dinner · everyday
Hand-rolled tortellini in brodo
Bologna-style egg pasta made by hand on the board, rolled thin with a pin, filled with a classic pork, mortadella and Parmigiano mixture, folded into tiny tortellini and served in clear meat broth.
- Time
- 150min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Make a well in the flour with high walls, break in the eggs and beat with a fork, then slowly draw in the flour. Scrape, fold and push with both hands, kneading 10 minutes until smooth and elastic. Wrap and rest 30 minutes.
-
2
Grind or finely chop the pork, mortadella and prosciutto, and mix with the Parmigiano, egg and nutmeg into a paste.
-
3
Roll the dough as thin as you can with a long pin. Cut 3 cm (1.25 in) squares.
-
4
Put a tiny ball of filling on each square, fold into a triangle, seal, and wrap the two corners around your fingertip to join.
-
5
Simmer in the broth 2-3 minutes and serve in bowls with Parmigiano.
