3½ cups all-purpose flour
1 teaspoon salt
2 eggs, beaten
1 tablespoon olive oil Warm water (about ½ cup)
1. Put flour on a board and sprinkle with salt. Make a well and add eggs and oil. Mix well until a soft smooth dough is formed. Add warm water gradually, if necessary, to soften dough. Knead 5 to 10 minutes until dough is smooth and elastic. Cover with a bowl for 30 minutes.
2. Divide dough in quarters. Roll each quarter into a round as thin as possible. Cut into 2-inch rounds.
3. For each tortellini, place¼ to½ teaspoon filling in center of round. Moisten edges with water. Fold in half; seal edges. Shape into rings by stretching the tips of half circle slightly and wrapping the ring around your index finger. Gently press tips together.
4. Cook as directed.
ABOUT 12 DOZEN TORTELLINI