The Art of Making Tortelli Pantini: A Pasta-Making Experience

As Luca began to explain the intricacies of making tortelli pantini, it became clear that this was one pasta shape that required patience, practice, and attention to detail. The tortelli pantini is a traditional Italian pasta from Penza, Italy, known for its delicate shape and flaky texture. To make them, one must have a good understanding of the pasta-making process and be willing to experiment with different techniques.

The first step in making tortelli pantini is to create the pasta dough. This involves mixing together flour, eggs, and salt to form a smooth and elastic dough. The key to achieving the perfect pasta shape is to pay close attention to the ratio of ingredients and the kneading process. Luca emphasized the importance of using "00" flour, which is finely milled and produces a tender texture.

As Luca began to roll out the dough, it became clear that making tortelli pantini was not for the faint of heart. The process required a delicate touch and a willingness to experiment with different techniques. Luca explained that the key to achieving the perfect shape was to "fold" the pasta into a series of overlapping layers, creating a flaky texture.

The folding technique proved to be more challenging than expected, and Luca struggled to achieve the desired shape. Despite this, he persisted, tweaking his technique and adjusting his approach as needed. The result was a series of tortelli pantini with varying degrees of success, but all sharing a common thread – a delicious, flaky texture.

To cook the tortelli pantini, Luca used a combination of brown butter, sage, and parmesan cheese to create a rich and savory sauce. The process involved melting the butter in a pan over medium heat, adding a few leaves of sage, and cooking until the butter was golden brown and fragrant. Next, Luca added the tortelli pantini to the pan, swirling them gently in the hot butter to coat.

The result was nothing short of magical – a sauce that was both rich and light, with a depth of flavor that elevated the humble pasta dish to new heights. As Luca plated the final dish, it became clear that this was one pasta shape that required practice and patience to master. The tortelli pantini was a true test of skill and creativity, but the reward was well worth the effort.

One of the most striking aspects of making tortelli pantini was the variety of flavors and techniques that could be used to enhance their flavor. Luca suggested using a range of ingredients, from fresh herbs to cured meats, to create unique and delicious sauces. The possibilities were endless, and the flexibility of the recipe made it an exciting prospect for pasta enthusiasts.

As the episode drew to a close, Luca reflected on the challenges of making tortelli pantini and the joy of experimentation that came with it. He emphasized the importance of practice and patience, highlighting that even the most seasoned pasta makers faced setbacks and disappointments along the way. The key to success lay in persistence and creativity, as well as a willingness to learn and adapt.

In conclusion, making tortelli pantini was an experience unlike any other – a journey of discovery and experimentation that pushed the boundaries of pasta-making and culinary creativity. With its delicate shape and flaky texture, this traditional Italian pasta from Penza, Italy, required skill, patience, and attention to detail. But for those willing to take on the challenge, the rewards were well worth the effort.

Recipe and Techniques

The following recipe provides a comprehensive guide to making tortelli pantini:

Ingredients:

- 2 cups "00" flour

- 2 large eggs

- 1/4 teaspoon salt

- Water as needed

Instructions:

1. Mix together flour, eggs, and salt in a bowl until the dough comes together.

2. Knead the dough for 10 minutes, adding water as needed to achieve a smooth and elastic texture.

3. Roll out the dough to a thickness of about 1/16 inch (1.5 mm).

4. Use a pasta cutter or sharp knife to cut the dough into long, thin strips.

5. Fold the pasta into overlapping layers, creating a flaky texture.

6. Cook the tortelli pantini in a pot of boiling water for 30 seconds to 1 minute.

Sauce Recipe:

Ingredients:

- 3/4 cup unsalted butter

- 2 leaves sage

- Parmesan cheese, grated

- Salt and pepper to taste

Instructions:

1. Melt the butter in a pan over medium heat.

2. Add the sage and cook until fragrant, about 1 minute.

3. Stir in parmesan cheese and season with salt and pepper to taste.

Assembly:

1. Cook the tortelli pantini in boiling water for 30 seconds to 1 minute.

2. Remove the pasta from the water and add it to a bowl of hot brown butter sauce.

3. Toss the pasta gently to coat, then top with grated parmesan cheese.

Tips and Variations

* Use fresh herbs, such as basil or parsley, to create unique flavor combinations.

