Homemade Tortellini

5 from 1 vote

Make homemade tortellini just like an Italian nonna. Tortelliniis one of the most comforting stuffed pasta shapes, traditionally served in broth to make Tortellini In Brodo.

Prep Time1 45

Cook Time5

Resting Time30

Total Time2 20

Course: Pasta

Cuisine: Italian

Servings:

Calories: 549kcal

Author: Svi

Ingredients

For the dough

4 large eggs , see note 2
400 grams flour , see note 2

For the filling

100 grams Prosciutto Crudo , about 4 ounces
100 grams Mortadella , about 4 ounces
150 grams pork loin , about 5 ounces weighted uncooked
150 grams Parmiggiano Reggiano cheese , about 5 ounces
1 egg
½ teaspoon nutmeg
1 rosemary sprig
1 garlic clove

Instructions

Prepare Filling For Tortellini

Start by preparing pork loin. Cut it into cubes and fry in a pan with a generous drizzle of extra virgin olive oil, rosemary and garlic clove. Pay attention not to burn or let the meat fry, we want it to remain juicy. Small cubes will cook quickly so keep an eye on them. Once cooked, let cool completely.
In the meantime, process mortadella and prosciutto crudo through meat grinder or in a food processor.
If you have mortadella and/or prosciutto as one piece make sure to cut it with a knife into small cubes. Depending on the size of your food processor you might need to pass each meat separately.
Once cooked pork loin is cool, grind it with all the juices in the pan.
In a large bowl mix briefly all ground meats, grated Parmesan cheese and an egg. Add nutmeg, mix again until all ingredients are combined. Place in a zip log bag or plastic wrap and let rest in the fridge.
Tortellini filling can be made one day in advance and store in the fridge until ready to use.

Make Tortellini Dough

Slightly beat the eggs and add them to sifted flour. Mix with a fork, then knead the dough by hand for about 10 minutes. It should be elastic, soft and no longer sticky.
You can also made the dough using a food processor with a dough hook.
Wrap the dough in a plastic wrap and let rest for 30 minutes or more.
Once the dough has rested visually divide it into 6 parts and cut off one piece. Keep the rest of the dough in a plastic bag or sealed with plastic wrap.
Set pasta machine on the widest setting (on Marcato Atlas 0) and pass the dough for the first time. Fold the dough in half and pass again on the same setting.
Adjust to the next-narrower setting, and pass the dough through it. Repeat the process until you reach thickness of 1 millimeter or position 7 on Marcato Atlas Pasta Machine.
NOTE: Once the dough sheet starts to get long (usually on thickness setting 5) it’s best to cut it in half and then continue on setting 6 and 7 for each sheet.
Using a pasta wheel cut the dough sheets into squares - 3x3 cm or 1.5x1.5 inches in size.
NOTE: If you want to get precise squares and cut some time doing it this pasta cutting rolling pin is a dream for any tortellini maker!

Shape Tortellini

Place a small amount of the filling onto each square. Cover tortellini squares with parchment paper and plastic wrap to keep them from drying. Leave uncovered only the squares that you’ll roll in the next 5 minutes.
Fold each square into a triangle. Pinch well the sides. Fold slightly the sides of the triangle onto themselves to create small flips.
Place one side of the triangle on your fingertip (index, middle or ring finger - see which one feels most comfortable), using your other hand take the free side of the triangle and wrap it around the finger to connect both angles creating the typical tortellini shape.
You want to work quickly to avoid having the pasta dry. If this happened you might not be able to wrap tortellino around your finger. In this case just pinch well the sides of the triangle and leave it as is. It will still be delicious when cooked.
Repeat the same process with the remaining dough. Again, remember to work it in small parts unless you have a team of hands to help.
You can cook tortellini right away or let them dry for a few hours and place in the freezer for future use.

Notes

See the Step By Step Pictures for a visual walk-through of the recipe.

Note 1: Use a kitchen scale to measure all ingredients in grams, especially for egg pasta dough.

Note 2: Italian '00' flour is the best but you can also use all-purpose. The amount of flour may vary depending on the size of the eggs. That's why it's super important to weight both eggs AND flour. Here's how to do it.

Crack and weight all the eggs first.
Take a note of amount in grams, then multiply it by 1.75 - this will be the amount of flour you'll need to use to make the dough.
You'll also need a little more for dusting the work-surface.

Nutrition