Tortellini in Brodo

• 8 ounces flour
• 2 eggs
• 2 ounces prosciutto

Make a well of the flour on a large pastry board; break eggs into the well and slowly mix flour and eggs together. Work dough with hands for 15 minutes, adding more flour if necessary. Sprinkle board with more flour and roll dough as thin as possible with a rolling pin. Cut rolled dough into circles about 2 inches