We explored the nearby forests and managed to fill a bag with some wonderful wild prochini mushrooms. Our idea was to make basic tortellini which could be used in different sauces and styles.
1 Onion finely diced
tablespoon of unsalted butter
1kg Wild Mushrooms (used store-bought if you haven't foraged any Wild ones)
4 Garlic cloves minced
1 cup Dry White wine
Bunch of Parsley
2 cups Durum Wheat (use all-purpose if you cant find drumum)
2 large eggs
pinch of salt
1/4 cup water
Start by making the pasta sheet. Place the dry and wet ingredients into a food processor and pulse until combined. it should look a bit like sand. Gather it together and knead on a floured table until combined. Wrap this ball in cling film and place it in a cold area/fridge for 30minutes while you prepare the filling.
Roughly chop the wild mushrooms, onions and garlic. Heat a heavy pan, and once hot, add the butter. Let this heat up to just before browning and add the onions, mushrooms and garlic. Turn the heat down and let it fry lightly for a few minutes. you will see the moisture from the ingredients evaporating. Add the white wine and turn the heat up till the liquid is simmering. Add the parsley and cover until most of the liquid has reduced.
Take the mushroom mixture and add it to a food processor.
Pulse the mixture until it is a fine paste. It should have a similar texture to pate.
It's time to fill the pasta! If you have a pasta maker, roll a ball at a time gradually reducing the size until the sheet is only a few millimetres thick. Use a cooky cutter ring (about 5cm diameter) to cut several disks at a time. Place these disks in a sealable container and roll the next sheet. Continue this until you have used all the pasta.
Lay the disks on a floured surface and spoon a small amount of the filling into each disk. I use a piping bag for this as you get more control, but two spoons work just as well.
Using your finger or small pastry brush, wet the edge of each ring and fold it in half. This next step is the hardest, but easy once you get it. With the flat edge of the pastry facing you, take the corners of the half-moon and pull them towards yourself. Overlap the corners, and press them down firmly. This will create the tortellini shape.
Keep folding the pasta until you have used all the filling or the pasta. place the tortellini on a floured pan or sheet and freeze.
To cook the tortellini, just place in boiling salted water from frozen, and cook on a rolling boil for about 8 minutes, or until the pasta floats.
Watch the video here: