Homemade Pasta with Edamame Tortellini and Miso Broth

My dear friend and neighbor Prit has such a talent in the kitchen and I was excited to share her love of cooking one night for dinner. After a recent pasta making class at the Cookery in Dallas, I wanted to share this new technique with her. She had never made pasta from scratch and was intrigued. She arrived with a fresh batch of edamame filling/dip and we thought stuffed tortellini and ravioli would be the perfect thing to make. Lucky for us it was a winner by everyone.

Fresh Pasta Dough

Making fresh pasta dough is pretty straight forward. It’s eggs, flour and a little water. Below is the recipe I received via the Cookery, it serves 3-4 people:

  • 1.5 cups all-purpose flour
  • 2 large eggs
  • 2 large egg yolks
  • water, as needed

In a small bowl, whisk the eggs and egg yolk. In a medium sized bowl make a deep well in the flour mixture and pour the whisked eggs into it. Begin to mix the eggs into the flour using a fork. Add the flour from the sides of the well, a little bit at a time, until the mixture becomes to thick to mix with a fork.

Begin to mix the dough with your hands until it becomes stiff. Divide the dough into 2 pieces and work one piece at a time. Cover each piece with plastic wrap to keep them from drying out. Lightly flour your work surface and knead the first dough piece until it is smooth and springs back when you press your thumb into it. Remember that if the dough feels dry to add a little bit of water. Repeat with the remaining dough ball.

After kneading, wrap each dough ball in plastic wrap to prevent it from drying out and allow it to rest at room temperature for 30 minutes.

Flatten your first ball of dough with your hands, and using a pasta machine, run the dough once through the widest setting, number. Fold the dough into thirds and run it through again. Repeat this two times. Next, run your pasta once through the sheeting attachment set on number two. Repeat this process, increasing the number setting each time, stopping at 6 or 7.

Use the pasta cutting attachment to cut the dough into your favorite noodle or stuff with your favorite filling to make a ravioli or tortellini.

Cook the pasta until tender in boiling salted water, about 1-3 minutes. Remember that the pasta color will start to turn from yellow to white as it cooks. Drain and enjoy!

Lets Stuff the Pasta

We made the tortellini and they turned out perfectly. She made the broth up as she went so immediately when we sat down I took notes on what she did so I could replicate it again. The dish was light and so fresh I couldn’t believe how great it tasted.

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Edamame Tortellini with Miso Broth

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 bags frozen edamame
  • 2 bundles of green onions
  • 1.5 cups fresh cilantro
  • 2 tablespoons fresh ginger
  • 5 garlic cloves
  • 2 tablespoons truffle oil
  • 2 teaspoons white miso soy bean paste
  • Pinch of red pepper flakes
  • 1.5 tablespoons salt
  • 1/2 finely chopped red onion
  • 2 tablespoons Miso paste
  • 1 tablespoon soy sauce
  • 1.5 cup hot water
  • 5 garlic cloves
  • 1 tablespoon chopped ginger
  • 1 teaspoon truffle oil
  • 1/2 cup chopped cilantro


Edamame filling - Boil the edamame until soft (8-10 min). Drain and combine with next 8 ingredients into a food processor. Adjust flavor with any additional salt and truffle oil.

*The edamame filling can be used to make your favorite pasta dish or it makes a great dip to serve with crackers.

Miso Broth - Sauté red onion on med-low heat. Add the Miso paste, turn heat to low and whisk. Add soy sauce and stir for several minutes. Add hot water with remaining ingredients. Bring to a boil then place on low heat.