TORTELLINI - Fresh pasta and filling - the recipe

fresh pasta for TORTELLINI (part one)

fresh pasta recipe - Tortellini

needed for 4 people:
For the dough: 400 g of flour,
3 whole eggs, half a shell of egg water, a pinch of salt,
one tablespoon of oil (optional).
For the preparation:1-2 tablespoons of flour

Preparing the pasta dough for the tortellini

Sift the flour onto the marble countertop (or pastry board) to form a well.
Make a well in the center and add the eggs, salt, and, if desired, the oil. Mix the ingredients a little with a fork and gradually incorporate the flour. Continue doing this until the dough can be worked by hand.

If it is too soft, add some flour, if it is too hard, add a little water.

Knead the dough for about twenty minutes with energy until it becomes smooth and elastic.

Collect it into a ball, cover it with a bowl, and let it rest for thirty minutes.

Divide the pasta into three equal pieces, flour one and introduce it into
the pasta machine set so that the mixing cylinders are open to the maximum.
Turn the crank: you will get an irregular strip of pasta that you will flour, fold into three and reintroduce between the cylinders.
Repeat two or three times, then bring the cylinders closer and at each movement insert the pasta into the machine until you get a smooth and thin sheet.
Arrange it, if necessary cut in two, on a lightly floured cloth and repeat the same operation with the other two pieces of pasta.
Then make squares, prepare a filling and close it all giving the typical shape of the Tortellino (the smaller they are the more they are "true Tortellini").
For those who love the ancient tradition: with a good rolling pin you make the sheet called "by hand".