I’m yet to see a person who doesn’t love pasta. Sometimes, spaghetti, penne or other “simpletons” just don’t quite cut it – there’s nothing quite like big, fat homemade tortellini. They’re cheap to make, since most of the ingredients are pantry staples. I like to make a big batch of these and freeze whatever we don’t eat the same day, since they do take a while to shape. Watching the latest episode of your favorite series makes it a breeze 🙂
So these guys cook quickly, but they don’t disintegrate, thanks to the chickpea flour. I based my dough on this recipe, but it is a little different. Since it’s tofu week and all, here’s how to make delicious tofu-based filling that omni’s will think is ricotta 🙂
- 200 g of all-purpose spelt flour
- 5 tbsp of chickpea flour
- 1 dl of water
- pinch of salt
- 1 tbsp of olive oil
- 200 g of tofu + water from package
- 1-2 tbsp of nutritional yeast
- 1 tsp of powdered garlic
- 1 tsp of powdered onion
- ½ tsp of paprika
- ½ tsp of salt
- 1 tbsp of olive oil
First, make the dough by mixing the flours, salt, olive oil and water together. Knead a little bit until smooth, then let rest in the refrigerator for about 30 minutes. Meanwhile, process the tofu, seasonings and olive oil together for a minute, resulting in a smooth, creamy paste.
When you’re ready, start shaping the tortellini. There are two ways to do this: you can either shape individual balls (somewhere between the size of a whole hazelnut and walnut core) and roll them into a thin circlular sheet, or you can roll out all of the dough and cut circles out with a suitable cookie cutter or glass. Place a hazelnut-sized dollop of the filling onto the center of the circle. Moisten the edge of the circle with a little bit of water and fold the dough over. Shape the tortellini by folding again and joining the ends on the underside. Moisten those too before pinching them together.
To cook the tortellini, place them into a pot of boiling, salted water for about 5 minutes. They should be about done when they float up to the top, but they won’t overcook if you leave them in there a few minutes longer. Serve with a simple tomato sauce or slightly stir-fried with some olive oil and sesame seeds.