![1 Michelin star tortelli in 2 minutes: recipe [english subtitles]](https://www.cfood.org/wp-content/uploads/2021/04/1619367308_maxresdefault.jpg "1 Michelin star tortelli in 2 minutes: recipe [english subtitles]")
Michelin-starred Chef Simone Zanoni (the head chef of Le George restaurant at Four Seasons George V Paris) shows how to prepare beautiful 1 Michelin star tortelli at home.
Pasta dough recipe
Ingredients
• 500 grams Tipo “00” flour
• 250 grams egg yolks (ideally from
Jidori hens)
• 1 whole egg
• 15–30 grams of milk
• 25 grams of extra-virgin olive oil
Equipment
• Large cutting board or pasta board
• Bench scraper
• Sealable plastic storage bag
Most Michelin starred chefs make a simple egg pasta dough that can be used for a variety of filled and cut pasta. Use “00” flour, which is milled to the finest consistency and has the right amount of protein for pasta-making.
Method (used by Thomas Keller, 3 Michelin stars):
In the center of a large cutting board or pasta board, place the flour in a mound. Use a bench scraper in hand, set aside about 1/6 of the flour. This flour is reserved for if your dough is too wet, as it is easier to add flour to a wet dough than to add liquid to a dry dough. Make a large well in the center of the mound. Pour in the yolks, the whole egg, milk, olive oil, and salt. With two fingers, begin swirling the ingredients together, incorporating in flour a little bit at a time, until it becomes a thick paste. Use the bench scraper to fold flour over the paste and cut in the flour. Once the flour as been incorporated, knead the dough until it resembles a smooth ball. If the dough is very sticky, add a small amount of the reserve flour as needed. It takes practice to know when the dough has reached the right tightness. Put dough into a sealable plastic storage bag and refrigerate at least 4–5 hours so that the gluten has time to relax before rolling out the pasta. The dough can also be made a day ahead.
Assignment:
Every time you make pasta dough, note the conditions that affect your dough, such as the temperature in your home and the weather. Then note how your dough turned out. Refer to your notes in order to achieve consistent results.
Massimo Bottura (3 Michelin stars) tortellini recipe:
• 1 pound and 5 ounces (600 grams) all-purpose flour, divided,
plus more for rolling
• 2 whole eggs, plus 2 egg yolks
You’ll have to do this in two batches. For the first batch, mound about 9 ounces (250 grams) of the flour on a clean work surface, and form a well in the center. Add the eggs and yolks, and use a fork to stir them together. While stirring, slowly start incorporating some flour from the wall of the well, working little by little until you’re able to add all the flour and form a dough. Add the remaining 11⁄2 ounces (50 grams) flour, and continue kneading until the dough is firm and smooth, about 10 minutes. Form the dough into a ball, and set it aside on your work surface or on a baking sheet. Drape a kitchen towel or sheet of plastic wrap over the top to keep the surface of the dough from drying out while the dough rests. Let rest for 30 minutes. Make the second batch of dough following these same steps.
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