Homemade Tortellini Recipe: A Traditional Italian Delight
Category: Pasta
Servings: 4
Prep Time: 3 hours (including resting time)
Resting Time: 12 hours for the filling
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 0) | 300g |
| Eggs (for the dough) | 195g (approximately 4-5 eggs) |
| Pork loin (Lonza di maiale) | 100g |
| Prosciutto crudo (raw ham) | 100g |
| Mortadella | 100g |
| Parmigiano Reggiano DOP (grated) | 150g |
| Eggs (for the filling) | 1 |
| Salt (for both dough and filling) | To taste |
| Nutmeg (freshly grated) | To taste |
Instructions
Step 1: Prepare the Tortellini Filling
Start by preparing the filling, as it requires 12 hours of resting time in the refrigerator to fully develop its flavor. Begin by cutting the prosciutto crudo and mortadella into rough pieces. Remove any tough parts and the rind from the prosciutto. Similarly, chop the pork loin into chunks.
Next, pass all the meats through a meat grinder (using a medium-sized plate) to create a fine, even mixture. Don’t discard the meat grinder just yet, as you will need it again later.
Add the grated Parmigiano Reggiano, a pinch of salt (be careful not to over-salt, as the prosciutto and mortadella already provide a good amount of seasoning), and a dash of pepper to the ground meat mixture. Then, mix the ingredients together by hand until well incorporated. Add the egg to bind the mixture, followed by freshly grated nutmeg—feel free to be generous with the nutmeg, as it’s a key flavor in traditional Bologna-style tortellini.
Once all the ingredients are mixed together, pass the filling through the meat grinder again, this time using a smaller plate to achieve an even finer consistency. After this second grind, mix the filling one more time by hand, cover it with plastic wrap, and let it rest in the refrigerator for 12 hours. This resting period allows the flavors to blend beautifully and enhances the overall taste of the filling.
Step 2: Prepare the Pasta Dough
While the filling is resting, it’s time to prepare the pasta dough. On a clean work surface, form a mound with the flour, creating a well in the center. Crack the eggs into the well, lightly beat them with a fork, and gradually incorporate the flour from the edges. Continue mixing, pulling the flour into the eggs, until the dough starts to come together.
Once the dough begins to form, switch to using your hands and knead the dough by pressing and folding it, turning it as you work. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to add too much.
Once the dough is ready, wrap it in plastic wrap and let it rest at room temperature for about 30 minutes. This rest period will help relax the gluten, making it easier to roll out later.
Step 3: Roll Out the Dough
After the dough has rested, unwrap it and place it on a floured surface. Flatten it with your hands to form a rough disk, and then roll it out with a rolling pin. Keep rolling until the dough is incredibly thin—so thin that you should be able to see the surface underneath it when you lift the sheet.
If you have a pasta machine, this step will be much easier. Start with the widest setting and gradually work your way down to the thinnest setting. Once the dough is thin enough, cut it into strips, then slice those strips into squares that are about 2.5-3 cm (1 inch) on each side.
Step 4: Fill the Tortellini
Place a small dollop of the prepared filling in the center of each square. Fold each square diagonally to form a triangle, pressing the edges firmly to seal the filling inside. Then, bring the two ends of the triangle together and pinch them together tightly to form the iconic tortellini shape.
Step 5: Rest the Tortellini
Once all your tortellini are shaped, place them on a large tray lined with a clean kitchen towel. This will prevent them from sticking together. If you have time, let the tortellini rest for a few minutes to set the shape.
Step 6: Cooking the Tortellini
Your homemade tortellini can now be cooked in a flavorful brodo (broth) or served with your favorite sauce. Bring a large pot of salted water to a boil, and cook the tortellini in batches for 3-4 minutes, or until they float to the surface. Serve immediately with a generous sprinkle of Parmigiano Reggiano or a drizzle of butter and sage, or with your sauce of choice.
Enjoy your authentic homemade tortellini, a delightful Italian classic that brings warmth and comfort to any meal!
This Homemade Tortellini recipe is a labor of love, and while it does require some time and patience, the result is a plateful of delicious, authentic Italian pasta that’s well worth the effort. Perfect for family gatherings, special occasions, or just a cozy meal at home, these tortellini are a true taste of Italy in your own kitchen.
