Tortellini Time

I was inspired to try making tortellini this week.  With a few changes, I followed this recipe and was pleasantly surprised with how easy it is to make tortellini (CAVEAT: by easy I mean it is something edible that I was able make without causing too much disruption in our house - and does not mean I just whipped up some five-star restaurant-quality tortellini).

  
My younger son loves pasta and he was happy to help roll the dough.  Once rolled (to what we thought was thin enough) I cut the dough.  Unfortunately we don't have a round cooking cutter, so I improvised and used a wine glass...

I don't have the tortellini fold perfected, but there was noticeable aesthetic improvement from the start of the process to the end.

And dinner did resemble tortellini...

The first batch of anything is always more of a learning process, and I'm fortunate to have an easy crowd that puts up with my food experiments as of late.  The biggest tortellini lesson I learned from the first batch is to roll the dough in smaller sections in order to be able to roll it thinner.  Dinner wasn't bad, but the tortellini was a little bit doughy.  But this is something that is definitely worth trying again, and it doesn't take very long to make.  Cheers!