* Add cured meats, such as prosciutto or pancetta, for added depth and complexity.

* Experiment with different types of cheese, from mozzarella to ricotta, to create distinct flavors.

"WEBVTTKind: captionsLanguage: enhow do you feel about that Steve I'm not feeling good now you all know me as the guy that comes on here every week and teaches you recipes but to be a teacher one must also be a student so today I'm joined by my friend and Bonafide pasta Master Luca denafo I'm sucking in him to take me to school on a pasta we all think we know the ravio he's worked all over the place including 8 years heading The Pasta Production at Italy and as since been Consulting for Brands and restaurants including one of the best Italian restaurants in my area so Luca is in charge today I like you am just here to steal what he knows last name denafo DFO yeah I knew I was saying it right any relation to Vincent actually my father was Vincent dinaf he's just not the actor yeah go figure got me got me out of a lot of trouble you know who my father is I know there no brought some flow for us correct I did I did check this from Molino Pini only the finest flower for you okay so let's weigh this that there we go pure 100% pure 1 kilo biggie taught me that a kilo is 1,000 G I'm going to give you the exact recipe that I always use all the time for ravioli it's 350 G of egg yolk and then it's 200 g of egg white what a pain in the ass and 75 G of water yeah 75 G of water yeah I'm putting you to work today I thought I'd be doing this you're going to that's like the Italian way it's the Nona way it is it is yeah it is so for 1 kilo of flour Luca told me to crack two dozen eggs so then I'm going to fish out the egg yolks and add them until it weighs to about 350 G and this is definitely for a bigger batch of dough maybe for a family of 8 to 10 otherwise you could cut this in half I haven't had this level of quiet in my life in a long time he must still breathe that's why I live here then his recipe calls for 200 g of the egg white let's there's there's some white in there so let's do I think like 175 G of egg white I'll just hold it back a little bit there you go doesn't have to be precise and then we could do about 75 80 g of water I think then I like to beat the egg yolk first then we can make a well out of the flour once that well is nice and deep and big enough for the eggs you can pour the eggs right into the middle of it and I'm going to get this started here so I'm going to go ahead and make the dough and I'm going to have Luca give me his feedback and critique now now yeah yeah okay what I like to do is take from the bottom right m sometimes you see people take from the top and I feel like that is setting myself up for disaster because it's just creating like a little crevice where they could break the m i pick off from the edges so I actually go with the fork like Place vertically and then pick off from the edge yeah the inner Edge yeah and then as soon as you pick some off into your Lake your reservoir of eggs start to whip that in immediately and then do more a little bit at a time it's like how slow do you need to really go the old me would have said go slow and gentle get it really homogeneous but honestly you can start fast and then and then finish slow no you're doing a great job bro not my fres Rodeo I see that I get it to the point usually where I know once I break the wall it won't become a mess ah I see right it won't it won't spill it won't spill right it'll be firm enough exactly now we can switch to a bench scraper to cut the flour into the eggs I like to scrape underneath underneath yeah me too it's a very satisfying feeling very nice good technique once a workable ball forms we can begin kneading the dough color is amazing beautiful legs huh that's looking good get it all in the midd all that flour going in there love it yeah that's good that's a ni if your wrist is really burning at this stage like it's definitely too dry yeah and that's what I always say like that's when experience comes in that's why I like teaching it to like people make in like a KitchenAid I'm like make it with your hand so you know when it's dry right exactly the way I would judge it is how when it seals how it's sealing to the dough right so if it's like kind of blending into one once it pinches and then just kind of like melting into itself it's this amount of moisture is fine and remember like you know when it rests it'll give up water molecules it no longer needs it tends to sweat it'll relax a little bit then we can wrap the dough let it rest on the bench for 20 minutes or so give it one more need which my camera did not record and then another 15 minute rest and then we're ready to use the dough all right so now the dough is rested now let's take a look inside all those little air pockets that's what you want that's what we worked so hard to achieve and it almost has like a gooiness inside you happy with that oh yeah let me see look like cheese it looks like swiss cheese all right so what's up first well should we make some torelli is that the easiest I think so I we're going to do five we're going to do five shapes and we're going to work from easiest to hardest yeah I think we're going to start with a technique that people can actually do it home relatively easily now while I view making pasta in and of itself an act of therapy I'm an advocate of talking out my issues and the idea of talk therapy but in the past I haven't had great experiences with it and if you're like me and you've been to in-person therapy you know how annoying it is sitting in a waiting room appointments always being delayed and