The chef taught us how to make "potato tortelli". Our group of Players were mixing flour with egg and a little bit of virgin olive oil and beating very well until the dough reached the right consistency. The important thing was to mix it well so we had to continue kneading with our hands to get it homogenous.
In addition, we mixed a previously boiled potato with tomato paste, garlic, parsley and salt. Once mixed, we put it in a bag, which then we used to fill the tortelli. With the first dough we made, and with the help of a rolling pin, we left the dough sufficiently thin (0.5 centimeters) to be able to prepare it for cooking.
With the filling bag we did heaps of that potato and tomato mixture on the layed out pasta. We then folded the pasta in order to form small bags. After that we put the tortelli into boiling and salted water for 5 minutes and then they were ready. The chef also prepared a meat ragout and topped the tortelli with it. What can I tell you about the result? It was simply delicious!
It was the first time I've been to a cooking class and the experience was amazing. Many thanks to the entire Antica Porta team.