Handmade pasta is gorgeous! It is also fun to make. My friend Rachel recently gave me a pasta machine she wasn't using (merci beaucoup, Rachel!) and it's been a blast getting the hang of how to make pasta again. (Andrew and I used to have a pasta machine, but it died of overuse a few years ago so our skills had become a bit rusty). It isn't difficult to make fresh pasta, but it can be fiddly and requires patience. A true slow food ;-)
To make the pasta dough, mix 3 eggs into 300g of plain flour. Stir until reasonably combined, then knead on a bench until it forms a smooth dough. Cover with plastic wrap (or pop in a plastic bag) in the fridge for at least half an hour.
For the tortellini filling, heat 1 tablespoon of olive oil in a pan, then fry one small onion and three garlic cloves (all finely chopped) until translucent. Add one small zucchini and 100g rocket [arugula], both finely chopped, and fry with the onion and garlic for about 5 minutes. Add 100g goat's or sheep's cheese and stir until melted. Allow mixture to cool ...
To make the tortellini, roll the pasta into sheets (follow your pasta machine's instructions) then cut into 8cm circles. Place half a teaspoon of the filling in the centre of each circle, dampen edges of the circle and fold over into a half circle, then bring the two corners to meet each other. Place the tortellini on a tray in the fridge or freezer until ready to use.
To serve, poach the tortellini in boiling water for about five minutes and serve with your choice of pasta sauce.
Not sure if I've provided enough details on how to do this, but happy to take questions if anything is unclear ... please leave a comment if you like.