Egg noodles for tortellini, ravioli, agnolotti, anolini

Please note that, while the preparation of noodles are the ideal proportions of an egg for each 100 g of flour, to the filled pasta, enriched then by many other ingredients, you can reduce the number of eggs; in this case, add enough hot water to obtain a consistent and elastic dough.

Processing systems are the same for both kneading and rolling out the dough; the latter operation can be done with a rolling pin or by car.

We recommend in particular, if you make a big quantity of filled pasta, spread a small pastry at a time and prepare as the variety chosen, keeping the remaining dough covered to prevent drying out.

Many use also make one big sheet, on which are placed the speck of stuffed into strips.

To make this work you must however much quickness and a lot of skill; We recommend, therefore, prepare of rectangular sheets (which regolarizzerete the edges with a knife) large enough to contain a maximum of two strips of stuffed (15 cm wide by 30 long); You can also cut into small rectangles or puff of squares and then pack a tortellini or ravioli at a time.

For the preparation of tortellini (or tortellini, different only in size) you crop the dough into rectangles and then into squares of 3-5 cm from the side; in the middle of each square you put a little pile of stuffed; fold the triangle square, pressing the dough around the edges; then join the two side points of the triangle, taking them toward the Center and an overlay, so they adhere perfectly.

For ravioli and agnolotti prepares first a rectangle of puff pastry; on this form a strip of speck of stuffed, placed at a distance not too close to each other (in the filling you must also take care that the filling remains more attracted to one of the long sides of the rectangle and can be perfectly covered by flap of dough left blank); then you press with your fingertips in a little pile and throughout the open edge of the rectangle, so that well match the two layers of dough; with the notched wheel comes off then a raviolo or a lamb for a time.

Instead of steering wheel you can also use a square or rectangular stencil or circular, semicircular or entirely appropriated for this purpose.

The anolini are tiny ravioli (the base is about two and a half centimeters) and must be clipped with a shot or a smooth round stencil, so as to make half moons.

As for the filling, we recommend that you first prepare the dough; This suggestion is more that obvious if the ingredients must endure a long cooking time, but is also valid in case the filling requires a short time; in the meantime, leave it in the bowl, covered.

As they are ready, ' ravioli ' mates are aligned & on a floured cloth.