Ingredients Wheat flour, some eggs, salt, and water. For the filling, veal, brains, sausage, chard, and grated cheese. For the meatless filling, bread soaked in milk or ricotta. In Liguria, the filling is a mixture of ricotta and grated cheese.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with some eggs, a pinch of salt, and water. When the dough is firm and smooth, it is left to rest, then rolled out into a sheet, and an inverted glass is used to cut out disks about 2 inches (5 cm) in diameter. A spoonful of filling is placed in the center of each disk, the disk is folded in half to form a half-moon, and the edges are sealed with the tines of a fork. The tordelli are boiled lightly in salted water.
