Turmeric and Squid Ink Tortelli with Potato and Mascarpone
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Turmeric Pasta Dough
Ingredients
- 200 g flour “00”
- 100 g semolina
- 150 g eggs
- 4 g turmeric
Method
- Knead all ingredients together until completely combined and smooth.
- Wrap the dough in cling wrap and let it rest in the fridge for at least 1 hour before using.
Squid Ink Pasta Dough
Ingredients
- 250 g flour “00”
- 60 g semolina
- 150 g eggs
- 8 g squid ink paste
Method
- Follow the same steps as for the turmeric pasta dough.
Filling
Ingredients
- 400 g boiled potatoes
- 150 g mascarpone cheese
- 50 g parmesan cheese
- Black pepper, to taste
- Salt, to taste
Method
- Mix the mashed potatoes with mascarpone and parmesan cheese.
- Adjust the seasoning with black pepper and salt. Set aside.
Assembly
Method
- Roll both doughs to 2 mm thickness. Overlap 1/4 of each dough along the longest sides and press with a rolling pin to adhere them together.
- Run the combined dough through a pasta machine to achieve a 1 mm thick, bi-colour sheet.
- Use a pasta or cookie cutter to cut 8 cm wide circles from the dough.
- Pipe 1 tablespoon of filling into the center of each circle, then fold to form the classic round tortelli shape.