Usually I’m all up for recipes which are quick to prepare, quick to cook, and above all, quick to clean up. I’d always use my Kitchenaid to help speed up the process, and I’d go all out kung-fu style knocking dumplings out tens at a time in minutes. I almost forgot that when you cook with friends, you take the time to enjoy the company and the cooking process. This recipe took us two mornings to make, and for this, we made enough for an army.
It is the most precious thing – taking a recipe from a mother. It is also the most annoying thing, because the best recipes are always based on touch and feel: ‘A little bit of this and a little bit of that’; ‘Hmm, it’s feeling a little too wet’, and after a bit of off the books tweaking, ‘Yes, this feels right’. So there’s not much writing in this recipe, just watch and learn.
-Recipe Serves 12-14-
– WHERE IT ALL BEGAN –
– THE INGREDIENTS (TORTELLINI STUFFING) –
– THE RECIPE (TORTELLINI STUFFING) –
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– THE INGREDIENTS (PASTA) –
– THE RECIPE (PASTA) –
– MAKING THE TORTELLINI –
