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1
In a large bowl, mash the goat cheese with milk until soft.
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2
Add herbs, nutmeg, 1/4 cup cheese, and salt and pepper and stir well.
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3
Refrigerate until firm, 30 minutes or more.
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4
Using a pasta machine, roll out the pasta to the thinnest setting and then cut the sheets into 4-inch squares.
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5
Place 1 tablespoon of goat cheese filling in the center of each 4-inch square.
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6
Fold the opposite corners together to form a triangle and press the edges together firmly to seal.
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7
Bring the long points of the triangle together and join with firm finger pressure.
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8
Continue filling and shaping tortelloni, on cookie sheets, between layers of waxed paper.
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9
Place 6 quarts of water into a pasta pot, bring to a boil and add 2 tablespoons of salt.
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10
Drop the tortelloni into the boiling water and cook until tender, 3 to 5 minutes.
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11
Carefully drain the tortelloni well, reserving about one cup of the pasta water.
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12
Meanwhile, in a saute pan, heat butter and 1/4 cup of the pasta water together until butter melts and forms emulsification.
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13
Add cooked tortelloni, fennel fronds and orange zest to pan to gently heat and coat with sauce, about 1 minute.
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14
Divide onto 4 warmed plates, topping tortelloni with fennel fronds and orange zest.
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15
Finish with a sprinkling of fennel dust and the remaining Parmigiano-Reggiano.
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16
Make a mound of the flour in the center of a large wooden cutting board.
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17
Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose.
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18
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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19
As you expand the well, keep pushing the flour up to retain the well shape.
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20
Do not worry that this initial phase looks messy.
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21
The dough will come together when 1/2 of the flour is incorporated.
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22
Start kneading the dough with both hands, using the palms of your hands primarily.
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23
Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
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24
Lightly flour the board and continue kneading for 3 more minutes.
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25
The dough should be elastic and a little sticky.
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26
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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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
Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
