Tortellini in brodo




  • 200g of plain flour, sifted

  • eggs


  • 200g of pork loin, finely diced

  • 2 tbsp of unsalted butter

  • 200g of prosciutto, thinly sliced

  • 200g of mortadella, thinly sliced

  • 100g of Parmesan, grated

  • eggs

  • nutmeg, freshly grated

  • salt

  • freshly ground black pepper


    • Pasta machine

    • Fine sieve



      Begin by making the broth. In a large pot set over a medium heat, combine all the ingredients for the broth. Bring to a gentle simmer and cook for 2 hours, removing any foam that forms on the surface. Allow the broth to cool slightly, then remove the chicken bones and vegetables and pass through a sieve. Reserve to one side


      Whilst the stock is simmering, make the pasta dough. On a work surface, form the flour into a well. Crack the eggs into the centre of the well. Whisk the eggs with a fork, incorporating the flour a little at a time, until the dough starts to come together. Carry on with your hands, kneading the dough until you have a smooth, elastic ball. Flatten into a disc, wrap in cling film and leave to rest for 30 minutes in the fridge


      While the pasta is resting, make the filling. Melt the butter in a frying pan set over a medium heat. Brown the pork on all sides. Remove from the heat and use a knife to mince it together with the prosciutto and mortadella. Combine the meat with the Parmesan and eggs, then season to taste with salt, pepper and nutmeg


      Divide the pasta dough into 3 pieces. Roll the balls out on a pasta machine, starting on the widest setting and moving progressively down to the lowest. Spread the sheets over a floured work surface. Cut each sheet into 3cm squares, then place a small amount of the filling onto each square (about half a teaspoon). Fold the square diagonally in half onto itself to form a triangle, then fold it agin so that the corners at the bases come together to form a pocket. Whilst you are forming the pasta try to squeeze out any air bubbles, as these will expand and burst. Use a little water to seal the pasta together if needed

      Once you have sealed all the tortellini, reheat the broth. Season to taste and, once simmering, add the tortellini. Cook for about a minute, then remove from the heat


      Divide the tortellini and broth between 6 serving bowls and top with grated Parmesan.


      Valeria Necchio

      Great Italian chefs

Lydia Schiavello