Ingredients Wheat flour and eggs. Various fillings, depending on place and feast days.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs. When the dough is smooth and firm, it is wrapped in a dish towel and left to rest. It is then rolled out with a rolling pin into a thin sheet and cut into small disks or squares of variable size. A teaspoon of filling is placed at the center of a disk or square, and the tortello is closed in one of three ways: a second square or disk is placed on top, the disk is folded into a half-moon, or the square is folded into a triangle. The edges are always carefully sealed. Size, type of closing, and shape of the tortello vary from area to area. They are boiled, a few at a time, in abundant salted water.
