Potato Tortellini

Pasta

4 1/3 cups all-purpose flour 4 large eggs 3 large egg yolks

Filling

2 medium Yukon Gold potatoes 1 cup ricotta cheese Freshly grated Parmesan, to taste Salt

Dashi

4 cups water 2 1/2 cups mushrooms, thinly sliced 200 g Parmesan rinds 40 g bonito flakes 5-inch piece of konbu (kelp) 2 tbsp white soy sauce 1 tbsp plus 1 tsp mirin Wakame seaweed, to taste

1. To make the pasta, pulse the flour, eggs and egg yolks in a food processor until crumbly. Turn out onto a clean work surface and knead for 10–15 minutes or until smooth. Wrap in cling film and let rest for at least 1 hour. 2. Meanwhile, preheat the oven to 375˚ F. Poke holes in the potatoes all over with a fork. Roast for 45 minutes or until tender. While still warm, scoop out the flesh and pass through a fine food mill. Stir in the other ingredients until the mixture is smooth. Put into a piping bag with a small tip, or a heavy- duty zip-lock bag with one corner snipped off.

3. Roll out the pasta dough until it’s just translucent (extremely thin). Cut into 4- by-15-inch strips. Pipe about 1 teaspoon of the potato mixture at 2 1/2-inch intervals along each strip, spray with a very fine mist of water and fold pasta over to enclose the filling. Press around the mounds to push out any air bubbles and to seal the pasta. With a small round cookie cutter, cut half circles around the potato filling. Join the two corners to form the tortellini. 4. To make the dashi, bring water, mushrooms and Parmesan rinds to a boil and remove from heat. Add bonito flakes, konbu, soy sauce and mirin. Leave to soak for at least 45 minutes, and then strain through a fine sieve, discarding the solids. 5. To finish the dish, heat the broth, cook the tortellini in salted boiling water for 3–4 minutes or until tender, and drain. Pour broth over tortellini in serving bowls and garnish with wakame seaweed.