Tortellini in brodo

Method

1. 1

   Step 1

   Make the egg pasta dough with the flour and 3 eggs (opens in a new tab), knead until smooth, wrap and rest 30 minutes.

   • 15 min

   

2. 2

   Step 2

   Brown the pork loin (opens in a new tab) in the butter over medium heat for 6–8 minutes until cooked through. Cool, then grind finely in a food processor (opens in a new tab) with the prosciutto and mortadella (opens in a new tab).

   • 12 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)
   • Food processor (opens in a new tab)

   Food safety: Cook the pork through before grinding; the filling only cooks briefly inside the pasta.

   

3. 3

   Step 3

   Mix in the Parmesan (opens in a new tab), egg (opens in a new tab) and nutmeg (opens in a new tab) to a firm paste. Cover and chill while you roll the pasta.

   • 3 min
4. 4

   Step 4

   Roll a portion of dough very thin (about 0.5 mm) and cut into 3–3.5 cm squares. Put a hazelnut-sized ball of filling on each, fold into a triangle and press the edges to seal. Wrap the two corners of the long side around your fingertip, overlap and pinch them together so the tip folds back. Keep finished tortellini on a floured tray and work in batches so the pasta doesn't dry.

   • 80 min
   • Rolling pin (opens in a new tab)
   • Chef's knife (opens in a new tab)

   Expect to make about 300 small tortellini; it is traditionally a family job.

5. 5

   Step 5

   Bring the two stocks to a simmer and taste for salt. Drop in the tortellini and simmer gently for 3–4 minutes until the pasta is tender.

   • 8 min
   • medium heat
   • Stockpot / large pot (opens in a new tab)
6. 6

   Step 6

   Ladle (opens in a new tab) into warm bowls, about 50 tortellini per person, with plenty of broth, and pass grated Parmesan (opens in a new tab) at the table.

   • 2 min
   • Ladle (opens in a new tab)