On this page, you will find:

Ingredients For the Filling

Method to Prepare the Filling

Prepare the Egg Pasta Dough, Ingredients

How to Make Fresh Pasta Dough by Hand

How to Make Fresh Pasta Dough with a Mixer

How to Shape and Close Tortellini

Ingredients For the Filling

Recipe by Alessandra Spisni

Link to original recipe from Alessandra Spisni

• Pork 100 grams
• Bologna mortadella 100 grams
• Prosciutto crudo – Parma Ham 100 grams
• Grated Parmigiano Reggiano (aged 30 months) 100 grams
• Butter 50 grams
• Egg 1
• Salt, nutmeg
• Dry white wine (from the Colli Bolognesi)*
• Half a ladle of broth

Method to Prepare the Filling

To make tortellini, you must first prepare the filling—preferably the day before, as this makes it easier to work with, and for the flavours to blend together.

• Cook the pork. Cut into small pieces, in butter. Season with salt, let the meat turn white, and deglaze with white wine. Allow the wine to evaporate, then finish cooking by adding the broth. Let it cool.

• Grind** the pork-meat, mortadella, and prosciutto together using a meat grinder.
• Add the grated Parmigiano, egg, salt, and nutmeg, and combine thoroughly.

*I used dry white wine and it worked perfectly

**I used a mixer and I inserted the ingredients from the top opening and they turned out perfectly*.

Tip:

You can shape the tortellini on the same day, but they will taste even better if eaten the following day.

Prepare the Egg Pasta Dough, Ingredients

In Italy the ratio to prepare the fresh egg pasta dough is 1 egg= 100 grams flour. In the USA, this proportion does not work because the flour is different (more proteins) and requires more liquids. The ratio I recommend is:

Egg (yolk and white) 65-70 grams/All purpose-flour 100 grams

So, for the above recipe for the filling, you need:

• Eggs 280 grams *
• All purpose-flour 400 grams

How to Make Fresh Pasta Dough by Hand

• Prepare your workspace and arrange all necessary ingredients on your pasta board. Pile the flour into a mound and create a large well in the center—spacious enough to mix the eggs without overflow.
• Incorporate the eggs. Crack the eggs into a separate bowl to check for any shell fragments, then, pour them into the well. Using a fork, gently beat the eggs, gradually incorporating small amounts of flour from the inner edges of the well.
• Form the dough. As the mixture thickens, use a dough scraper to fold in more flour from the sides. Continue until the dough becomes cohesive and is no longer sticky.
• Knead the dough. Clean your hands and board, then begin kneading. Use your wrists for long, fluid movements rather than force. Kneading should feel natural and rhythmic.
• Check for readiness. The dough is ready when it feels smooth and uniform.
• Rest the dough. Shape the dough into a ball and cover it. Let it rest at room temperature for about 30 minutes to prevent drying. After resting, it will be ready to roll and shape into your desired pasta form.

From: BolognaToday:

Cooking Lesson with Alessandra Spisni: ‘Making Pasta Dough’ | VIDEO

https://www.bolognatoday.it/cucina/spisni-video-sfoglia-ricette-trucchi.html

How to Make Fresh Pasta Dough with a Mixer

• Mix the ingredients. Place the flour in the mixing bowl and add the eggs. Attach the paddle attachment and mix briefly until the ingredients are just combined.
• Adjust the dough consistency. If the dough feels too firm, add a small amount of water—just enough to soften it slightly. Be careful not to overhydrate, as the dough should remain firm.
• Knead with the dough hook. Switch to the dough hook attachment and knead until the dough pulls away from the sides of the bowl. At this stage, it should form a cohesive mass.
• Finish kneading by hand. Transfer the dough to a lightly floured wooden board. Fold it over itself a few times and knead by hand until it becomes smooth, firm, and elastic.
• Rest the dough. Shape the dough into a ball, cover it, and let it rest at room temperature for about 30 minutes. This prevents drying and allows the gluten to relax. After resting, the dough is ready to roll out and shape into your desired pasta form.

How to Shape and Close Tortellini

• Cut the dough. Slice the pasta dough into small squares, approximately 2.5–3 cm per side. Some variations use a round cutter instead.
• Add the filling. Place a small portion of filling in the center of each square, ensuring not to overfill.
• Fold and seal. Fold the square into a triangle, pressing the edges firmly to seal. Then, gently fold the two bottom corners upward, wrapping them around your index finger. Press the tips together to secure the shape.

• Rest and store. Arrange the tortellini on a cutting board lined with a clean cloth dusted with semolina flour. Cover with another cloth and store them in the refrigerator until ready to cook.
• Cook in broth and serve.

Why did I choose these recipes? If you’d like to learn more, read this article: “Tortellini: A Culinary Icon of Emilia-Romagna“.