Enjoy a perfect handmade tortellini dinner eliminating these easy-to-make mistakes.
Are you dreaming of hosting a warm Christmas day with your tortellini starring role but don’t have time to shop for the right ingredients? You’re in the right place. Here you can find how to avoid the most common mistakes and make your guests happy and stuffed with delicious tortellini.
Don’t use semolina flour
If you follow the recommendations of Bologna grandmothers surely you know that no great handmade pasta can take place without love and dedication. If you only have semolina flour in the pantry, and not 00 flour, you’d better choose a different fresh egg pasta shape for Christmas, and avoid a culinary catastrophe. Semolina flour has a grainy and rough consistency, is quite rustic and thick, and is typically used in the South of Italy.
Don’t use the beef bouillon for your tortellini broth
The beef bouillon is ideal for your day-to-day cooking. Celebrating Christmas with your family and friends has a special meaning, and you put all your love and best ingredients in the dishes for a perfect texture on the palate. A 2-hour handmade low-fire meat broth with a bone, carrot, onion, potato, celery stoke, and a pinch of salt then filtered is the traditional recipe for tortellini.
Don’t roll a thick texture of the tortellini squares
Tortellini are the so-called Venus navels. They have perfectly smooth and thin dough finely cut into 3 cm squares and filled with tasty raw ingredients. They are also called little dumplings to wrap the filling.
