restaurant pasta.
Basic spaghetti is probably my number one go-to. My best friend makes a fantastic simple pasta sauce that’s just delicious. But I also love dishes like chicken alfredo and my favorite BBQ Chicken Cajun Pasta aka Southwest Pasta!
While “wagon wheel” pasta and fusilli are my 2 favorite pasta shapes, I also love a good Tortellini for pasta dishes and soups.
So let me show you how to make a super easy Homemade Tortellini that is perfect for lots of delicious recipes.
Ingredients For Homemade Tortellini:
- 370 grams all-purpose flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon salt
- 4 cheese filling (Premixed: 4 oz ricotta cheese, 1.5 oz shredded mozzarella and provolone, 1 oz parmesan, 1/2 tablespoon minced garlic, 2-3 chopped basil leaves, 1 large egg)
Ingredient amounts and entire recipe directions are in the recipe card below with a print option!
How To Make Homemade Tortellini:
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Add the filling to a pipping bag and set aside.
-
Mix the flour and salt in a mixing bowl.
Create a well in the center of the flour using a small bowl or a spoon.
Add the eggs, oil, and water to the well. -
Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic.
-
Cover the dough in plastic wrap and let rest for at least 20 minutes.
-
Divide the dough into smaller portions to roll out.
-
On a lightly floured surface, roll out each portion of dough until partially see through.
Using a circular cookie cutter measuring 2-3 inches, cut out circles in the dough. If you do not have a cutter, you can use a drinking glass or a lid of similar proportions. -
Cut the tip of the piping bag. Squeeze out about a teaspoon of filling onto each cut circle. If you don’t have a piping bag, you can spoon out about a teaspoon.
-
Using your finger, dab some water around half of the cut circle edge.
Fold over the other side of the dough to cover the filling and press the air out from each dollop. -
Using a delicate touch, grasp each opposing corner of the semi-circular dough, and gently draw them toward one another. Perform this action gradually to prevent any potential tearing of the dough.
Add a drop of water to one corner and gently position the wet corner behind the other, then firmly apply pressure to securely seal the pasta together. -
Transfer the finished tortellini onto a parchment paper surface that has been lightly dusted with flour. Proceed to replicate the process for the remaining dough portions.
-
If not cooking immediately, freeze them on the parchment paper then secure the tortellini in a zipper-lock freezer bag for preservation up to a maximum of 2 weeks.
-
If cooking, bring a pot of salted water to boil, then submerge the tortellini for 5-7 minutes.
How To Cook Homemade Tortellini:
To cook homemade tortellini, bring a pot of salted water to boil, then submerge the tortellini for 5-7 minutes.
What Kind Of Flour Do You Use To Make Homemade Pasta?
I use all-purpose flour to make homemade pasta.
Recipes That Use Tortellini:
- Baked Cheesy Tortellini Casserole
- Tortellini Soup
- Semi Homemade Chicken Parmesan Tortellini
- Easy Greek Pasta Salad
- Spinach & Cheese Tortelloni Soup
More Pasta Recipes:
- Olive Garden Copycat Chicken Marsala Fettuccine
- Old Bay Shrimp Pasta
- Penne alla Vodka
- White Cheddar Macaroni and Cheese with Ham and Peas
How To Make Homemade Tortellini
How To Make Homemade Tortellini
Want to learn How To Make Homemade Tortellini? Let me show you how to make homemade tortellini pasta that you can use in all kinds of recipes.
Ingredients
- 370 grams all purpose flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon salt
- 4 cheese filling (Premixed: 4 oz ricotta cheese, 1.5 oz shredded mozzarella and provolone, 1 oz parmesan, 1/2 tablespoon minced garlic, 2-3 chopped basil leaves, 1 large egg)
Instructions
Add the filling to a pipping bag and set aside.
Mix the flour and salt in a mixing bowl.
Create a well in the center of the flour using a small bowl or a spoon.
Add the eggs, oil, and water to the well.
Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic.
Cover the dough in plastic wrap and let rest for at least 20 minutes.
Divide the dough into smaller portions to roll out.
On a lightly floured surface, roll out each portion of dough until partially see through.
Using a circular cookie cutter measuring 2-3 inches, cut out circles in the dough. If you do not have a cutter, you can use a drinking glass or a lid of similar proportions.
Cut the tip of the piping bag. Squeeze out about a teaspoon of filling onto each cut circle. If you don’t have a piping bag, you can spoon out about a teaspoon.
Using your finger, dab some water around half of the cut circle edge.
Fold over the other side of the dough to cover the filling and press the air out from each dollop.
Using a delicate touch, grasp each opposing corner of the semi-circular dough, and gently draw them toward one another. Perform this action gradually to prevent any potential tearing of the dough.
Add a drop of water to one corner and gently position the wet corner behind the other, then firmly apply pressure to securely seal the pasta together.
Transfer the finished tortellini onto a parchment paper surface that has been lightly dusted with flour. Proceed to replicate the process for the remaining dough portions.
If not cooking immediately, freeze them on the parchment paper then secure the tortellini in a zipper-lock freezer bag for preservation up to a maximum of 2 weeks.
If cooking, bring a pot of salted water to boil, then submerge the tortellini for 5-7 minutes.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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