Tortellini are a fresh pasta shape from the region of Emilia Romagna in Italy. They are typically served as part of a feast on holiday’s like Christmas and Easter. There’s endless ways to prepare this classic pasta shape, but the most common is in a light broth, a.k.a Tortellini In Brodo. My version include English peas, but you can omit them to go uber traditional.
PASTA DOUGH
(enough for 3 to 4 people)
00 Flour (or All-purpose if that’s what you have), 300g (10 1/2 oz. or 2 Cups)
Large Eggs, 2 each
Egg Yolks, 5 each
Fine Sea Salt, 1/4 tsp. (or 1g)
EVOO, 1 tsp. (about 3g or 1/8oz.)
HOMEMADE TORTELLINI FILLING
(you’ll some extra so freeze it for another time)
Chicken Breast, 142g (5oz. or about 3/4 Cup)
Mortadella, 57g (2 oz. or about 1/2 Cup)
Pancetta or Bacon, 57g (2 oz. or about 1/2 Cup)
Parmesan Cheese, 7g (1/4 oz. or 2 Tbsp.)
Egg White, from one large egg
Rosemary, leaves from one sprig
Heavy Cream, 14g (1/2oz. or 1 Tbsp.)
Freshly Ground Back Pepper, 1/4 tsp.
Freshly Grated NutmegNutmeg, 1/4 tsp.
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EQUIPMENT THAT I USE (Affiliate Links)
KitchenAid Pro Line 7 Qt. Stand Mixer –
KitchenAid Pasta Roller Attachments –
Wooden 2″ x 20″ rolling Pin –
Metal Dough Scraper –
Cast Iron Tortilla Press –
Lodge 12″ Cast Iron Pan –
Lodge Cast Iron Griddle (10″ x 20″) –
Tojiro DP Utility/ Petty Knife –
Mac 6″ Curved Boning Knife –
Cuisinart 14 Cup Food Processor –
Gas Burner Attachment for Ooni 3 Pizza Oven –
Pasta alla Chitarra Pasta Cutter with Rolling Pin –
Gnocchi Rolling Board –
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer –
All-Clad Stainless Steel 10″ Fry Pan –
All-Clad Stainless Steel 14″ Fry Pan –
All-Clad Stainless Steel 1.5 Qt. Sauce Pot –
Le Creuset Enameled 11.75″ Cast Iron Skillet –
Fujifilm X-H1 Mirrorless Camera –
Fujifilm 35mm f1.4 Lens –
Fujifilm 18mm f2 Lens –
Fujifilm 16-55mm f2.8 Zoom Lens –
Joby Gorilla Pod 5K Tripod –
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm –