If I should choose any food that I must eat everyday for the rest of my life, well, it's definitely Tortellini!
They are typical of my hometown, Bologna (actually my "home-province" lol) so I've been eating them since I was very, very little...I never get tired of them and I could never live without eating them! :D

I am writing this instructable to teach you how to make tortellini from scratch!

It may take some time to make them, but believe me, it's worth it...
You can't compare these homemade tortellini to the already made ones. I am sure you know what I mean if you taste them!

ps: these are the original Tortellini Emiliani. You can call them tortellini because of this filling. The ones with a different kind of filling have a different name.

Step 1: Ingredients

For the dough:
  • 5 eggs
  • 500 gr (2 cups) flour
  • olive oil
For 600gr (21,16 oz) of filling:
  • 200 gr (7 oz) pork loin
  • 100 gr (3.52 oz) mortadella
  • 100 gr (3.52 oz) prosciutto
  • 100 gr (1 cup) grated parmesan
  • 2 eggs
  • nutmeg
  • salt
My wife and I just finished our first attempt at making these. They may not look pretty but with any luck they'll hold together and taste good :) I will say that i had issues with the dough being too sticky at the beginning, but i kept adding small amounts of flour and working it in until i could kneed it better. I may have to invest a pasta machine though :)
<p>They look amazing! Thank you for sharing this recipe. </p><p>I really want to make Tortellini right now :) - If I only had some spare time... </p><p>They are on top of to my to-do list now.</p>
<p>I'm so happy to hear that! Thank you!! :D</p><p>Make sure to make many when you have some spare time so you can freeze them and have them for a while! :)</p>
Your recipe looks great and I want to try it but I have a dumb question- do you pre-cook the filling? It doesn't really look cooked in the pictures so I don't know what to do!
No, this filling is not precooked. There is actually another version of this same filling where the meat is cooked in a pan with spices before mixing it with the other ingredients but I've never tried it. I'm very satisfied with this one though, it tastes really good :) <br> <br>ps: people who grew up making tortellini like I did, know that it's impossible to make them without eating some raw filling alone or inside the tortellino...yes, it's THAT good! :D
Quindi hai vinto? Sei la meglio?
Non esageriamo! :D Comunque s&igrave;, ho vinto il grand prize :)
My favorite food. Now I can make it myself. Thank you for this instructable.
You're welcome! It's my favorite food too, let me know how they turn out :)
Aaaw thank youuu!!! :)
Grazieeee!!! :)
OMG Linda...you are a grand prize winner :). WOW. Many Congratulations!!!!!!!. Awesome :)
Thank you again!! I am so happy and honored!!! :)
haha esatto! :D
Oh, I think I'm becoming a fortune teller! when you posted this ible, I knew it was a winner :) congrats!
haha thank youuu!!! :D
Congratulations!!!!!! You are a winner. I am so happy that people I am following are winning many contests :)
Aw thank you! I bet that you will win many more!! :)
bellissimi sti tortellini! adoro fare la pasta ma i tortellini non li faccio mai... troppo sbattimento farli! XD
haha non hai tutti i torti!! Io di solito mi organizzo un pomeriggio in cui ne faccio molti cos&igrave; sono a posto per un po'! :D
ma poi li fai seccare o li surgeli? <br>
Li surgelo...cos&igrave; facendo mi duranno parecchio e una volta cotti sono come appena fatti :)
Thank you for your accurate and good described recipe! I sometimes use just a little bit cream when the filling is too firm (tip from chef Giorgio Locatelli). Combined with some grated black truffle over the dish and a suited good wine, this recipe is so delicious. Thanx again!
Thank You, I am glad you like it so much! :)
that looks awesome
Thank you!! :)
I need to make some!<br>I occasionally make ravioli, and i think tortellini are even simpler.<br><br>IMHO &quot;grana duro&quot; is the best flour for the purpose, do you agree?
Well, it depends...grano duro flour will make your dough harder (after all it means hard wheat). I always use 00 flour and works fine for me, it's softer and elastic, in fact it's made with &quot;soft&quot; wheat which is grano tenero in Italian. <br>It's up to you anyway, you could even use 50% of one and 50% of the other one! :)
OK thanks. So I may use 50/50 duro/standard for tortellini so they're still a bit tender (and because in Switzerland it's not very easy to get varieties of flours), and 100% duro for tagliatelle (BTW tagliatelles are so a mess to make, need to be hung one by one to dry, I probably won't do again).
haha I know what you mean, you could even leave them on a wood table and let them dry for a while, you don't need to hang them...the reason why you should let them dry is because they would stick together if the dough is still too fresh. So dry them enough not to be sticky...it doesn't take too long :) <br>You could even start to cut them sooner to see if they are dry enough...if they are, you can continue, if they are not leave them there for a little more. <br>They are actually one of the easiest kind of pasta to make!
You mean, to let them dry a bit before cutting, but still not too much so that they don't become brittle? I just did not think about this... Thank!<br><br>(To me, the best recipes rely on simple but well-selected ingredients and know-how.)
Yes, exactly! :)
They look yummilicious!
Believe me, they are! :D
Would you marry me?! :-) <br>I love Tortellini too, but here we eat them alone and presented in a different way, with a lot of &quot;salsa caruso&quot;, &quot;marinera&quot;, &quot;bolognesa&quot; etc... here I've never ever seen them serve in zuppa... Now I'm hungry Linda! yummy... my proposition still stands, hehehehe, warm regards from Uruguay!
lol sorry, I can't! :D <br>The reason why tradition says that we should eat them in broth is because any other sauce would cover or change the filling's taste...if you eat them in broth you would fully taste everything! :)
Mm that looks good, I always wondered how they were rolled
Thank you! Now you can try to make them too! :)
Gorgeous, where the cheese?? already melted?, fabulous golden pasta probably dont need the salt from the cheese with the prosciutto already in it. Did you put the skin end of the cheese in the soup while it was boiling up?? ;) (mamma secrets)
I didn't, but I know it's very common to do that :)
Absolutely delicious!! I want!!!!
Thank you so much Mario!! (again :D)
In questo periodo postoperatorio (ernia inguinale) mi sto cibando di scatolette (non ho proprio voglia di spignattare), poi mi becco tortellini, lasagne…<br/>Sei senza cuore!
haha scusa!! :D <br>Mi spiace per l'operazione, ti faccio i miei auguri! :)

About This Instructable




Bio: I love creating. I love ART in all its forms. I am a daughter of the 50s, born in 1992. I had the pleasure to ... More »
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