I was feeling a little bit bad about my poor pasta maker, stored so long in the cupboard. For February’s Gourmet Unbound I decided to make fresh mushroom tortellini. While there certainly were quite a few step (broth, filling, fresh pasta, rolling, cutting, filling, and folding) in the end it only took me about an [...]
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Cooking in and eating out, vegetarian, in Philadelphia and beyond. Trying to keep it local, fresh, community oriented, and curious.
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