Ingredients Type 0 wheat flour and eggs. For the filling, mortadella, prosciutto, meat (veal, chicken, or pork), parmigiano, beef marrow, and spices. Small variants on the filling exist.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs. The dough is left to rest, then rolled out with a rolling pin into a very thin sheet, and ¾-inch (2-cm) squares are cut from it. Each square is topped with a hazelnut-sized bit of filling and folded into a triangle, and the edges are carefully sealed. Then the edge is folded, the tortellino is wound around a fingertip, and the points are pressed together. The tortellini are boiled in broth.
