Instructions
Brown the pork loin in the butter until cooked through with golden edges; cool.
10 minGrind the loin with the mortadella and prosciutto to a fine paste. Work in the Parmigiano, one egg (taken from the pasta allowance), and nutmeg. Rest the filling, covered, while the dough relaxes.
15 minKnead flour and the remaining eggs into a firm, silky dough, 10 minutes. Rest 30 minutes wrapped.
40 minRoll the dough nearly transparent (last setting). Cut 3.5 cm squares, working in small batches under a cloth.
20 minDot each square with a chickpea of filling. Fold corner to corner into a triangle, press the edges, then wrap the two base corners around your fingertip and pinch them together, flipping the collar. Practice forgives.
60 minBring the broth to a confident simmer and season it to taste; it should be just salty enough to make you blink.
10 minCook the tortellini directly in the broth until they bob and the pasta at the pinch is tender, 3 to 4 minutes.
4 minLadle into warm bowls, broth generous, Parmigiano passed at the table. Silence will follow.
Chef's Tips
- Small is the whole point: A true tortellino disappears in a spoon with its broth. If yours start large, call them tortelloni, serve them proudly, and fold smaller tomorrow.
- Broth equals pasta: A bouillon-cube brodo under hand-folded tortellini is a tuxedo with sneakers. Simmer real bones; skim like it matters, because it does.
- The filling ratio is registered with a notary in Bologna, which tells you everything about how seriously to take substitutions.
