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Époisses Tortellini – Brown Onion Consomme
- Serves
4
- Difficulty
Easy
By Greg Doyle, Grant King and Katrina Kanetani
Published 2008
Ingredients
200 g 7 oz 160 g
Method
Roll out the pasta on setting number 1 on a pasta machine and cut the dough into rounds 6 cm (2½ inches) in diameter. You will need 16 rounds. Place one Époisses ball in the centre of each round and fold over the pasta t
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