Making tortellini requires a few materials:

• Pasta dough (store-bought or homemade)
• Filling (store bought or homemade)
• Extra flour
• Pasta roller
• Round cookie cutter, biscuit cutter, or floured glass (2 inches in diameter)
• Large pot of boiling water
• Strainer

For 100 pieces, preparation should take about 30-40 minutes, with a cooking time of 5 minutes. It's simple enough, but does require some patience and concentration.

Pasta dough can be store-bought or homemade with a simple recipe.

For store-bought dough, defrost where necessary, or otherwise prepare according to direction on the packaging. For homemade dough, prepare and allow to settle according to your recipe. A great homemade pasta dough recipe can be found here. Using the extra flour, roll dough into thin sheets, no more than 1/8" thick. This is best done with a pasta roller, but it can be done by hand, though the results are likely to be less than satisfactory. Using a cookie cutter, biscuit cutter, or floured glass with a diameter of about 2 inches, cut the dough into circles and place aside while you prepare the filling. Keep dough moist with a moist towel. If your filling is a complicated recipe, prepare it first and prepare your dough second.

Filling can be store-bought or homemade with a simple recipe. Common tortellini fillings include meat, cheese, and spinach, and a binder such as egg.

Store bought tortellini fillings can often be found in your local grocery store in the deli section, pasta section, or frozen food section. Prepare according to directions on the package. When using a homemade filling, prepare according to your recipe. Ensure that any meat fillings are cooked thoroughly, as they will not be sufficiently cooked during the pasta-cooking stage. A quick filling can be made in a rush by combining chopped spinach, ricotta cheese, and an egg. You really can't go wrong with tortellini filling!

This is the most time-consuming step of the entire process, and will likely take a few tries until you get it right. Take a round of dough, and place a small amount of filling in the center. Fold the dough in half so the filling is in the center. Run a finger dipped in water along the edge to seal the filling in. Hold the half-circle with the flat edge down between your thumb and index finger. Take the outer edges and fold them around your thumb or finger, whichever is easier for you. Where the dough overlaps, give it a pinch with wet fingers to hold it together. You've just made your first tortellini! Place on a baking sheet or dry towel and repeat the process with the rest of the dough rounds and filling.

Your freshly formed tortellini can either be cooked immediately, or saved for later. If it is to be saved, leave it on the towel or baking sheet for 30-40 minutes, turning several times. Freeze or refrigerate. To use immediately, prepare a large pot of boiling water and add salt to taste. When the water is at a rolling boil, add the pasta. Ensure there is enough room for the tortellini to move freely. Cooking should take about 5 minutes, depending on the thickness of the pasta, and your filling, so it is a good idea to check frequently. When it's cooked to desired firmness, simply drain the tortellini, add olive oil or your favorite sauce or broth, and serve!