Tortei

This homemade tortei is stuffed with a pumpkin filling and is the perfect comforting fall dish to enjoy. Pasta is made from scratch then stuffed with a pumpkin filling before being boiled and served with red wine pasta sauce. This is definitely a restaurant quality meal you can have right at home.

5 from 2 votes

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Keyword: tortei, tortei com recheio de abobora, pumpkin tortei, homemade pasta

Prep Time: 1 20

Cook Time: 2

Total Time: 3 20

Servings: servings

Calories: 369kcal

Equipment

Ingredients

6 cups flour
4 eggs
1 tbsp salt divide between the dough and pumpkin or add more to taste
2 cups water room temperature
30 oz pumpkin puree or 1 large kabocha
1 cup parmesan cheese grated
3 garlic cloves minced
1 1/2 tsp nutmeg or according to taste

Instructions

First, start by whisking the eggs together.
In a bowl, combine the eggs, flour, salt and water. Use your hands to knead the dough until it no longer sticks to the bowl.
Form a round ball of dough and leave it in the bowl covered with a cloth to rest for 30 minutes.
In the meantime, finely mince the garlic cloves.
In a separate bowl, combine the pumpkin puree, minced garlic, salt, nutmeg and parmesan cheese.
Prepare a clean surface on your countertop and spread flour over it so that when you’re rolling out the dough it does not stick. Add more flour throughout the process as needed.
Use a dough rolling pin to roll the dough out to about 1/2 of an inch thick.
After the dough is completely rolled out, cut it into two equal parts otherwise it won’t fit into the dish towels to cook.
Add water to a very large pot and bring to a boil.
Spread the pumpkin mixture over the dough.
Begin rolling the dough lengthwise from the longest side. Almost as if you are rolling a cinnamon roll or a roulade. As you’re rolling the pasta dough, make sure to pull out the ends as needed so they don’t end up too thick.
Prepare the dish towel by folding it into the shape of a triangle.
Place the tortei at the bottom of that triangle shaped dish cloth and begin rolling it into the cloth by pulling the top piece of the cloth over the tortei and wrapping it around the pasta dough tightly.
Once the tortei has been rolled into the dish cloth, tie the ends securely. Repeat the same process with the 2nd piece of dough.
Slowly add both of the rolled up pieces of tortei to the boiling water. Cover and cook for 2-2.5 hours.
Remove the tortei from the boiling water using cooking tongs and transfer to a cutting board.
Use cooking tongs to remove the tortei from the cloth, then cut into 2-3 inch pieces.
Finally, serve with Red Wine Pasta Sauce (with meat), fresh parsley and parmesan cheese and enjoy.

Notes

It’s important to use the right dish towel to make this recipe. I recommend these flour sack kitchen towels.
Use tongs when you’re unwrapping the tortei from the dish cloth so you don’t burn yourself.
You can roll the dough out thicker than 1/2 of an inch. This will all come down to preference. Just remember that the thicker the pasta is, the longer it will take to cook.
The tortei should be fully cooked after 2 hours. However, if you cut thicker pieces you may need to cook it for an additional 30 minutes to 1 hour longer.
The pot you’re using should be big enough to submerge both of the torteis and boil them without the water running over the top.

Nutrition