Ingredients for the dough:
500 g stone ground flour (or 350 g “0” FLOUR and 150 g durum wheat flour)
Salt as needed
Water as needed
Ingredients for the filling:
1 kg potatoes
100 g butter
1 egg (golden yolked)
150 g grated Parmigiano Reggiano
Salt as needed
Ingredients for the sauce:
Wash the potatoes and cook them with the peel on in salted water. Peel the potatoes and put them through a potato ricer. Add the butter, which will melt with the heat of the potatoes, and a pinch of salt. Add the Parmigiano Reggiano, mix and let cool. Add an egg to the cooled filling and mix.
Prepare the dough by mixing the flour, eggs, a pinch of salt and a very little water if needed. Knead it into a ball and put it in the fridge to rest for at least one hour.
Take the dough out of the fridge and cut one piece off. Always keep the remainder covered to prevent it from drying out. Roll out the dough with the pasta machine, starting from the highest setting and ending with the lowest one.
Flour the side of the pasta touching the work surface and lay the filling on the other side, creating a horizontal row of small balls of filling at least 3 cm apart. Fold the dough over the filling and press to seal, making sure to get all the air out. Cut out the tortelli with a pasta wheel.
Bring a pot of salted water to the boil and drop the tortelli in. Cook them for about 5 minutes (cooking time depends on the thickness of the pasta) then lift them out with a skimmer. Toss with plenty of melted butter and grated Parmigiano Reggiano.
Please note: tortelli can also be dressed with a sauce of melted butter, Parmigiano Reggiano and grated Fragno black truffle.