In a large bowl (or in a bowl of a stand mixer) combine all-purpose flour and eggs. If you don't have a stand mixer you can knead this dough by hand on a lightly floured working surface. Knead on low speed for about 5 minutes or until the dough is nice and elastic. Place the dough into a plastic bag and place in the fridge for at least 20 minutes (or up to two days).TipThe basic pasta dough rule is: For every 100g of flour, add one egg.
Mortadella stuffed tortellini
Add mortadella sausage, cottage cheese (or for an ever creamier texture mascarpone and/or ricotta) to a bowl or a jar. Season with salt and pepper. Using an immersion blender blend the mixture until smooth and tasty. Set aside until needed.
Prepare the herb oil for the sauce. Blanch lovage (or parsley or coriander) and put it into into a large jar with vegetable oil and olive oil. Blend using an immersion blender. Strain through a fine sieve to get rid of any excess lovage leaves. Set aside until needed.TipTo blanch, add lovage (or coriander or parsley) to a pot of boiling salted water. Cook for about 30 seconds, then remove immediately and place it to a bowl filled with ice cold water to stop the cooking process.
Roll out the pasta dough
Get your pasta machine ready and lightly dust a clean working surface. Remove the pasta dough from the fridge, cut it in half, use one half and store the other one in the plastic bag until needed, this way you will prevent the dough to dry. Roll out the dough using a pasta machine Set the pasta machine at its widest setting (usually nb.1) and roll the lump of pasta dough through it, fold the pasta in half and repeat the process until you get to number 5 (second to highest number).TipIf the pasta starts to stick, light dust your working surface.
Cut circles (about 9 cm / 3.5 inch in diameter). Place one teaspoon of filling in the middle of each round of pasta. Dip your kitchen brush in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a tortellini shape. Seal tightly.TipAt this point you can freeze your tortellini for up to a month.
Prepare the sauce and cook tortellini
Pour milk and yogurt (or buttermilk or sour milk) into a saucepan. Place on the stove, season with salt and pepper and bring the mixture to a boil. Then remove from the heat and add about a half of lovage oil, stir to combine. Cook the tortellini in a boiling salted water for about 2 - 3 minutes.
Thinly slice the baby zucchini. Serve tortellini stuffed with mortadella with thin zucchini slices and your lovage sauce. Optionally add some freshly grated parmesan cheese. Enjoy.