Tortelli di patate recipe
Tortelli di patate are a type of filled pasta typical of Mugello, a mountainous area near Florence bordering Emilia Romagna.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.visittuscany.com.
Cooking tools:
- Pasta cutter
- Rolling pin
- Potato masher
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Baking sheet
- Pot
- Stove
- Slotted spoon
- Colander
- Serving platter
Ingredients
- 3 eggs
- 150 g semolina flour
- 150 all-purpose flour
- 1 pinch salt
- 1 teaspoon extra virgin olive oil
- 500 g potatoes, boiled
- 1 clove garlic, minced
- 2 tablespoons finely chopped parsley
- 1 tablespoon tomato paste
- Salt
- Freshly ground black pepper
- Tomato sauce, for serving
- Grated Parmigiano Reggiano, for serving
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