Tortellini--The noodles

To make the noodle part of your Tortellini, crack an egg in a bowl and mix it up. I used two eggs and that made enough for two people with a little extra.



Then plop some flour in your bowl and start mixing it up with a fork.



I don't know how much flour to use...it's just until the mix becomes workable and not so sticky anymore. This picture shows it halfway--it still needs more flour.



It will start to be too hard to mix with a fork. That's when you flour the counter and dump it all out of the bowl. You can mash it with your hands until you think it's dry enough to use a rolling pin and roll it out.



It's kind of hard to roll out. I use a jerking kind of motion in short bursts instead of the long slow rolling you do for sugar cookies. That seems to work the best. The dough is kind of stretchy and will keep stretching out and back in if you do it slow.



How thick to roll it: If it's too thin it will tear as you try to stuff the noodles, but too thick makes for a thick icky noodle. So, maybe about the thickness of a tortilla is good. You can just experiment and see what you like.