Homemade Tortellini with Fresh Eggs and Goat Cheese

Homemade Tortellini with Fresh Eggs and Goat Cheese

It’s that time of year again when all homestead kitchens are overrun with fresh eggs and we’re scrambling trying to find out the best way to use the bounty. We’ve all water glassed, pickled, and frittataed and dutch babied our way through the summ...

Author

Lehman's

Ingredients

• 4 cups flour
• 6 fresh eggs
• Water (as needed, a few drops for texture adjustment)
• Filling of choice (e.g., goat cheese or other soft cheese)
• Salt (for boiling water)
• Sauce of choice (tomato sauce, pesto, butter, garlic, etc.)

Directions

1. Make the dough by placing the flour in a large mixing bowl and creating a well in the center.
2. Crack the eggs into the center of the flour well.
3. Mix the eggs gradually into the flour, slowly incorporating flour from the edges until a dough begins to form.
4. Knead the dough by hand for 4–5 minutes until it becomes smooth and shiny. If it feels too dry, lightly wet your fingertips and work in a small amount of water.
5. Divide the dough into portions if needed, then cover with a damp towel and let rest for 30 minutes.
6. Roll one portion of dough through a pasta machine starting at the widest setting. Fold the dough into thirds and pass through the machine 2–3 times to develop structure.
7. Continue rolling the dough through progressively thinner settings until reaching a thin sheet (around setting 6).
8. Lay the sheets on a lightly floured surface.
9. Cut circles from the dough using a cutter or jar lid.
10. Place about 1 teaspoon of filling in the center of each circle.
11. Lightly wet the edge of half the circle, fold it over, and seal the edges.
12. Bring the two corners together and pinch to form tortellini.
13. Repeat until all dough is shaped.
14. Bring a large pot of salted water to a boil.
15. Cook tortellini for 5–6 minutes, or until they float and are tender.
16. Drain and serve with your preferred sauce, cheese, or butter-based topping.