FRESH TORTELLINI
THE CHALLENGE
"Making fresh pasta is a labour of love, but one that I think is worth the effort because the process is satisfying and the results are really, really good. We’ve kept this recipe classic with a mushroom filling and a buttery sage sauce that sets off the flavours beautifully. It’s a dish that sums up autumn, and one I could eat every day."
LOTTIE COVELL, DEPUTY FOOD EDITOR
RECIPE AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS LAUREN MCLEAN. STYLING MORAG FARQUHAR
Fresh mushroom tortellini v
SERVES 4; MAKES 40-48 TORTELLINI. HANDS-ON TIME 1 HOUR 30 MIN, PLUS UP TO 2 HOURS RESTING
KNOW HOW
Type 00 (or doppio zero) flour is a refined style of white flour from Italy. It’s good for making pasta because the dough it produces holds together well when worked and rolled. Plus the finished pasta won’t turn starchy when cooked. You can buy it from most large supermarkets.
MAKE AHEAD
Prepare the dough up to 24 hours ahead, wrap in cling film and keep in the fridge. Or freeze the fully prepared tortellini in a sealed container. Fully defrost, then boil as in the recipe.