To make the tortellini dough:

1. Preferrably using a kitchen scale, measure equal parts semolina flour and AP flour- 150 grams of each and add to a mixing bowl. If not using a scale: about 3/4 cup + 2 tablespoons semolina flour & about 1 cup + 2 tablespoons AP flour.
2. Measure 150 grams of water and add the 2 teaspoons of turmeric. Stir well to fully incorporate.
3. Add the water to the mixing bowl with flour and mix until a dough forms. The dough should form into one cohesive, smooth ball. If it’s a bit on the sticky side, this is okay as flour is added during rolling.
4. If you aren’t using a kitchen scale for exact measurements, you may need to add a touch more water to form a dough. Add more water 1 tablespoon at a time.
5. Wrap dough with plastic wrap and place in fridge to rest for at least 30 minutes and up to 24 hours.

To make the pumpkin filling:

1. Toast the walnuts on the stovetop over medium heat for 7-9 minutes, watching closely so they don’t burn.
2. Remove the nuts and set aside to cool. Add the olive oil to the pan and warm over medium heat.
3. Add the garlic and onions and sautee for 5-7 minutes until soft and translucent. Add salt.
4. Add the coconut milk, pumpkin puree, vinegar, cinnamon, ginger, and nutritional yeast.
5. Run the walnuts through the blender or food processor until very finely chopped. Add the the onion mixture.
6. Remove from heat, add the chopped fresh sage and stir to incorporate.

To wrap tortellini:

1. Remove pasta dough from fridge, shape into a disc and cut into 4 sections.
2. Flour your cutting board and work with 1 section at a time. Roll the dough out to 1/4″ thick to prepare for your pasta machine. Begin rolling at the thickest setting– for us it’s 7.
3. Every few times through the pasta machine be sure to sprinkle your dough with flour, sprinkle prior to beginning at #7, sprinkle again at #5, and again at #3.
4. After rolling your pasta dough all the way down to the #3 setting it’s time to fill and wrap your tortellini!
5. Using a 1.5″-2.5″ circular cookie/pasta cutter or a small glass, make as many circle shapes as will fit on your sheet of pasta dough. Remove the scraps and place under plastic wrap with remaining dough sections.
6. Fill a plastic bag or pastry bag with pumpkin filling. Pipe/squeeze 1-2 teaspoons of filling into the center of each pasta circle. If you are new to folding dumplings, start with 1 teaspoon of filing until you get the hang of it.
7. Start with one tortellini: fold the circle in half and seal the top, rounded portion of the dough just above the filling. Once the top is sealed, work your way down and around the rest of the filling and try to remove any air pockets around the filling. 
8. Place the sealed half circle on your hand with the flat edge centered just below your middle fingertip.
9. Wrap the tips/two ends of the tortellini back and around your middle finger until just overlapping. Press firmly to seal. 
10. This technique takes practice! Take your time- as long as the tortellini are sealed tightly it will taste great even if the first dozen you make aren’t the prettiest.
11. Check out the photos in this post and the tips and tricks section to perfect the tortellini wrapping!
12. To cook fresh tortellini bring a medium pot of salted water to a boil. Add tortellini and cook until they float to the surface, about 3-4 minutes. Cook frozen tortellini the same way, simply increase cooking time by 1-2 minutes.