Homemade egg pasta and a filling made with potatoes, tomato, garlic and parsley: here's how to prepare this dish of the Tuscan-Emilian culinary tradition
If you have never tried the flavor of Mugello tortelli you don't know what you've been missing so far. The softness of the potatoes, the tomato in the filling, the garlic in the dough: a sinuous dish like the place where they were born, the Mugello.
For those who do not know it, Mugello is in one narrow valley on the hills of Florence, enchanted and beautiful place, full of greenery and surrounded by nature. Its culinary tradition is halfway – given the geographical proximity – between the Tuscan and the Tuscan ones Emilian (hence this type of pasta).
The preparation it is not complicated, but requires some manual skills.
How to make Mugello tortelli
To prepare the tortelli pasta you will need: 500 g of flour 0, 3/4 eggs, 50 g of water, extra virgin olive oil and salt. For the stuffedinstead: 500 g of potatoes, 2 cloves of garlic, 200 g of grated Parmesan cheese, parsley, tomato paste, pepper and extra virgin olive oil.
To prepare Mugello tortelli, of course, you start with pasta. It is placed on a pastry board flour in the classic fountain shape and eggs, water, a little oil and salt are added to the center. Yes knead and let it rest under a cloth.
We then move on to filling preparation boiling the potatoes, peeling them and mashing them with a fork. Separately, while the potatoes are cooling, a fried based on finely chopped oil, garlic and parsley, pepper and a generous spoonful of tomato paste. So you combine this mixture with the potatoes, yes add salt and grated cheese and mix everything.
The preparation of Mugello tortelli continues rolling out the dough: it must be a not very thin sheet and cut into strips about 8 cm wide. We then proceed to fix one stuffing ball every 3 cm and then the sheet folds on itself, letting the air out. At this point we proceed to form the tortelli cutting the dough with the spronella toothed.