you just kind of feel exposed I hadn't really delved back into it until recently thanks to our sponsor today better help and now have a way to release the pressure better help can match you to one of over 30,000 therapists in their network based on your needs preferences and location which gives you access to a wider range of expertise that may not be available in your area to get started you fill out a questionnaire that will ask you questions about what challenges you're going through and what kind of therapist you'd like and then better help will match you with a therapist in most cases within 48 hours and you can schedule a therapies at a time that's convenient for you best of all if you don't love your therapist you can request a new one at any time at no additional charge so if you want to join the over 4 million people who've used betterhelp to start living a healthier happier life betterhelp is given my audience 10% off their first month when you use the link in the description or you visit betterhelp.com not cooking show now let's get back into making the pasta so tortelli is what torelli is kind of interchangeable with ravioli when you say ravioli or torelli they're more or less interchangeable and they all refer to Pasta filled pasta renia is a St is filling is fill okay work with a small piece for now just like that little bit of wrench flour flatten her out nice and gentle by hand always the largest setting first if you're using something like this then you always want to make the opening as wide as possible and start there and then move down slowly the slower you go through this process the better you can preserve the texture and the air in this dough as well and you can kind of pull this apart by hand a little bit and square it off and as we get closer to our desired thickness kind of want to slow it down a little bit and Go real gentle the thinner the dough gets the more delicate it becomes feel it out see if it needs anything so it's real Supple but as we go through two things are happening it's effectively kneading it a little bit it's also drying it out is there too thin can you go too thin you could go too thin yeah it's it's difficult and remember when this Cooks up it's going to kind of swell up a little bit in the cooking water too so how thin it looks here is not quite how thin the final product that is something people like forget to account for oh absolutely so this technique is really easy so I have my piping bag just Roto a little bit of parano a little bit of no mascato or nutmeg from the middle you're going to start putting down some filling I would say about two fingers Worth or spacing from each dollop of filling take the edge that's closest to you fold over and then very gently kind of Pat it down you don't want to squeeze or push down and the filling too is also very soft and now in between press firmly and you're almost using like the hard side of your finger rather than the soft part of at this point it's a good idea to pick up and move around make sure that doesn't stick to your surface exactly now the goal here is to kind of expel as much of that excess air out as possible while simultaneously sealing two pasta skins together right so you get a nice firm seal so I go here and kind of square them off Corner opposite corner thumb and index and then thumb and index and Alternate and I go over the top kind of smooth it out and now we go ahead and separate and cut so I'll just trim off one end and then over the top and what I tend to do is I I feel my finger pad against the filling and follow the top of my finger so I don't have to look too carefully just go right down the line fold that up there's some nice malati we can save that for later malati means badly cut exactly all right then trim the other end and then up the middle to make each individual raviola or torella not bad should make some smaller ones just a little bit of bench flour here get these over here okay closer to me again making sure it doesn't stick to my Surface and then we can do tinier ones or longer ones if we want something like this make sure you have enough space to actually do the folder if you if you don't then stop where you are you don't have to go to the very end just make sure you have enough room for everything you want to do all right so smooth out line up the ends okay I like the small guys actually like the little guys I did too same technique though and then up from the top alternating your fingers squaring it off and making sure you feel the dough sticking to itself and sealing it I think I know what I used to do wrong is I used to find some air gets trapped and I noticed that you do the sides all at once mhm rather than doing it at each section so that you have that last opening that pushes the a exactly right that's exactly right you want to finish that up sure go ahead too much you got to be gentle see I get little fingernails will get you I just cut my bravo that bad very good no ban ah it's okay you know they say bro you know it's going to be good and this see my my f i alternate so I alternate actually index and thumb go through I want you to judge me here this is okay I think I think you could have actually pressed down even harder more evenly here you press down firmly I really want to press down like nice and even and then up top same thing kind of the edge of your thumb the edge of your index and square it off oh oh that's okay I would go B right up top beautiful you hit it with a little yeah little bench well you really want the bench flowers underneath right so when you move them yeah you want to like yeah just like what you do with a dough important