Homemade Tortellini and Tomato Sauce

The difference between fresh and dry pasta is that fresh pasta contains eggs and additional water and fresh pasta is more tender than dried and takes about half the time to cook.  Dry pasta is made of little more than semolina flour, water, and salt.  Dried pasta can be stored at room temperature almost indefinitely.  Most shapes double in size when cooked (http://www.realsimple.com/food-recipes/shopping-storing/food/dried-vs-fresh-pasta-10000001609408/index.html).  It is important not to over mix the dough because it can become dry and absorb too much flour, making the dough too thick.  If the dough is too think it won't be possible to fold the dough over the ingredients that go inside.  Our pasta turned out decent, but not amazing.  It was a little too hard, and it tasted a little dry.  


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