Tools: Flat pasta maker
For the Dough
- Preheat oven to 170˚C.
- Combine the flour, salt and milk in the Kenwood bowl and knead using the dough hook on a medium speed until soft and pliable. Switch the machine off and allow the dough to rest for 15 minutes.
- Turn the dough out onto a smooth floured surface and roll into a rectangle.
- Fit the Italian pasta maker, shape one piece of dough into a long flat disc and feed through the rollers set on number 7. Sprinkle flour over the rollers as necessary.
- Pass through the roller several time, decreasing thickness by a degree or two each time, to have the required thickness of half centimeter (keep dough and machine floured).
- Transfer the rolled dough to a flat smooth surface and cut into rounds using a cookie cutter.
- Brush the edges of each round with egg wash, place a small teaspoon of filling on each semi-circle and fold over to seal. Fold the dough back around your finger and turn down the edges to form a tortellini.
- Arrange on a lightly oiled baking tray and bake for 15 minutes or until golden.
- Meanwhile, heat yogurt in a saucepan over medium heat, whisk in the cornstarch and egg whites until well combined.
- Reduce the heat and let simmer for 7 minutes or until slightly thickened (do not allow to boil). Add the tortellini and cook for a further 10 minutes.
- Heat the clarified butter on a skillet, add the garlic and stir until softened. Then add the cilantro and mint, stir for 2 minutes and remove from heat.
- Serve the Shish Barak with the yogurt sauce in a bowl and garnish with cilantro sauce and toasted pine nuts