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1
Bring 6 quarts water to boil and add 2 tablespoons salt.
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2
In a mixing bowl, stir together the crab, half the scallions, and basic tomato sauce until well blended.
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3
Cut pasta into 4-inch squares and place 1 tablespoon filling in center.
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4
Fold into triangles, exude the air and seal edges.
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5
Bring points of long side together to form a ring and seal with pressure between fingers.
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6
Cook the tortelloni in the boiling water for 8 to 10 minutes.
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7
Meanwhile, in a 12 to 14-inch saute pan, melt the butter with the poppy seeds.
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8
Drain the cooked tortelloni carefully and gently place in pan.
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9
Add remaining scallions and toss to coat.
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10
Season with salt and pepper and serve immediately.
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11
In a 3-quart saucepan, heat the olive oil over medium heat.
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12
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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13
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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14
Add the tomatoes and juice and bring to a boil, stirring often.
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15
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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16
Season with salt and serve.
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17
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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18
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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19
Make a well in the middle of the flour and add the eggs and the olive oil.
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20
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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21
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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22
The dough will come together when half of the flour is incorporated.
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23
Start kneading the dough with both hands, using the palms of your hands.
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24
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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25
Lightly reflour the board and continue kneading for six more minutes.
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26
The dough should be elastic and a little sticky.
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27
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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28
Roll the pasta out on a pasta rolling machine to the desired thickness.
