Green Tortellini with Bacon and Potatoes

Ingredients

• 350 g hard wheat flour (or Type 405 flour)
• 2 Eggs
• 1 tbsp Olive Oil
• Salt
• 250 g Spinach
• 400 g potatoes (firm, freshly boiled)
• 150 g pancetta (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 tbsp butter
• 1 egg
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Melt the butter in a pot, fry the pancetta with garlic over medium heat until translucent. Peel and mash the potatoes through a potato masher. Mix the pancetta mixture with the egg, season the filling with salt, plenty of pepper, and nutmeg.

2. 2.

   Wash, trim, and blanch the spinach in boiling salted water for 3-4 minutes. Drain, place in a fine-mesh sieve, let cool, then squeeze out excess moisture. Chop finely on a cutting board, repeat sieving to dry as much as possible.

3. 3.

   For the dough combine flour with spinach, eggs, 80 ml water, olive oil, and 1 tsp salt in a bowl; knead into a smooth, pliable dough. Shape into a ball, cover with kitchen towel, and let rest at room temperature for 30 minutes. Roll out the dough on a floured surface or using a pasta machine as thin as possible. Cut circles (6 cm diameter) from the dough using a glass or a round cutter. Place a hazelnut-sized mound of filling on each circle. Fold into half-moons, press edges firmly together, pinch the two pointed ends and gently pull slightly to elongate. Bring the two ends together over a thumb and press tightly. Let the tortellini rest on a floured towel for 1-2 hours.

4. 4.

   Cook in plenty of salted water for 4 minutes, drain, and serve as desired.