to get like actually more of the finger pad too here so you start finger pad and then roll in at the edge of your finger I see so the finger pad squashes it the side kind ofly exactly so you want to get that in between area to single thickness more or less and then roll closer in where the filling is to help seal it and square it off all right so now burst shapes made this is the tortelli what shape we doing that I think we're going to do round ravioli same idea just round so what I like to do is actually use ring molds but you we need a few different sizes for this so first we're going to pick out a ring mold the back side and then you pick a size that fits inside this one that'll be where the filling is and this will cut make sure you have enough size for everything so get an impression of where things need to be I could probably fit one top and bottom and do two rows for each sheet and then we're going to fill that circle with our orotta filling and we're going to lay this over here so you stretch out the edges and line them up with the sheet on the underside stretch it out a little bit make it nice and taut all the way around so first thing we going to do we do that back side of the Ring mold and shape out where the filling is go around nice and gentle and squeeze out that can help smooth out in between and now once we have that we do our other ring mold press down so just line it up and then press to cut and then remove the trim and then that's it that's our rioli nice Little Flower shapes next shape is anti I think right one of my favor I order your enote weekly from barata so they're doing a great job for this shape we cut the piece of dough in half lengthwise this is let's see short rib pork Sofrito some herb little bit of tomato moano take the end closest to me and start rolling over going to roll over like that see that technique basically starts the same way as tortelli yeah exactly I just kind of square that off at the top a little bit I'm going to pinch on either side of the filling then move over to the next one smooth over the top pinch just to kind of keep pushing the air from one side to the next so you're essentially also going over each pinch twice with each finger and that last pinch you just want to make sure it's sealed just make sure it's nice and smooth and even just want to make sure it's not stuck to the surface then not too much trim at the top put your finger and then remove and then up through the middle and you want little to no bench flour during this whole process they're beautiful now let me try all right go for it all right thanks little press there wait minute don't press there yet cuz you want to have as much space for the air to flow out as possible pinch first so actually same as before with yeah just yeah just smooth it down a little little bit and now we can start pinching no not all of them just the first one and smooth over the top that's what I do just push the air out to one side that feels better these are way better than the last ones I made so now what Toral talone t talone large larger large yeah yeah yeah so we're going to set up our be cleta let's figure out what size we need you just want to cut the pasta dough into roughly 3 in squares here we go I'm going to put some down here now we could do this one of two ways we can pick it up and we can fold over corner to corner into a triangle like that and kind of just use again the edge of our fingers right so we just make sure all the air is expelled you press compressing the two exactly until like a single layer right and basically what you want to do is push from behind with your index fingers and kind of create a crease on either side so what you end up is with this now once you have that pull the arms apart and I do around two fingers and pinch where it meets back to single thickness again so what you end up so you do two fingers just to make the overlap less yeah pretty much uh the other Technique we could do is actually keep it right on the bench we take like so and fold over and then with two fingers just kind of even it out so you can press down make the triangle then fold over push down and you can actually do something like that and that's just another way to shape them a little bit I like holding it me too it's funny you say that I actually like picking it up and having more control but if you want to make them really nice really pretty and take your time that's the way to do it we're not cooking for anybody we take our time there we go make it nice or make it twice oh man down man down it's still good no it's still good nice that's a good one tortillon is done now on to our final shape okay what shape is next final shape is hardest shape this is going to be a challenge are you ready I also don't know if I can pronounce the name tortelli pantini tortelli pentin from Penza in aom this one's the Swiss is this traditional this is yeah cut the sheet of pasta just like we did for the torone now you're going to want to pay close attention to this technique it is quite difficult and you're about to see me struggle we're going to make the tail sometimes it's called tortelli Koda you see how you kind of have like some extra dough here some slack going to fold that over a little bit and you're going to grab that extra and bring it over yeah and bring it over and you're going to continue to kind of overlap as you go so you're going to take the excess dough and you're going to overlap it overlap Each corner and then with every subsequent piece you grab you want to cover the following corner I hear him talking until you get down to the end but my brain's not processing it what did I