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Designer Pumpkin Tortelli with Chef Roberto Deiaco at Armani Ristorante

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Uploaded on Jan 5, 2010

At Armani/Ristorante, set atop the Armani/Fifth Avenue flagship store in New York City, the dishes are definitely haute. Here, fashionable waiters and designer decor meets innovative Italian cuisine and chef Roberto Deiaco delivers delish style. Hosted by Emily Rodney



Tip: Pasta dough should be pliable, not too hard
Tip: Knead for about 10 to get the perfect consistency
Tip: Chill dough slightly, let rest in refrigerator for 10 minutes
Tip: Pulp closest to the pumpkin skin will be the sweetest
Tip: Don't over salt the naturally sweet pumpkin filling
Tip: Pinch tightly closed so moisture and filling stays in
Tip: Coat cooked pasta in melted butter for flavor and to prevent sticking
Trick: Flour the board (not the rolling pin) before rolling out dough
Trick: If you don't have a pastry bag, use a spoon
Trick: Serve this dish as entree, appetizer or even dessert
Technique: Rotate dough while kneading to fully incorporate ingredients
Technique: Roll pasta dough outwards from the center
Technique: Aim for a nice, thin sheet of pasta dough
Technique: To prevent sogginess, mix just enough to incorporate all ingredients
Technique: Brush edges with water to help tortellini seal tightly

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