Hi everyone. I am very excited to inform you that on my next market at Tunbridge Wells Town Hall on the 28th of June I will be preparing my grandmother’s tortellini “Turtlen” and the Piedmont characteristic pasta shaped called Plin which this time will be filled with meat. Given the very good quality of Shipton Mill “00” flour, which I have started to use only very recently, I have come to the conclusion I will definitely be able to make my pasta sheet finer than before. I will also add more egg yolks to my already very rich egg pasta giving you a real five star restaurant treat. If you are planning to come and see me on the 28th with the intention of buying my tortellini I would recommend you make a nice beef stock – my mum used to boil for over 2 hours a nice piece of possibly very lean beef meat adding to the water a whole onion, carrot and piece of celery and salt. By cooking my tortellini in a fresh beef stock I guarantee you a wonderful final result.
Ciao, Maria Lara