Beat egg yolk in a large bowl. Add remaining ingredient
except salt. Mix to blend. Season with salt. Set aside.
MAKE THE PASTA: Make a mound of the flour in the center of
a large wooden cutting board. Make a well in the middle of
the flour and add the eggs, oil and any other flavoring
you may choose.
Using a fork, beat together the eggs, oil and flavorings
and begin to incorporate the flour starting with the inner
rim of the well. As you expand the well, keep pushing the
flour up to retain the well shape. Do not worry that this
initial phase looks messy. The dough will come together
when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms
of your hands primarily. Once you have a cohesive mass,
remove the dough from the board and scrape up any left
over crusty bits.
Lightly flour the board and continue kneading for 3 more
minutes. The dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to
dust your board when necessary.
Wrap the dough in plastic and allow to rest for 30 minutes
at room temperature.
Roll and cut or shape as desired. Cook in boiling salted
water.
"Do not skip the kneading or resting portion of this
recipe, they are essential for a light pasta."
MAKE THE TORTELLINI: Run dough through pasta machine until
you have thin sheets. An alternative is to use a rolling
pin. Cut 2" circles of dough using a small glass or cookie
cutter. Put 1/2 tsp filling in the center of the circles.
Fold the circles in half and press gently to seal edges
(make sure you get all the air out). Bend the tortellini
around your finger, pressing one pointed end over the
other. Dust 2 to 3 large plates or tray with flour. Place
tortellini on plates or trays.
Filling recipe courtesy: Biba Gaggiano
Pasta recipe courtesy Mario Batali; TVFN's Motlo Mario
