Tortellini
Fresh Tortellini are one of Italy’s most iconic filled pastas. Small, delicate and full of flavour, they are the pride of Bologna and Modena.
Ingredients
For the fresh pasta dough
300 g (2 cups) 00 flour (plus extra for dusting)
3 large eggs (about 165 g without shells)
Pinch of salt
For the classic meat filling
(based on traditional Bolognese style tortellini)
300 g pork loin, finely chopped
300 g prosciutto crudo (Parma/Italian ham), finely chopped
300 g mortadella from Bologna, finely chopped
450 g Parmigiano-Reggiano, finely grated (around 5 cups)
3 large eggs
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper, to taste
To serve
2 litres rich meat broth (brodo) — chicken or beef
Extra Parmigiano-Reggiano for serving (optional)
Method
Make the pasta dough: On a clean work surface, mound the flour and make a well in the centre. Crack the eggs into the well and add a pinch of salt. Gradually incorporate the flour into the eggs with a fork, then knead until smooth and elastic, about 10 minutes. Wrap and let rest 30 minutes.
Prepare the filling: Finely chop the pork loin, prosciutto and mortadella. In a bowl, combine all three meats with the grated Parmigiano-Reggiano, eggs, nutmeg, salt and pepper. Mix well until cohesive.
Roll the pasta: After resting, roll out the dough thinly with a pasta machine or rolling pin until very thin (around 1 mm). Cut into small squares about 3 cm (1¼ in) per side.
Form tortellini: Place a small amount of filling on each square. Fold into a triangle over the filling, press edges to seal, then bring the two corners together around a finger and pinch to form the classic tortellini shape.
Cook in broth: Bring the meat broth to a gentle simmer. Drop the tortellini into the simmering broth and cook until they float to the surface and are tender, about 2–4 minutes depending on size.
Serve: Ladle tortellini and broth into warm bowls and finish with extra grated Parmigiano if desired.
Tips and Variations
Tortellini are never served with cream, broth is traditional.
History of Tortellini
According to legend, tortellini were inspired by the shape of Venus’ navel. More historically, they developed as a refined filled pasta made for special occasions.
Traditionally, tortellini are served in rich meat broth, especially during holidays and family celebrations.
