*If you don't have semolina flour, you can use all-purpose, but if you think you will be making fresh pasta regularly, buy a bag of semolina flour. It's not hard to find.
Instructions
To make the pasta dough, combine the flour, semolina flour and eggs in a food processor and pulse it for a few short bursts to combine ingredients.
Then pulse for longer stretches until the dough begins to come together.
Remove dough from the food processor and place on a well-floured board or a silicone nonstick rolling mat.
Knead the dough for several minutes until smooth. Dough should be moist but not sticky.
Wrap pasta dough well in plastic wrap and allow to rest for at least thirty minutes. If not using dough immediately, wrap well and store in refrigerator.
Prepare filling by combining ricotta, mozzarella, Parmesan, herbs and nutmeg in a large bowl.
Stir well to thoroughly combine ingredients and season well with salt and pepper.
To fill tortellini, divide pasta dough in half, keeping unused half wrapped.
Using a pasta machine or a pasta-rolling attachment for a standing mixer, roll out pasta into thin sheets. (My pasta roller starts at 0 and I roll out my dough out to 6.)
Place sheets of dough on parchment paper or a nonstick rolling mat. Have the bowl of filling and a small dish of water handy.
Line a tray with parchment paper or nonstick baking mats to hold filled tortellini.
Using a pastry cutter approximately 2 inches in diameter, cut circles in the pasta dough. Remove dough scraps and wrap in plastic to be re-rolled.
Using a small spoon -- I use a spoon for feeding a baby -- place a marble-sized amount of filling in the center of the circles. Do not overfill or the tortellini will not seal.
Working with one tortellino at a time, dip your finger in the water and moisten the edge of the circle.
Fold circle in half and pinch together well.
Fold up the sealed edge like a cuff.
Then place the flat end of the half-circle against your pinky and fold the corners around and pinch closed.
Carefully remove the tortellino from your finger and place it on the prepared tray. Repeat until you filled all the circles.
You can roll out the gathered scraps of pasta dough again and repeat the process.
Repeat the entire process with the remaining half of the pasta dough.
This recipe makes between 72 and 80 tortellini. You should still have filling leftover at the end.
Cook the tortellini in boiling salted water or broth for two minutes and serve.
Tortellini can be stored in the refrigerator for a few days or frozen.
Notes
Makes at least 6 dozen tortellini with leftover filling
Recipe by West of the Loop at https://www.westoftheloop.com/2014/02/20/homemade-tortellini-can/