Potato and Black Cabbage Tortelloni | Egg-Free Pasta
I love fresh stuffed pasta, and in this video I make tortelloni with a potato and cavolo nero filling, accompanied by a delicate saffron onion cream.
I'll show you how to make perfect pasta dough without eggs. A completely plant-based, seasonal, delicate, and elegant dish, perfect for holiday dinners and lunches.
INGREDIENTS
Makes about 60/70 tortelloni (about 10/12 servings)
FILLING
1kg boiled potatoes
250g cavolo nero leaves, about 10 leaves
Extra virgin olive oil to taste
1 clove garlic
Nutmeg to taste (about 3g)
Salt to taste
40g nutritional yeast flakes (optional)
DOUGH
400g re-milled durum wheat semolina flour
100g plain flour
Durum wheat semolina flour
Warm water to taste About 250 ml
Turmeric to taste
Salt to taste
SAUCE (serves 3-4)
1 large onion
Salt to taste
About 50 ml grappa or white wine
150 ml boiling water
About 0.1 g saffron powder (one sachet), or 25 threads
Black pepper to taste (optional)
GARDENING
Toasted onion crumbs
Dried flowers (optional)
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Music by Mark Generous - Gold Earrings - https://thmatc.co/?l=7CD8C984