Egg Pasta For Tortellini, Anolini, Agnolotti, Ravioli

Preparation:

Preparation: We should immediately point out that, while in the preparation of tagliatelle the ideal proportions are one egg for every 100 g of flour, for that of filled pasta, later enriched with many other ingredients, the number of eggs can be reduced; in this case you will add enough hot water to obtain a firm and elastic dough. The processing systems are the same, both for kneading and for rolling out the dough; this last operation can be done with a rolling pin or with the machine. We recommend in particular, if you have to make a large quantity of filled pasta, to always roll out a small sheet at a time and gradually prepare the chosen variety, keeping the remaining dough covered, to prevent it from drying out. Many also use to make a single large sheet, on which the specks of filling are arranged in successive strips. However, to do this job you need a lot of speed and a lot of skill; we therefore advise you to prepare rectangular sheets (which you will regularize at the edges with a knife) wide enough to contain a maximum of two strips of filling (15 cm wide by 30 long); you can also cut small rectangles or squares out of the pastry and then make one tortellini or one ravioli at a time. For the preparation of the tortellini (or tortellini, which differ only in size), the dough is cut into rectangles and then into squares of 3-5 centimeters on each side; in the middle of each square a small mound of filling is placed; then fold the square into a triangle, pressing the dough well around the edges; then the two lateral points of the triangle are joined, bringing them towards the center and overlapping it, so that they adhere perfectly. For ravioli and agnolotti, a rectangle of pasta is first prepared; on this a strip of specks of filling is formed, arranged not too close to each other (in arranging the filling one must also take care that the filling remains closer to one of the long sides of the rectangle and can be perfectly covered by the edge of dough left empty); then you press with your fingertips between one pile and another and along the entire open edge of the rectangle, so as to make the two layers of dough fit together well; with the notched wheel, one ravioli or agnolotto is then detached at a time. Instead of the wheel you can also use the appropriate square or rectangular or semicircular or entirely circular stencil, made for this purpose. Anolini are very small ravioli (the base is about two and a half centimeters) and must be cut out with a small glass or a smooth round mold, in order to obtain half-moons. As for the filling, we advise you to always prepare it before the pasta; this suggestion is more than obvious if the ingredients have to withstand a long cooking, but it is also valid if the filling requires a short time; while you wait, you will leave it in the bowl, covered. As they are ready, 'ravioli & companions' are lined up on a floured cloth.