AUTHENTIC TORTELLINI RECIPE
Ingredients:
For the Pasta:
- 2 cups of all-purpose flour
- 2 large eggs
For the Filling:
- 200g of pork loin
- 100g of mortadella
- 100g of raw ham
- 1 large egg
- 1 cup of grated Parmigiano Reggiano
- Salt, to taste
- A pinch of nutmeg
For Cooking:
- 2 liters of hen broth
Procedure:
For the Pasta:
1. In a large mixing bowl, combine the flour and eggs. Stir together until it forms a dough.
2. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
For the Filling:
1. Mince the pork, mortadella, and raw ham finely.
2. In a separate bowl, mix the minced meat with the egg, Parmigiano Reggiano, a pinch of salt, and nutmeg. Stir until the ingredients are well combined.
To Form the Tortellini:
1. After the dough has rested, roll it out on a floured surface until it's very thin, almost see-through.
2. Cut the dough into squares of about 0.8 inches using a pizza cutter or a knife.
3. Place a small amount of filling in the center of each square. Be careful not to overfill as it will make the tortellini difficult to close.
4. Fold each square into a triangle, pressing down on the edges to seal. Wrap the two farthest points of the triangle around your finger, overlapping them to form the classic tortellini shape.
To Cook the Tortellini:
1. Bring a large pot of hen broth to a boil.
2. Add the tortellini gently to avoid breaking them. Cook them until they float to the top, usually around 60 seconds.
3. Using a slotted spoon, gently remove the tortellini from the broth and serve hot.
The Origin of Tortellini:
Tortellini is a type of ring-shaped pasta that hails from the Italian region of Emilia (specifically Bologna and Modena). They are often referred to as "belly button" pasta due to their shape that resembles a navel. Legend has it that their shape was inspired by the navel of the goddess Venus herself, spotted by an innkeeper through a keyhole. He was so taken by the sight that he rushed to his kitchen and created a pasta shape to commemorate it.
The recipe for tortellini was first codified in the 19th century by the Bologna-based "Dotta Confraternita del Tortellino" (Learned Brotherhood of the Tortellini). They were traditionally served in a capon broth, a custom still followed in many parts of Italy today.
Over the years, the fillings for tortellini have varied, often featuring a mix of meats or cheeses. Today, tortellini are a beloved pasta globally, showcasing the timeless appeal of Italian cuisine.
