The chef taught us how to make "potato tortelli". Our group of Players mixed flour with egg and a little bit of virgin olive oil before beating very well until the dough reached the right consistency. It was important to mix well so we had to continue kneading with our hands to get it even.
In addition, we mixed a boiled potato with tomato paste, garlic, parsley and salt. Once mixed, we put it in a piping bag, which we would then use to fill the tortelli. We took the dough we made, and with the help of a rolling pin, made it thin enough (0.5 centimeters) to be able to prepare it for cooking.
With the piping bag we put small heaps of the potato and tomato mixture on the laid-out pasta. We folded the pasta in order to make small pockets. After that we put the tortelli into boiling 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 say 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.