Making pasta at home was one of my main goals some years ago. I have tried a lot of recipes and to be honest all of them worked just fine, but I have always failed in rolling.
As many of you may already know, the secret of a perfect pasta is rolling as thin as you can,especially for stuffed pasta like ravioli, tortellini etc.. which it should be thinner that the normal pasta.
So after all these failings I’ve decided to invest in a pasta machine, and this was one of the best things I have done so far. I have been making my homemade pasta in less than 30-40 minutes for quite some weeks now and no longer buying them at the store.
I have to admit that my little girl is helping me with the rolling, so I can use both of my hands to hold the pasta sheet from sticking around.
The pasta recipe I have used to make these Crab stuffed tortelloni is a basic one, but after your mastered this, you can add as much flavourings as you wish like with beetroots, spinach, turmeric, arugula, squid ink and so on to countless flavours.
How to make crab stuffed pasta at home
- 300 g flour (plus some extra to dust the surface and the pasta)
- 3 medium eggs ( or 2 large)
- a pinch of salt
- 150 g of cooked crab meat
- 2 tbsp. bread crumbs
- Pasta sauce:
- 1 ripe tomato
- 1 tbsp. olive oil
- 1 tsp. cappers
- a bunch of parsley
- 2 cloves garlic
- salt and pepper
- Step 1 First we have to start with the pasta dough. Place the flour to a working surface and make a well in the middle. Add the eggs and salt and start beating the eggs with a fork including some flour from the edges beat after beat
- Step 2 After the dough is coming together, use your hands to shape it to a smooth and elastic ball that doesn’t stick to your hands
- Step 3 Cover tightly with cling film and let it rest for about 30 minutes
- Step 4 In the mean time start preparing the filling
- Step 5 Place the crab meat in a small bowl and add the bread crumbs. Work with your hands until well mixed. The bread crumbs will prevent from making the dough soggy
- Step 6 Now its time to start rolling, starting from the largest thickness setting (mine has number 7). Cut the dough in 4 parts and flour generously one of them (cover the others). Pass it through the pasta machine. Set the machine to number 5 and continue rolling. Repeat this step until you roll the sheet pretty thin
- Step 7 Lay the thin sheet pasta to a floured surface, brush it with water and put a teaspoon of crab meat filling over it, keeping 2cm of distance. Cover with another pasta sheet taking care to press with your fingers to seal it and remove any air bubbles (these air bubbles may break you tortelloni while cooking so be careful)
- Step 8 Use a nice pasta cutter to give them beautiful tortelloni shape
- Step 9 Now you’ll see that you will end up with a lot of remaining pasta dough after cutting the tortelloni, DO NOT THROUGH IT AWAY, instead shape it to a ball, flour it and keep rolling. Use the spaghetti setting of your pasta machine to make some extra homemade pasta to use it later
- Step 10 An extra tip, be careful to generously flour the pasta afterwards if you are not cooking it right away or it will stick, I know, I’ve learned it the hard way 🙁
- Step 11 To make the pasta sauce, chop the tomatoes and the parsley and set aside
- Step 12 Heat the olive oil to a large pan and add the crushed garlic cloves
- Step 13 Add the chopped tomatoes and cappers to the pan
- Step 14 At the same time boil the water for the pasta and add a tablespoon of salt
- Step 15 Through the pasta to the boiling water and cook for about 3 minutes
- Step 16 Transfer the pasta to the pan and add some of the cooking water to the pan too
- Step 17 Cook for an additional minute and turn off the heat. Add the chopped parsley over the pasta and enjoy them with a nice glass of white wine