Ingredients Wheat flour and the water used to cook the squash for the filling. For the filling, squash, potatoes, flavorful cheese such as cacio raviggiolo or pecorino, lardo, and seasonings.
How Made The flour is sifted onto a wooden board and kneaded with the squash water until a firm, smooth dough forms. The dough is left to rest, then rolled out into a thickish sheet. Large rectangles, about 2 by 4 inches (5 by 10 cm), or 4-inch (5-cm) squares are cut from the sheet. A spoonful of filling is placed on each cutout, the pasta is folded in half, and the edges are carefully sealed. The tortello is cooked on both sides on a sandstone griddle.
