Servings: 2
Calories: 490kcal
Equipment
- Pasta roller and cutter (if not using a rolling pin and knife)
- Kitchenaid pasta roller and cutter attachment (optional, instead of manual cutter or rolling pin)
- Food processor
- Fluted pastry/pasta cutting wheel
- Piping bag with medium round tip (alternatively, you can use a teaspoon)
Ingredients
Dough
- 100 g 00 flour
- 50 g durum semolina
- 2 eggs
- 1 1/2-2 tsp pink pitaya powder (dragonfruit powder)
- 1/4 tsp salt
- 1/2 tbsp olive oil
Filling
- 150 g ricotta
- zest of one lemon
- 1 tsp of black pepper cracked
- 1/2 egg
- salt to season
Instructions
- Use a food processor to combine the dry ingredients, then gradually add the wet. Run for approximately one minute, or until the dough begins to hold together as one ball. Alternatively, if you don't have a food processor, form a well of the dry ingredients with the wet in the centre, and gradually mix the dry into this using a fork. A food processor will just ensure that the pitaya doesn't clump as the ingredients combine (and speed things along), but is not necessary if you take extra care when kneading.
- Knead by hand for 10 minutes, vigorously. Dough should be soft but not stick to your hands or the kneading surface. If it does stick, add flour in teaspoon increments, fully incorporating before reassessing moisture levels.
- Cover dough with cling wrap or store in an air tight container; leave to rest for 30 minutes away from direct sunlight or heat.
- Prepare the filling by mixing all filling ingredients together using a fork, until it has a smooth consistency without any lumps of ricotta.
- Cut the dough into two pieces or, if scaling the recipe, two pieces per approximately 150g of flour used. Working with one piece at a time (returning the remainder of the dough to an air tight container) pass it through the pasta machine at the thickest setting 3-4 times. If working with a rolling pin, knead it firmly for a few minutes before beginning to roll it out.
- Gradually step up through the thicknesses, one at a time, or roll to desired thickness. The ideal setting for this pasta on a manual machine is 7.
- Cut into squares of approximately 60mm using a fluted pasta cutting wheel. Note that if you're preparing a large amount, or are unsure of how quickly you'll work, then progress using only one sheet at a time with the rest remaining covered. They will dry out quickly and become increasingly difficult to fold.
- Use a piping bag to squeeze a small amount of filling into the centre of each square, roughly the size of a large pea, filling the centre ninth of the square.
- To shape, first fold one edge over the filling to meet its opposite edge. Press down lightly to seal, and then gently seal the two shorter edges, making sure that you squeeze out any air as you go. Now turn the frilled edges slightly upwards, and give it a poke in the centre of the smooth sealed edge to form a hollow in the bulge caused by the filling. Bring the short edges around the hollow to slightly overlap with each other, and press firmly to seal and complete the tortello.
- Transfer to baking paper lined trays, and refigerate for up to one day. Alternatively, you can freeze them, but you may find that the ricotta takes on a grainier texture.
- To cook, drop into a large pot of boiling water (with a pinch of salt), and boil until no white is visible in the dough when biting or cutting into the pasta's thickest section. If you're looking for the perfect sauce to pair it with, try our brown butter with pink peppercorns and lemon thyme!
Nutrition
Calories: 490kcal | Carbohydrates: 62.3g | Protein: 24g | Fat: 15.7g | Saturated Fat: 6g | Cholesterol: 228mg | Sodium: 464mg | Potassium: 290mg | Fiber: 3.3g | Sugar: 1.1g | Calcium: 258mg | Iron: 5mg
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