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Pasta Villa Gaidello Dough recipe with Parmiggiano-Reggiano, Nutmeg and Egg

This is a delicious pasta for the tortillini in brod.
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Course pasta, Soup, tortillini dough
Cuisine Italian

Ingredients
  

  • 3 Cups King Arthur All-Purpose Flour Organic if you can find.
  • ¼ tsp sea salt
  • ¼ tsp Freshly ground black papper
  • ¼ tsp nutmeg ground
  • 1 ¾ cups grated Parmigiano-Reggiano cheese
  • 4 eggs beaten
  • 2 tsp EVOO

Instructions
 

  • In a bowl whick the flour, salt, pepper, nutmeg, cheese until well mixed.
  • Pour out the flour mixture onto a flat clean surface. Make a circle and clear out the central area. Pour in the eggs and EVOO.
  • Slowly mix the wet and dry ingredients using a wooden spoon and your hands.
  • Knead the dough.*
  • If the dough needs more flour, or more water, add as needed.
  • Place the dough in a bowl and into the refrigerator for at least 30 minutes of rest.
  • Take the dough and roll it out using a pasta machine.**
  • Roll out the dough thinly. In my machine I go to the #7 setting. You should be able to see your hand behind the dough and it should appear like a thin sheet. Do not roll too thin or they will tear.
  • Cur into 2-3 inche squares (or rolls). Fill and seal the tortillini's. These can be frozen and vacuum packed. First freeze them on a cookie sheet individually. Then place in a vacuum pack bags.

Notes

* The kneading step is very important in setting up the gluten strands appropriately. Knead the dough until you develop a shinny dough ball. About 10 minutes. The kneading step is wny Italian mama's have such amazing arm strength. 
** I don't have the skills to roll this dough thin enough without a pasta machine. In Italy the individuals who make these tortillini by just rolling then out by hand are just amazing! But for me, a pasta machine is what is necessary.
Keyword broth, Italian wrapped foods, Tortillini
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