Homemade tortellini 

Today's topic is as interesting and curious as it is challenging in describing it on my part. My mission will therefore be to be able to explain and make you understand very well all the steps to get a good and beautiful tortellini! I do not deny that to be able to do them you really need a lot of patience, time and a lot of love for cooking; The first time, to get 1.3 kg it took me a whole afternoon from 14.00 to 21.00 but I do not tell you the satisfaction the next day, at the lunch organized with my friends.

Homemade tortellini easy recipe to facilitate their closure, which represents the slightly more complicated part of the recipe. Simple egg pasta with a rich and tasty filling of meat, cold cuts, cheeses and eggs. The filling of tortellini can vary significantly from region to region but in the end their flavor remains truly unique. They are a classic that never fails on the tables of the holidays and making them at home is a great satisfaction. At Christmas tortellini in broth are inevitable! Maybe my closure will not be perfect, I will not have closed the tortellini on my finger but I guarantee you that this method is very simple. We can prepare them in advance and freeze them. Let's see together how to proceed.

Ingredients

400 g Flour 

5 Eggs

100 g minced veal

100 g Minced pork loin

80 g Sliced prosciutto

80 g sliced mortadella di bologna

150 g grated Parmesan cheese

40 g butter

grating nutmeg to taste

Salt to taste

Pepper to taste

Preparation

For the egg pasta: arrange the sifted flour on a pastry board and add 4 eggs inside the central basin. With a fork add the eggs to the flour. When the eggs are well mixed with the flour, continue kneading with your hands until you get a smooth and soft dough; Cover with plastic wrap and leave to rest in a cool place for at least 30 minutes. Meanwhile, prepare the filling for the tortellini: roughly dice the slice of mortadella and the slice of prosciutto. In a pan, melt a little butter and brown the ground loin and veal for about ten minutes. The meat must be well cooked and dry. It can also be deglazed with white wine if desired. Allow to cool. In the bowl of the mixer add the cooked meat and diced cold cuts and chop everything until fine. Add the grated cheese, a pinch of salt and pepper, an egg, nutmeg and operate the mixer again to mix well. Prepare the dough for the tortellini: remove small pieces of dough and roll them out with the pasta machine starting from the number one mark. When it is smooth, pass it under the roller positioned at number 2, then at number 3 until you get to number 7 to obtain a thin and smooth sheet. Flour gradually if needed, bearing in mind that the dough must remain moist. Knead the clippings again, form the dough and obtain the dough. With a pasta cutter, make strips and then regular squares of the size of about 4 cm per side; On each square lay a pinch of filling. Close the tortellini: fold the square on itself tip on tip, obtaining a triangle and press well on the edges to seal; If the pasta is dry, brush the edges with a little water. Push up the base of the triangle obtained and join with a slight pressure the corners of the base one on top of the other. Place the tortellini on a lightly floured cloth in a cool place. Homemade tortellini are ready! Excellent in broth or sauce.

Tip

Tortellini can be frozen. They should be placed on a tray slightly spaced, placed in the freezer for about 40 minutes and then transferred to bags.