do on here and we almost have yoa I think and then pinch the end closed look at the progression here though look at how much better that one is that's incredible I feel this is the one if you think you're good at making pasta and you're looking for a challenge I highly suggest making these all right better let's see what you're doing let's tweak it up Christ go this is this is hard this is not easy so Luca continues to as clearly as possible try and explain this shape to me and time after time I just can't get it oh wow best one I just destroyed oh my God and as close as I might seem to get to figuring this out this is just one of those pastas that I need a lot more practice with he makes it look so simple but that's simply just what practice will give you and so that is the tortelli pantini now we can make it into a dish so I set up a small pot of water for Luca that he's now seasoning with some salt along with my 3/4 Sauer that Luca adds a few knobs of butter to and on medium high heat we're going to melt that down we're going to add a few leaves of sage and we're going to turn that butter into bread brown butter while crisping up and infusing that Sage flavor into the butter a classic sauce preparation for any of the ravioli that we made today then Ino the ravioli we're going to keep them moving gently and cook for about 30 seconds maybe a minute just until the torelli pantini are floating by now the sage is crisp and the butter is brown so Luca just takes it off the heat and then begins to slowly and carefully add the tortelli pantini to the brown butter knowing that adding water to hot butter is going to cause a reaction so be careful once the Torell are in the brown butter we're just going to swirl it around Luca adds a few knobs of fresh butter to the mix to help it emulsify a little bit of pasta water and once that sauce comes together and coats the torelli Pia chantini it's time to Plate you can use this sauce for all the ravioli we made today but next week I'm showing you four more ways to serve them so make sure you tune in to that to Plate Luca just adds about six or seven of the tortelli C chantini to the Bowl along with some of that brown butter and then finishes it with some grated parmesano regano and it's a thing of beauty now what is the filling again this is Swiss troot with a little Pano let's see let see if it doesn't suck I actually really like this shape it's beautiful BR a br I want to thank you for showing me a little few little pointers that are going to just take my pasta to the next level appreciate it and we're probably going to have to have you back for some more pasta good sounds good don't have any other pasta makers on this show right all right I won't tell Nick I'm going to leave a recipe for the pasta dough and the pasta recipe that we made down in the description that's all that I have today I'll see you next time until then take care of yourself go feed yourselfhow do you feel about that Steve I'm not feeling good now you all know me as the guy that comes on here every week and teaches you recipes but to be a teacher one must also be a student so today I'm joined by my friend and Bonafide pasta Master Luca denafo I'm sucking in him to take me to school on a pasta we all think we know the ravio he's worked all over the place including 8 years heading The Pasta Production at Italy and as since been Consulting for Brands and restaurants including one of the best Italian restaurants in my area so Luca is in charge today I like you am just here to steal what he knows last name denafo DFO yeah I knew I was saying it right any relation to Vincent actually my father was Vincent dinaf he's just not the actor yeah go figure got me got me out of a lot of trouble you know who my father is I know there no brought some flow for us correct I did I did check this from Molino Pini only the finest flower for you okay so let's weigh this that there we go pure 100% pure 1 kilo biggie taught me that a kilo is 1,000 G I'm going to give you the exact recipe that I always use all the time for ravioli it's 350 G of egg yolk and then it's 200 g of egg white what a pain in the ass and 75 G of water yeah 75 G of water yeah I'm putting you to work today I thought I'd be doing this you're going to that's like the Italian way it's the Nona way it is it is yeah it is so for 1 kilo of flour Luca told me to crack two dozen eggs so then I'm going to fish out the egg yolks and add them until it weighs to about 350 G and this is definitely for a bigger batch of dough maybe for a family of 8 to 10 otherwise you could cut this in half I haven't had this level of quiet in my life in a long time he must still breathe that's why I live here then his recipe calls for 200 g of the egg white let's there's there's some white in there so let's do I think like 175 G of egg white I'll just hold it back a little bit there you go doesn't have to be precise and then we could do about 75 80 g of water I think then I like to beat the egg yolk first then we can make a well out of the flour once that well is nice and deep and big enough for the eggs you can pour the eggs right into the middle of it and I'm going to get this started here so I'm going to go ahead and make the dough and I'm going to have Luca give me his feedback and critique now now yeah yeah okay what I like to do is take from the bottom right m sometimes you see people take from the top and I feel like that is setting myself up for disaster because it's just creating like a little crevice where they could break the m i pick off from the edges so I actually go with the fork like Place vertically and then pick off from the edge yeah