Name: Pasta dough that Roz uses for every pasta shape!
Ingredients: 2 jumbo eggs; 1 tsp. salt; 2 Tbsp. water; 2-½ – 3 cups “00” flour from Italy; 1 Tbsp. whole milk (this helps the pasta seal together when twisting the tortellini)

Ingredients

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2 jumbo eggs
1 tsp. salt
2 Tbsp. water
2–1/2 – 3 cups “00” flour from Italy
1 Tbsp. whole milk (this helps the pasta seal together when twisting the tortellini)

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Instructions

You can mix this the old-fashioned way by making a “bowl” of flour on a wooden block, placing the wet ingredients in the center of the ‘flour bowl’ and gently adding the flour in with a fork until completely mixed, OR you can mix the dough in a food processor until it has the consistency of cornmeal.
This finished dough should be well blended, but NOT sticky. If it is sticky, cut the dough into 3 sections and add 1 Tbsp. flour to each. If, on the other hand, it is too dry and crumbly, add 1 – 2 tsp. water.
Knead the pasta dough for 2 – 3 minutes.
Put into plastic bag and let rest for 30 minutes.
For every egg that you use, it will make about 100 tortellini, therefore this recipe makes 100 tortellini (at the correct size that is).