That's right, we actually know how to use it. We made the pasta for the Thai Fried Tortellini (recipe a la Naked Chef) on Sunday, along with the shrimp filling. Then we rolled out the pasta Monday night after work and began assembly.
We boiled them and then fried them in olive oil on one side. The result is a Asian tortellini with a soft pasta side and a crunchy side. Delicious.
We ate the tortellini with a special soy-based dipping sauce and a side of pickled carrots (also homemade).
We got home at 6 and were eating at 7. Not bad for a 100 percent homemade dish. There were four tortellinis left over for lunch.
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