Kameel Stoepstorie: Beet Pasta Mushroom Tortellini From Scratch

Wow what a day. 
We made Beet Tortellini from Scratch.

We used beets from our garden to make the puree and our old pasta recipe that Hennie tweaked to add the puree. 

Tortellini are very simple to make, but it is a lengthy process though

We used our manual pasta machine to roll the pasta in sheets and a 7 cm. cookie cutter to cut the circles. 

We then made a filling for the tortellini. We have used a mushroom and garlic filling on top of a small dolly-up of Labneh cheese. We made the labneh cheese earlier in the week. 

So it was a little of this and a little of that of the top of the circles.

Then it was time to dip a finger in water and brush the edge of half of the circle. The amount of water you will need is minimal. A simply moist finger will work. Don’t use a whole water drop.

Now simply join both ends of the semi circle just like this.

Use a bit of water to connect both ends and seal them together.

To freeze the homemade tortellini, place assembled pieces on a floured baking sheet. Insert the entire baking sheet in the freezer. Let it sit in the freezer for a couple hours, until frozen. Transfer to your container of choice and make sure to seal it properly.

Till next time 
Hennie and Sandra