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Make a mound of the flour in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose.
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3
Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up to retain the well shape.
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5
Do not worry that this initial phase looks messy.
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The dough will come together when 1/2 of the flour is incorporated.
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Start kneading the dough with both hands, using the palms of your hands primarily.
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Once you
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have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
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Lightly flour the board and continue kneading for 3 more minutes.
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The dough should be elastic and a little sticky.
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Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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13
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
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15
Melt butter in a 2-quart saucepan until frothing.
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Remove from heat and stir in flour with a whisk.
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Cook over low heat for 4 to 5 minutes, stirring constantly.
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Add 1/2 hot milk an whisk until smooth.
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Add remaining milk and whisk until smooth.
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Bring to boil, add nutmeg, lower heat and simmer 10 minutes.
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Can be used hot or cold.
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To Make Tortelloni Al Forno:
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Preheat oven to 425 F. Bring 6 quarts of water to boil and add 2 tablespoons salt.
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Heat oil in a 12 to 14-inch saute pan until smoking and add onions.
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Cook onions until softened but not brown, about 1 to 2 minutes.
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Add radicchio and cook until softened and lightly gray in color, about 5 to 6 minutes.
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Remove from heat and allow to cool.
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Meanwhile, drop tortellini into boiling water and cook until tender.
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Gently drain and place in a large mixing bowl.
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30
Add cooled radicchio mixture, balsamella and half the grated cheese.
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Gently stir to mix well.
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Divide among 4 buttered gratin dishes, sprinkle with the remaining cheese and bake until bubbly and crusty on top, about 20 minutes.
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Serve immediately.
