Stuffed Pasta: Tortellini
Pasta dough (Yield: 1 lb.)
Ingredients

• 11.75 oz (2.25 cups) AP Flour
• optional: 1/4 tsp (1.7 g) baking soda or baked baking soda    
• 4 oz (approx 2) Whole eggs    
• 1/2 tsp Salt    
• 2 oz Water    

Note: Baking soda added at (at 0.5%) to pasta doughs increases their resiliency and provides a textural chew and snap
that is usually associated with dried pastas and ramen noodles. Dissolve soda in water before adding to drys. Dough may oxidize (turn grey) more quickly with the soda if you aren't using the dough right away.

​Method
Food processor:
Be sure to weigh your eggs. Add only enough water to bring them to 6 ounces. Put all ingredients in food processor and mix until dough forms. Continue from #4 below.
​By Hand:

1. Pour flour in the middle of a clean smooth work area or large bowl. Make a well in the center of the flour. Crack the eggs into the well and add the water and a pinch of salt.
2. Beat the eggs with a fork and gradually start to mix the flour in with the eggs and water by drawing the flour from the inside walls of the well.
3. Once the dough becomes thicker and sticks to the fork, start working the dough with your hands. Continue to pull flour in from the sides of the well until all of the flour has been incorporated in the dough. Dough should be very stiff and it may be difficult to mix in all the flour but don't give up. 
4. Good pasta dough should be elastic and pliable, but FIRM. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time & knead until the right consistency.
5. Let dough rest for at least half an hour or more, covered with plastic wrap in refrigerator. 
6. Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, and cut log into 2 oz pieces, then flatten each piece slightly. Spread pieces out so they aren't touching and cover with plastic wrap.
7. Using the widest setting and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 6 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky. Finish rolling all pieces at this setting before moving on to the next setting.
8. Move adjustment knob to setting 2 and feed each dough sheet through the rollers once.
9. Move adjustment knob to setting 3 and feed each dough sheet through the rollers once.
10. Continue to increase roller setting until desired dough thickness is reached.
11. Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn't dry out too much.

NOTE: Each sheet can be cut in half or thirds before putting through the cutter to prevent "too long" of strips

​Cooking
When ready to cook, boil your water and add salt. For 1 pound of pasta, use 2 tablespoons of salt. Oil in the water is not necessary. Fresh pasta will cook faster than commercially bought pasta -- about 1 to 2 minutes in vigorously boiling water for al dente.


Three Cheese Tortellini with Ricotta, mozzarella and parmesan filling

• 4 ounces fresh ricotta cheese
• 1.5 ounces freshly grated Parmesan cheese
• 4 ounces shredded fresh mozzarella or grated mozzarella
• Kosher salt and freshly ground black pepper
• 1 recipe fresh egg pasta

Method
Lay a clean kitchen towel or a triple layer of lint-free paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean kitchen towel or triple layer or paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl (it should come right off the towels).
Add Parmesan cheese, mozzarella to ricotta. Season to taste with salt and pepper and stir to combine.
Shape and fill tortellini or ravioli. Cook ravioli by submerging in boiling water and cooking for 3 minutes (ravioli should float). 

Drain and serve with Tomato Sauce or Lemon and Sage Butter Sauce

Lemon Sage Butter Sauce

• 1/4 cup roughly chopped fresh sage leaves
• Kosher salt and freshly ground black pepper
• 3 ounces unsalted butter
• 3 ounces olive oil
• 2 teaspoons juice from 1 lemon

To Cook
In a large saucepan, melt butter over low heat. When butter begins to bubble, add chopped sage and stir until butter is brown and sage is crisp, 3 to 5 minutes. Off heat, squeeze in lemon juice. Season with salt and set aside. Boil and Drain pasta, reserving 1/2 cup of cooking liquid. Transfer ravioli and liquid to pot with browned butter. Heat over high heat, gently folding and tossing until a rich, emulsified sauce is formed, about 1 minute. Serve immediately.