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Day 68: Fennel Tortellini
6 November, 2009, 12:33 pm
Filed under: main course, masterlist | Tags: , , , , , , ,

Item 19: fennel and pork tortellini with a fennel cream sauce

raw tortellini

The last time I made pasta from scratch was a good 10 years ago, in my junior high home ec class. It’s a miracle that I turned out to be a foodie consider how bad of a gong show that class—and by extension, my first exposure to cooking—was. I was partnered with a girl who was allergic to peppers, onions, dairy, shellfish, strawberries and more. While my classmates were making tacos, my partner and I essentially threw some unseasoned ground beef into a taco shell and called it a day. I also remember a boy mixing his apple crisp ingredients by hand (because … he’s a 13-year-old boy) and he and his partner ended up with a major case of food poisoning. From what I heard, he ALSO put too much cinnamon in his apple crisp. What a disastrous class.

Aside from the trauma, I also remember pasta dough being one of those messy, but easy to make things. You start with a well in the flour and crack an egg into it. Blend the egg in, add more flour if the dough was too sticky, and eventually you’ll get it right. The best part was to crank that dough through the pasta machine and roll it into thin sheets. That was fun.

I don’t have a pasta machine. I’m also not keen on getting one until my pasta consumption goes up significantly. So I just rolled it out with a rolling pin. I know the dough is not as thin as it can be had I used a pasta machine. But the end result was still very delicious.

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