Whether or not you like soy, one thing’s for certain; it makes a mean pasta dough.
2 cups soy flour
1.5 tsp salt
2 Tbsp cooking oil
4-6 Tbsp water
To make tortellini: Divide dough into 2-3 parts and roll each ias thin as possible on a lightly floured surface. Using a cookie cutter or glass, cut into 1-1/4″ circles. Place 1/4 tsp filling on center of each circle. Fold pasta in half moon and seal edges. As with cappeletti, streth dough around fingers and pinch ends together.
Bring lightly salted water to a rolling boil in a 4-6 quart pan on the stove. Add pasta. Cook for 6 minutes. Drain and serve. Makes about 120 tortellini.
Nutritional Information for 5 agnolotti: Calories: 150 ,Carbohydrates: 14g, Fiber: 8g, Net Carbohydrates 6g, Protein: 18g, Fat: 0 g
Brandon Long says
How do you store the leftover pasta? I know I’m not going to eat 120 tortellini very quickly!