[Video] How to make tortelli, two ways

In the afternoon, as I was weighing my 0 flour and semolina flour—because I always measure my flour when making pasta—I realized how eager I was to spend the evening kneading fresh pasta with you, rolling it out paper-thin and shaping plump parcels filled with two of Tuscany’s most traditional fillings: potatoes and garlic for tortelli mugellani and ric…