the third stage in the scallop cycle... from mousse to pasta. we make a stiff pasta dough with 00 flour - a finer grind of flour with just the right amount of protein in the form of gluten to make it bind & be elastic without being overly tensile. the pasta is rolled down through the pasta machine setting by setting from 10.5 to 0.5, each crank down thinning the pasta & aligning the gluten to form longer chain molecules that give it durability & strength. we pave our pasta with a dash of saffron, I think the flavour works well with the dish but it’s mainly for colour.
the shaping part is pretty simple actually. we cut squares from a long rectangular sheet, blob in the filling (each meticulously weighed out mind) and fold over corner to corner. we use cutters to round off the shape then give it a prod, a pull & pinch the corners together to give the classic tortellini shape.. one day I will post photos of the steps..
You'll love this soup with all your hearty!
1 Tbsp. Olive Oil
2 Garlic Cloves (minced)
1 Onion (chopped)
1 Carrot (peeled, chopped)
3.5 oz. /100 g Sweet Potatoes (diced)
16.9 fl. oz. / 500 ml Vegetable Cooking Stock
7 oz. / 200 g Tomatoes (canned, diced)
10.5 oz. / 300 g Peas and Green Beans (mixed)
1/2 Tsp. Fresh Black Pepper
Salt (to taste)
3.5 oz. Tortellini
Parmesan (grated, to serve)
Croutons (to serve)
1️⃣ Heat the olive oil in a large soup pot over a medium-high heat.
2️⃣ Add garlic, onion, carrots and sweet potatoes and sauté for about 3 to 4 minutes or until onions are translucent, regularly stirring.
3️⃣ Add vegetable cooking stock and tomatoes and simmer for 10 minutes.
4️⃣ Add peas and beans, season with salt and pepper and simmer an additional 5 minutes.
5️⃣ Add tortellini and simmer an additional 2 minutes.
6️⃣ Spoon soup into bowl and top with parmesan cheese and croutons.
7️⃣ Enjoy! 😋