Top Chef, Season 10, Episode 6, Elimination Challenge
To Make the Pasta:
1.) Create well with flour. Beat eggs and pour in center. Slowly whisk with a fork, incorporating flour until a paste forms.
2.) Work the rest with hands, and knead for 5 to 10 minutes. Wrap, refrigerate, and rest for 1 hour.
3.) Using a pasta attachment, roll to setting 7, being sure to work 20 plus times on setting 1.
4.) Cut into 3-inch rounds, fill with cheese and fold to half-moon, sealing with beaten egg. Take two corners and fold under, forming a tortellini shape. Place on tray with Semolina flour.
To Make the Chicken Stock:
1.) Roast bones in oven at 450 degrees until brown.
2.) Remove bones from sheet tray, and put into a stock pot. Pour off fat, and using a little water, scrape off fond.
3.) Add carrots, celery, onion, thyme, and black peppercorn. Top all off with water, and simmer for 4 hours.
4.) Strain through chinois, and place into new pot. Simmer and reduce by half, skimming fat during that time.
5.) Whisk in butter, and finish with salt and sherry vinegar.