the inner Edge yeah and then as soon as you pick some off into your Lake your reservoir of eggs start to whip that in immediately and then do more a little bit at a time it's like how slow do you need to really go the old me would have said go slow and gentle get it really homogeneous but honestly you can start fast and then and then finish slow no you're doing a great job bro not my fres Rodeo I see that I get it to the point usually where I know once I break the wall it won't become a mess ah I see right it won't it won't spill it won't spill right it'll be firm enough exactly now we can switch to a bench scraper to cut the flour into the eggs I like to scrape underneath underneath yeah me too it's a very satisfying feeling very nice good technique once a workable ball forms we can begin kneading the dough color is amazing beautiful legs huh that's looking good get it all in the midd all that flour going in there love it yeah that's good that's a ni if your wrist is really burning at this stage like it's definitely too dry yeah and that's what I always say like that's when experience comes in that's why I like teaching it to like people make in like a KitchenAid I'm like make it with your hand so you know when it's dry right exactly the way I would judge it is how when it seals how it's sealing to the dough right so if it's like kind of blending into one once it pinches and then just kind of like melting into itself it's this amount of moisture is fine and remember like you know when it rests it'll give up water molecules it no longer needs it tends to sweat it'll relax a little bit then we can wrap the dough let it rest on the bench for 20 minutes or so give it one more need which my camera did not record and then another 15 minute rest and then we're ready to use the dough all right so now the dough is rested now let's take a look inside all those little air pockets that's what you want that's what we worked so hard to achieve and it almost has like a gooiness inside you happy with that oh yeah let me see look like cheese it looks like swiss cheese all right so what's up first well should we make some torelli is that the easiest I think so I we're going to do five we're going to do five shapes and we're going to work from easiest to hardest yeah I think we're going to start with a technique that people can actually do it home relatively easily now while I view making pasta in and of itself an act of therapy I'm an advocate of talking out my issues and the idea of talk therapy but in the past I haven't had great experiences with it and if you're like me and you've been to in-person therapy you know how annoying it is sitting in a waiting room appointments always being delayed and you just kind of feel exposed I hadn't really delved back into it until recently thanks to our sponsor today better help and now have a way to release the pressure better help can match you to one of over 30,000 therapists in their network based on your needs preferences and location which gives you access to a wider range of expertise that may not be available in your area to get started you fill out a questionnaire that will ask you questions about what challenges you're going through and what kind of therapist you'd like and then better help will match you with a therapist in most cases within 48 hours and you can schedule a therapies at a time that's convenient for you best of all if you don't love your therapist you can request a new one at any time at no additional charge so if you want to join the over 4 million people who've used betterhelp to start living a healthier happier life betterhelp is given my audience 10% off their first month when you use the link in the description or you visit betterhelp.com not cooking show now let's get back into making the pasta so tortelli is what torelli is kind of interchangeable with ravioli when you say ravioli or torelli they're more or less interchangeable and they all refer to Pasta filled pasta renia is a St is filling is fill okay work with a small piece for now just like that little bit of wrench flour flatten her out nice and gentle by hand always the largest setting first if you're using something like this then you always want to make the opening as wide as possible and start there and then move down slowly the slower you go through this process the better you can preserve the texture and the air in this dough as well and you can kind of pull this apart by hand a little bit and square it off and as we get closer to our desired thickness kind of want to slow it down a little bit and Go real gentle the thinner the dough gets the more delicate it becomes feel it out see if it needs anything so it's real Supple but as we go through two things are happening it's effectively kneading it a little bit it's also drying it out is there too thin can you go too thin you could go too thin yeah it's it's difficult and remember when this Cooks up it's going to kind of swell up a little bit in the cooking water too so how thin it looks here is not quite how thin the final product that is something people like forget to account for oh absolutely so this technique is really easy so I have my piping bag just Roto a little bit of parano a little bit of no mascato or nutmeg from the middle you're going to start putting down some filling I would say about two fingers Worth or spacing from each dollop of filling take the edge that's closest to you fold over and then very gently kind of Pat it down you don't want to squeeze or push down and the filling too is also very soft and now in between press firmly and you're almost using like the hard side of your finger rather