artichoke Italian pasta pinenuts tortellini vegan mofo
Tortellini TimesOctober 07, 2012
Do you ever wake up Sunday morning after a long night and just feel like there's nothing that could possibly interest you so much that ...
Do you ever wake up Sunday morning after a long night and just feel like there's nothing that could possibly interest you so much that you would drag yourself out of bed for? Sleep was my number 1 hobby this morning. If Morrissey was serenading me from below my window, I might even have leaned over to yell some obscenity and slam the window shut in order to continue my slumber.
When I finally did find it in me to roll out of bed, I of course sat on my couch looking at mofo blogs for about 2 hours, so I didn't exactly have an eventful morning. I did go closet shopping today, though. I was looking for my winter hats, to cover up my ridiculous roots that I don't have an appointment to fix for 3 more weeks, and was pummeling through my closet in search of them when I pulled out an old sweater I got for my 19th birthday, a skirt I bought at the beginning of this summer, some tights, some shoes I bought last fall and stashed away and legwarmers. I love when old clothes feel new. It doesn't really happen often. Here I am enjoying a reborn outfit, complete with hat, tights and legwarmers!
I moseyed around for a few hours before the desire to make tortellini struck me. My last post about tortellini inspired me to make my own dough recipe, because the one I was using was way dry and crumbling, and I knew it needed something else. I then decided that tortellini is so amazing that I wouldn't mind eating some every day this week. My new ambition is to blog about a different tortellini each night this week. My filling of choice tonight was Artichoke Pinenut (mmm).
Here is my attempt at a tutorial for how to get tortellini from dough to done.
1. Roll out your dough into a thin, long strip. Cut away any jagged edges, since they will just jam up your pasta roller. Start on the first setting of your roller (obviously).
2. Pass dough through once each setting. My roller has 8 settings, I go to 6 before I stop. Then I have the right thickness for 'lini-making.
3. Lay your dough on a large work surface, preferably a cutting board.
4. Cut your sheet into squares. You want your squares to be pretty geometrically correct, otherwise they will be lopsided when you're trying to fold them around your filling!
5. Set your squares aside, so they are ready for you when you are ready for them.
6. Put a dollop of your filling in the middle of the tortellini.
7. Fold the top end over the bottom end so that you have a triangle encasing your filling. Press down tight, you don't want any filling popping out while boiling.
8. Fold the bottom tip up so that it meets the other end of the tortellini, making a "W."
9. Now turn the two sides away from the point and press them together on the other side.
Stay tuned for more fun with tortellini and more fillings!
1 cup semolina flour
1 1/2 cups unbleached all-purpose flour
1 tablespoon ground flaxseeds
3/4 cup plus 2 tablespoons hot water, separated
pinch of salt and pepper
Artichoke Pinenut filling:
5 artichoke hearts
1/2 cup pinenuts
1/3 cup nooch
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons unsweetened almond milk
Make the filling first, so that you have it ready to go once your dough is rolled out.
In a food processor, blend artichokes and pinenuts until a creamy paste is achieved, scraping down the sides often. Add nooch, almond milk, salt and pepper. Blend again. If your mixture looks chunky, add the other tablespoon of almond milk. Taste and set aside.
To make dough, blend flours, salt and pepper in a food processor. In a small measuring up, whisk together ground flaxseeds with 2 tablespoons hot water. With machine running, slowly pour in the flaxseed mixture through the opening at the top. Now slowly pour in the remaining 3/4 cup hot water until a dough comes together.
Now roll the dough into a long strip. Cut it into 3 pieces, so that you can roll the dough out in batches.
Roll each piece into a long strip, trimming the jagged sides. Pass it setting by setting through a pasta roller until you've reached the 3rd to thinnest setting. Now lay out your strip and cut it into neat squares. Pile your squares and set out a few at a time to work with. Place a dollop of your filling in the middle of your square. Fold it in half, so that you have a triangle encasing your filling. Don't be too generous on the filling, or you will have trouble closing the pasta around it. Don't be too stingy or the tortellini will be mostly dough. Also, you might be there all day stuffing tortellini if you put too little filling in.
Roll the triangle so that the tip is covered or lined up with the long edge of your tortellini. Now curl the edges forward and pinch so that you have a hoop!
At this point you can freeze the tortellini. If you're cooking it right away, then boil some water and boil the tortellini for about 4 minutes, until all the tortellini have floated to the top and puffed slightly. Top with sauce of your choosing, I usually choose tomato, and enjoy!