Goat Cheese Tortelloni with Dried Orange and Fennel Dust - goat cheese

Method

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