Ingredients Wheat flour, eggs, water, and salt. For the filling, Savoy cabbage, leek, cinnamon, and grana trentino cheese.
How Made The flour is sifted onto a wooden board and kneaded long and hard with eggs, water, and a pinch of salt until a firm, smooth dough forms. The dough is left to rest, then rolled out into a sheet, not too thin. Teaspoons of filling are placed 1¼ to 1½ inches (3 to 4 cm) apart on half of the sheet. The sheet is folded over and pressed around the filling. A wheel-type pasta cutter is used to cut out large, square tortelloni, which are boiled in salted water.