than the soft part of at this point it's a good idea to pick up and move around make sure that doesn't stick to your surface exactly now the goal here is to kind of expel as much of that excess air out as possible while simultaneously sealing two pasta skins together right so you get a nice firm seal so I go here and kind of square them off Corner opposite corner thumb and index and then thumb and index and Alternate and I go over the top kind of smooth it out and now we go ahead and separate and cut so I'll just trim off one end and then over the top and what I tend to do is I I feel my finger pad against the filling and follow the top of my finger so I don't have to look too carefully just go right down the line fold that up there's some nice malati we can save that for later malati means badly cut exactly all right then trim the other end and then up the middle to make each individual raviola or torella not bad should make some smaller ones just a little bit of bench flour here get these over here okay closer to me again making sure it doesn't stick to my Surface and then we can do tinier ones or longer ones if we want something like this make sure you have enough space to actually do the folder if you if you don't then stop where you are you don't have to go to the very end just make sure you have enough room for everything you want to do all right so smooth out line up the ends okay I like the small guys actually like the little guys I did too same technique though and then up from the top alternating your fingers squaring it off and making sure you feel the dough sticking to itself and sealing it I think I know what I used to do wrong is I used to find some air gets trapped and I noticed that you do the sides all at once mhm rather than doing it at each section so that you have that last opening that pushes the a exactly right that's exactly right you want to finish that up sure go ahead too much you got to be gentle see I get little fingernails will get you I just cut my bravo that bad very good no ban ah it's okay you know they say bro you know it's going to be good and this see my my f i alternate so I alternate actually index and thumb go through I want you to judge me here this is okay I think I think you could have actually pressed down even harder more evenly here you press down firmly I really want to press down like nice and even and then up top same thing kind of the edge of your thumb the edge of your index and square it off oh oh that's okay I would go B right up top beautiful you hit it with a little yeah little bench well you really want the bench flowers underneath right so when you move them yeah you want to like yeah just like what you do with a dough important to get like actually more of the finger pad too here so you start finger pad and then roll in at the edge of your finger I see so the finger pad squashes it the side kind ofly exactly so you want to get that in between area to single thickness more or less and then roll closer in where the filling is to help seal it and square it off all right so now burst shapes made this is the tortelli what shape we doing that I think we're going to do round ravioli same idea just round so what I like to do is actually use ring molds but you we need a few different sizes for this so first we're going to pick out a ring mold the back side and then you pick a size that fits inside this one that'll be where the filling is and this will cut make sure you have enough size for everything so get an impression of where things need to be I could probably fit one top and bottom and do two rows for each sheet and then we're going to fill that circle with our orotta filling and we're going to lay this over here so you stretch out the edges and line them up with the sheet on the underside stretch it out a little bit make it nice and taut all the way around so first thing we going to do we do that back side of the Ring mold and shape out where the filling is go around nice and gentle and squeeze out that can help smooth out in between and now once we have that we do our other ring mold press down so just line it up and then press to cut and then remove the trim and then that's it that's our rioli nice Little Flower shapes next shape is anti I think right one of my favor I order your enote weekly from barata so they're doing a great job for this shape we cut the piece of dough in half lengthwise this is let's see short rib pork Sofrito some herb little bit of tomato moano take the end closest to me and start rolling over going to roll over like that see that technique basically starts the same way as tortelli yeah exactly I just kind of square that off at the top a little bit I'm going to pinch on either side of the filling then move over to the next one smooth over the top pinch just to kind of keep pushing the air from one side to the next so you're essentially also going over each pinch twice with each finger and that last pinch you just want to make sure it's sealed just make sure it's nice and smooth and even just want to make sure it's not stuck to the surface then not too much trim at the top put your finger and then remove and then up through the middle and you want little to no bench flour during this whole process they're beautiful now let me try all right go for it all right thanks little press there wait minute don't press there yet cuz you want to have as much space for the air to flow out as possible pinch first so actually same as before with yeah just yeah just smooth it down a little little bit and now we can start pinching no not all of them just the first one and smooth over the top that's what I do just push