Pork-Stuffed Tortelliniin Broth

Filling

1. 1

   Cook the ground pork in a skillet over medium heat until fully browned, then transfer it to a food processor.

2. 2

   Add the cubed mortadella and cubed prosciutto to the processor and blend with the pork until a smooth paste forms.

3. 3

   Stir in the grated parmesan, nutmeg, and cracked black pepper; mix until evenly combined and season with salt to taste.

4. 4

   Transfer the filling to a piping bag and set aside.

Dough

5. 5

   In a mixing bowl, create a crater with the 00 flour, then add the large egg, olive oil, and a pinch of salt to the center.

6. 6

   Whisk the egg until blended, then gradually incorporate the flour, kneading by hand for about 10 minutes until the dough is smooth and elastic, adding a little more flour if necessary.

7. 7

   Divide the dough into portions and run each through a pasta maker, starting at the thickest setting and progressing to the second‑finest setting, repeating each setting 2–3 times.

8. 8

   Lightly dust the resulting pasta sheet with flour and cut it into even squares (about 5 cm/2 in each side).

Assembly

9. 9

   Pipe a teaspoon of the pork filling onto the center of each square, lightly wet the edges with water, fold the square into a triangle, and pinch the two bottom corners together to form a tortellini shape.

Cooking

10. 10

    Bring the homemade broth to a gentle simmer, add the assembled tortellini, and cook for 2–3 minutes or until the pasta is al dente.

Serving

11. 11

    Ladle the broth with the cooked tortellini into bowls and serve hot.