Italian Tortellini

1️⃣ Prepare the pork

Begin with the pork loin, the heart of the filling. Pat it dry with kitchen paper so it browns properly. Cut the meat into small, even cubes—this helps it cook quickly and grind smoothly later. Heat a skillet with just a drizzle of extra virgin olive oil. Add the pork and sear it over medium-high heat for a few minutes, just until the edges take on a golden crust. This step is not about cooking the meat through but about unlocking flavor through caramelization (the Maillard reaction). Remove from the heat and let the pork cool completely. Warm meat would ruin the texture of the filling when ground, so patience here is essential.

2️⃣ Make the filling

Once the pork is cooled, it’s time to bring the filling together. Pass the pork cubes through a meat grinder fitted with a fine plate, followed by the prosciutto and then the mortadella. If you don’t own a grinder, a food processor will work—just pulse in short bursts so the mixture doesn’t overheat. Transfer the finely ground meats into a large bowl. Add the Parmigiano Reggiano, a fresh egg, a gentle dusting of nutmeg, and a twist of black pepper. Mix everything thoroughly with a spoon or your hands until the filling becomes creamy but still compact. Adjust the seasoning carefully: prosciutto and Parmigiano are naturally salty, so extra salt may not be needed. Cover the bowl and keep the filling in the refrigerator while you prepare the dough. The chill keeps it firm and easier to work with later.

3️⃣ Make the dough

On a wooden pastry board, mound the flour into a volcano-shaped “well.” Crack the eggs into the center and add a small pinch of salt. With a fork, gently whisk the eggs, gradually pulling in flour from the walls of the well. As the mixture thickens, begin kneading with your hands. Use the heel of your palm to push the dough away, fold it back over itself, and rotate. Continue kneading for about 10–12 minutes until the dough feels smooth, elastic, and supple, not sticky. Wrap the dough tightly in plastic wrap or cover with a clean kitchen towel, and let it rest for at least 30 minutes at room temperature. This pause relaxes the gluten, making the dough easier to roll thin without tearing.

4️⃣ Roll out the dough

After resting, divide the dough into manageable portions. Take one piece and flatten it slightly. If using a rolling pin, roll from the center outward in all directions, turning the dough often to maintain an even thickness. If using a pasta machine, start with the widest setting, passing the dough through several times to strengthen its structure. Gradually reduce the thickness setting until the sheet is very thin—around 0.6 to 0.8 mm. For tortellini, the dough must be thin enough to fold multiple times without cracking, yet strong enough to hold the filling. Dust lightly with semolina flour to prevent sticking.

5️⃣ Cut the squares

Lay the sheet of pasta flat and, with a sharp knife or pastry wheel, cut it into small squares about 3–4 cm across. Size matters: too large and you risk making tortelli; too small and the filling won’t fit. Cover the squares with a clean towel as you work, so they don’t dry out.

6️⃣ Fill and shape the tortellini

Take one pasta square and place a tiny pea-sized portion of filling right at its center. Less is more—overfilling makes sealing impossible. Fold the square diagonally into a triangle, pressing firmly along the edges to eliminate any air pockets. Air is the enemy here; it can cause the tortellini to burst during cooking. Now comes the signature shape: take the two longest corners of the triangle, wrap them around your index finger, and press them together firmly to form a tiny “navel.” Place each tortellino on a tray dusted with semolina, fold side down. Continue until all the dough and filling are used.

7️⃣ Cooking (test & timing)

Bring a large pot of salted water to a gentle boil. Drop in the tortellini, stirring softly to prevent sticking. Fresh tortellini need just 3–4 minutes to cook. You’ll know they’re ready when they rise gracefully to the surface. Taste one: the pasta should be tender but still slightly firm (al dente), while the filling should be fragrant and cohesive. If cooking from frozen, add an extra 1–2 minutes. Drain immediately and serve with your preferred sauce or broth.