the air out to one side that feels better these are way better than the last ones I made so now what Toral talone t talone large larger large yeah yeah yeah so we're going to set up our be cleta let's figure out what size we need you just want to cut the pasta dough into roughly 3 in squares here we go I'm going to put some down here now we could do this one of two ways we can pick it up and we can fold over corner to corner into a triangle like that and kind of just use again the edge of our fingers right so we just make sure all the air is expelled you press compressing the two exactly until like a single layer right and basically what you want to do is push from behind with your index fingers and kind of create a crease on either side so what you end up is with this now once you have that pull the arms apart and I do around two fingers and pinch where it meets back to single thickness again so what you end up so you do two fingers just to make the overlap less yeah pretty much uh the other Technique we could do is actually keep it right on the bench we take like so and fold over and then with two fingers just kind of even it out so you can press down make the triangle then fold over push down and you can actually do something like that and that's just another way to shape them a little bit I like holding it me too it's funny you say that I actually like picking it up and having more control but if you want to make them really nice really pretty and take your time that's the way to do it we're not cooking for anybody we take our time there we go make it nice or make it twice oh man down man down it's still good no it's still good nice that's a good one tortillon is done now on to our final shape okay what shape is next final shape is hardest shape this is going to be a challenge are you ready I also don't know if I can pronounce the name tortelli pantini tortelli pentin from Penza in aom this one's the Swiss is this traditional this is yeah cut the sheet of pasta just like we did for the torone now you're going to want to pay close attention to this technique it is quite difficult and you're about to see me struggle we're going to make the tail sometimes it's called tortelli Koda you see how you kind of have like some extra dough here some slack going to fold that over a little bit and you're going to grab that extra and bring it over yeah and bring it over and you're going to continue to kind of overlap as you go so you're going to take the excess dough and you're going to overlap it overlap Each corner and then with every subsequent piece you grab you want to cover the following corner I hear him talking until you get down to the end but my brain's not processing it what did I do on here and we almost have yoa I think and then pinch the end closed look at the progression here though look at how much better that one is that's incredible I feel this is the one if you think you're good at making pasta and you're looking for a challenge I highly suggest making these all right better let's see what you're doing let's tweak it up Christ go this is this is hard this is not easy so Luca continues to as clearly as possible try and explain this shape to me and time after time I just can't get it oh wow best one I just destroyed oh my God and as close as I might seem to get to figuring this out this is just one of those pastas that I need a lot more practice with he makes it look so simple but that's simply just what practice will give you and so that is the tortelli pantini now we can make it into a dish so I set up a small pot of water for Luca that he's now seasoning with some salt along with my 3/4 Sauer that Luca adds a few knobs of butter to and on medium high heat we're going to melt that down we're going to add a few leaves of sage and we're going to turn that butter into bread brown butter while crisping up and infusing that Sage flavor into the butter a classic sauce preparation for any of the ravioli that we made today then Ino the ravioli we're going to keep them moving gently and cook for about 30 seconds maybe a minute just until the torelli pantini are floating by now the sage is crisp and the butter is brown so Luca just takes it off the heat and then begins to slowly and carefully add the tortelli pantini to the brown butter knowing that adding water to hot butter is going to cause a reaction so be careful once the Torell are in the brown butter we're just going to swirl it around Luca adds a few knobs of fresh butter to the mix to help it emulsify a little bit of pasta water and once that sauce comes together and coats the torelli Pia chantini it's time to Plate you can use this sauce for all the ravioli we made today but next week I'm showing you four more ways to serve them so make sure you tune in to that to Plate Luca just adds about six or seven of the tortelli C chantini to the Bowl along with some of that brown butter and then finishes it with some grated parmesano regano and it's a thing of beauty now what is the filling again this is Swiss troot with a little Pano let's see let see if it doesn't suck I actually really like this shape it's beautiful BR a br I want to thank you for showing me a little few little pointers that are going to just take my pasta to the next level appreciate it and we're probably going to have to have you back for some more pasta good sounds good don't have any other pasta makers on this show right all right I won't tell Nick I'm going to leave a recipe for the pasta dough and the pasta recipe that we made down in the description that's all that I have today I'll see you next time until then take care of yourself go feed yourself\n"