TOKYO | WASHOKU @ LIVING renewal in progress !!!

Home Party Cooking | 我家のパーティお料理 | Part 1

Spring is always a busy season for home parties, gatherings and events.

But this year seems especially busy with so many events to celebrate.

‘Celebration’ is often take it for granted however to notice that it is virtually a fortunate time to value. It is truly a pleasure to see happy and smiling faces with good food, good wine and above all good friends.

Spring  is a season of birth. Seasonal food becomes quite abundant in Japan and certainly, cooking becomes quite challenging and fun.

To accommodate our party guests – divine lovers of wine and good food; I’ve decided to take out my ‘pasta machine’ stored deep in the pantry for a quite some time and go Italian with the essence of Washoku – Japanese collaborative cooking.

I will be introducing the party foods in some number of consecutive blog series.

Making home made TORTELLINI in CRAB AND SHRIMP CLEAR SOUP  (トルテリーニ・蟹と海老のクリアスープ)→ すいません、、最終画像撮るの忘れました。







さぁ〜 今年はパントリーの深くに入っているパスタマシンを取り出して、、自家製のパスタにしようか?点心にしようか?悩んだ末、、イタリアン和食の方向でのパーティー料理です。

First, I  need to test my pasta machine…

Gee…it’s been a while since I’ve made homemade pasta.




Gee…I’m not so rusted as I thought. When it comes to any kind of flour dough, handling pasta doughs are far less troublesome compared to may everyday bread-makings.





Pasta dough (above) before and (below) after resting it for 30-60 minutes.





Mumbling…Little many Tortellini……Gee, I wish I had some helpers.




Egg Pasta Recipe –

  • 220g Semi-Soft Flour (used for French Bread) or 80% Strong Bread Flour + 20% Soft Wheat Flour
  • 2 medium eggs

Tortellini Filling Recipe –

  • 70g Veal
  • 70g Port Loin
  • 80g Raw Ham/Prosciutto
  • 80g Parmigiano Cheese
  • 1 large egg
  • Nutmeg, salt and pepper

Making the Egg Pasta –

  1. Place the flour in a bread or pastry board shaped like a volcanic crater for the eggs.
  2. Crack the eggs in the center of the crater and using a fork, start blending the egg into the flour slowly keeping the liquid egg within the flour so the egg will not stream out from the flour, conforming it into a dough.
  3. Once the flour becomes a small dough, start kneading the dough – simply folding the dough into half – pressing it down with your palm – repeating this process until the dough becomes a smooth texture, slightly firm than your ear lobes.
  4. Wrap the pasta dough with a clear wrap and leave in room temperature for at least 30 minutes so the gluten starts to form.
  5. Divide the dough into 1/3 or 1/2 size and roll out into a thin pasta sheet.
  6. Cut the thin pasta sheet into 4cm squares for the tortellini. Place 1 teaspoon volume of filling into the center of the tortellini square.
  7. Run some water along the edges. Fold it into a triangle, pressing the top and along the sides. Draw the bottom two corners of the triangle together to form a kerchief shape or a like a baby holding hands holding any ball at the stomach. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough.

Making the Tortellini Filling –

  1. Chop the veal and pork loin into small pieces and sautee over a frying pan, letting it cool before use.
  2. Add all the ingredients into a food processor and mix until the filling becomes paste-like.

Making the Tortellini Soup –

  1. Using a Crab & Shrimp base clear broth ( a simple broth using the leftover crab and shrimp shell, boil in a pressure cooker at medium heat with covered water for over 15 minutes), toss the tortellini in this broth and adjust with salt and pepper to taste.

Egg Pasta Recipe –

  • 準薄力粉・・・・・・220g(80%強力粉 + 20%薄力粉でも代用ができます)
  • 卵・・・・・・・・・中2個

Tortellini Filling Recipe –

  • 子牛の肉・・・・・・・・・・・70g
  • 豚のロース肉・・・・・・・・・70g
  • 生ハム・・・・・・・・・・・・80g
  • パルメジャノチーズ・・・・・・80g
  • 卵・・・・・・・・・・・・・大1個
  • ナツメグ、塩こしょう

Making the Egg Pasta –

  1. レッドボードの上に粉を山型にしてクレーターを作り、卵をそのクレーター内に割る。
  2. フォークとスケッパーを使い、フォークで卵を混ぜながら少しずつ粉に混ぜていく。その時、液体が火山の外の流れ出ない様にスケーパーで気をつけながら作業し、塊にしていく。
  3. 塊の生地になったら奥から手前に半分におり、90℃回転させながら、奥から手前に半分におり、この動作を繰り返して行っていく。
  4. 生地が耳たぶより少し硬いような表面になってきたら、ラップに包み、室温で最低30分は寝かす。グルーテンが出始めると生地の表面は滑らかになります。
  5. パスタマシーンを使い、薄く伸ばしていきます。薄さは器械によっても異なりますが私の器械では一番薄い厚さの一歩手前で止めておきました。
  6. パスタを4cm四方の正方形に切っていき、小匙1程度の中身を真ん中に入れていきます。
  7. 二つ折りにして、てっぺんから両脇までしっかりと閉じていきます。(少し水を端につけながら作業をしてもよい)二等辺三角形の底辺の足を引っぱり、引っ付けていきます(赤ちゃんの手を前に引っ張り、お腹にボールを抱えさせるような形にするイメージです)

Making the Tortellini Filling

  1. トルテリー二の中身は基本的に餃子と同じでかなりお好みに近いのですが、、イタリア定番のレシピを紹介します。
  2. 子牛の肉と豚のロース肉は小さく切り、サッとフライパンで焼いてあら熱を取ってから使います。
  3. 全部の材料をフードプロセッサーに入れ、攪拌していきます。練り状の水分の少ない生地になりましたが冷蔵庫で保管し使用します。


Making the Tortellini Soup –

  1. トルテリー二は多々の食べ方がありますが、、我家は『蟹と海老』スープに浮かせて食べるのが好きです。『蟹と海老』スープは蟹、海老の甲羅を圧力鍋にたっぷりの水をいれて15分位煮たスープ。魚介類のほのかな香りがたつ、クリアのあっさりとしたスープです。
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