Y'all know that I was lucky enough to take pasta lessons with friends while in Bologna. I learned that it really isn't as hard as it seems. Some have asked... so I will say in all honesty~ this is one of the best cooking classes I have had. Bluone is a personalized cooking experience. Our cookbook has several recipes~ but I'm concentrating on the Pasta today!Y'all know pasta dough is basically eggs and light flour (00 flour in Italy is similar to cake flour here). This makes a light pasta base.
I followed Francesca's directions to incorporate the egg and flour, and then allow it to sit.
To roll out the pasta to a smooth thin sheet ... I am in desperate need of a large wooden stick and wooden pasta board. However I did manage to prove that it can be done with a rolling pin and silpat sheet. 
My filling for the tortelloni was a mixture of ricotta, parmigiana, Italian herbs, nutmeg and basil.
Bill wasn't nearly impressed enough with my fresh tortolloni.
It was the perfect for my sauce of borro e salvia... that's next!
I followed Francesca's directions to incorporate the egg and flour, and then allow it to sit.To roll out the pasta to a smooth thin sheet ... I am in desperate need of a large wooden stick and wooden pasta board. However I did manage to prove that it can be done with a rolling pin and silpat sheet. My filling for the tortelloni was a mixture of ricotta, parmigiana, Italian herbs, nutmeg and basil.Bill wasn't nearly impressed enough with my fresh tortolloni.It was the perfect for my sauce of borro e salvia... that's next!Ciao y'all,
Sandi
