Tortelli à la Artusi | Carlo Florence chef

Ingredients

• 150 gr of Manitoba flour or 00
• 150 gr of semolina flour (I use Senatore Cappelli an Italian Ancient grain flour)
• 3 eggs
• 300 gr of sheep ricotta cheese
• 50 gr of Parmesan cheese
• Nutmeg
• Salt and pepper
• Now form a ball and wrap it in a cloth and let the dough rest at room temperature for at least 30 minutes.
• Divide it into more parts to roll it out more easily.
• Flour one part thoroughly and flatten it, store the other portions in the cloth so they will not dry out.
• Take the dough puller and place it on the maximum thickness and pass the dough between the rollers
• To get a first rather thick sheet, then fold the two flaps of the sheet towards the center to give a more regular shape
• Then flour it slightly and pass it between the rollers, continue in this way several times until you reach the desired thickness.
• Lay the dough obtained on the floured pastry board, and equalize with a knife the ends to make the dough regular
• Sprinkle it with a little semolina on both sides, let the sheets dry for 5 minutes.
• Cook in plenty of water for about 5-6 minutes
• I like them with extra virgin olive oil, Parmigiano Reggiano, and fresh thyme leaves or chives
• First courses