Mastering the Art of Authentic Tortellini From Scratch (VIDEO)

Mastering the Art of Homemade Tortellini From Scratch

Learn how to make authentic tortellini from scratch. Follow this guide to crafting the iconic stuffed pasta of Bologna and bring a taste of Italy to your kitchen.

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As the holiday season approaches, you may find yourself yearning for the comforting flavors of homemade tortellini. This iconic pasta from Bologna, with its delicate egg dough and savory filling, embodies centuries of culinary tradition. While nothing can truly replicate your grandmother’s recipe, mastering the art of crafting tortellini from scratch allows you to create a taste of authentic Italian cuisine in your own kitchen. In this guide, you’ll discover the techniques and ingredients needed to prepare restaurant-quality tortellini, from forming the perfect pasta shapes to crafting a rich, flavorful filling. With patience and practice, you’ll soon be impressing family and friends with your handmade pasta prowess.

The History and Tradition of Tortellini in Bologna

Origins and Cultural Significance

Tortellini, with lasagna and tagliatelle with ragù, are among the most iconic first courses in the city of Bologna, and boasts a rich history dating back to the 13th century. This beloved dish embodies the culinary heritage of Emilia-Romagna, with its delicate pasta enveloping a savory filling. The art of crafting tortellini has been passed down through generations, becoming an integral part of Bolognese family traditions and holiday celebrations.

The Official Recipe

In 1974, the Learned Confraternity of Tortellino, in collaboration with the Italian Academy of Cuisine, officially documented the authentic recipe for Bolognese tortellini filling. This act solidified the dish’s cultural importance and ensured the preservation of its traditional preparation methods. The official recipe specifies the use of raw ingredients, with the exception of lightly seared pork loin, though some modern chefs now advocate for using raw pork as well.

Serving Traditions and Variations

Traditionally, tortellini are served in a rich broth made from beef and capon, showcasing the pasta’s delicate flavors. However, modern variations include serving them with ragù or a ham and heavy cream sauce. The dish’s versatility has contributed to its enduring popularity, allowing it to evolve while maintaining its core identity. Whether enjoyed during festive gatherings or as a comforting meal, tortellini continue to captivate diners with their exquisite taste and cultural significance.

The Original Recipe for Authentic Bolognese Tortellini

Every traditional recipe has variations depending on the family. My method does not stray too far from the traditional version. I encourage you to try it and let me know your thoughts!

Making tortellini from scratch at home does require time, but trust me when I say an afternoon spent with family sealing tortellini provides a mood boost! Here are the step-by-step instructions:

Authentic Bolognese Tortellini Ingredients

For the dough:

2 eggs
200 g flour 0 or all-purpose flour (1 ⅔ cups)

For the filling:

1 tablespoon butter
100 g pork loin (3½ oz)
A pinch of salt
1/2 glass dry white wine or water
100 g Parma ham (3½ oz)
100 g Mortadella Bologna (3½ oz)
100 g grated Parmesan (1 cup)
1 egg
Nutmeg to taste
Salt to taste

To serve:

1 1/2 liter (6⅓ cups) — 2 liters (8⅓ cups) of broth made from beef and chicken (this is my recipe for homemade broth for tortellini)
Grated Parmesan and nutmeg to taste

How to Prepare the Traditional Meat Filling for Tortellini

Creating the perfect filling for tortellini is an art that requires precision and high-quality ingredients. Follow these steps to master the traditional Bolognese recipe.

Cooking and Combining

Preparing tortellini takes a little bit of time, not because it’s difficult, but because it’s best to let the meat filling rest overnight. This step is not required, so if you’re in a hurry you can skip it, but I assure you your tortellini will have much better flavor if you let the filling rest!

First, melt some butter in a skillet over medium-high heat. Add your pork loin and cook for a couple of minutes per side to brown it. Then add salt and deglaze the pan with white wine or water, letting it evaporate.

Reduce the heat and continue cooking the meat until it’s fully cooked through. Remove the meat from the skillet and let it cool completely before dicing it finely with a knife or using a food processor.

Dice the cooked pork, ham and mortadella finely with a knife, then add them to a food processor to mince them as finely as possible.

Achieving the Perfect Texture

In a bowl, combine the diced meats with Parmesan cheese, egg, and nutmeg to taste. Once you’ve made the filling, cover it with plastic wrap and let it rest in the refrigerator until you’re ready to stuff the tortellini. It’s best to leave it in the fridge overnight so the flavors can blend together.

Now your tortellini filling is ready! All that’s left is to make the pasta dough.

Step-by-Step Instructions for Making Tortellini Dough From Scratch

Create the Dough

The day after making the filling, it’s time to prepare your tortellini. On a clean work surface, create a mound with the flour. Form a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs, working from the inside out. Once the mixture becomes too thick for the fork, use your hands to knead the dough to form an elastic dough ball. Wrap the dough ball tightly in plastic wrap so it doesn’t dry out, and let it rest at room temperature for 30 minutes.

Roll and Cut

Now, using a rolling pin, roll out the pasta dough until it reaches a thickness of about 1 mm. With a knife or pizza cutter or tortellini pasta cutter, make a grid pattern on the pasta sheet to cut it into squares that are approximately 3 cm wide.

Place a teaspoon of filling in the center of each square. Now it’s time for the delicate process of sealing the tortellini. Fold each square diagonally into a triangular shape, then overlap the two corner angles at the base while wrapping the tortellini around your fingertip, to seal it. Press firmly with your finger to seal the precious tortellini shut.

Place the ready-made tortellini on a tray for drying homemade fresh pasta or on a floured surface in a single layer.

Cooking and Serving Your Homemade Tortellini

Now, your soft tortellini are ready to be boiled in broth. The cooking time is very short, only 2–3 minutes, or until the tortellini float to the surface.

Use a ladle to remove the tortellini and broth from the pot into deep bowls or plates. Ladle more broth over the top and add grated nutmeg or Parmesan cheese if desired.

Now enjoy the true taste of Bologna!

Watch Homemade Bolognese Tortellini Video Tutorial

Cooking Techniques

Preparing the Perfect Tortellini in Broth

The traditional way to serve tortellini is in a rich, flavorful broth. To create an authentic Bolognese experience, prepare a broth using beef and capon. Simmer the meats with aromatic vegetables like carrots, celery, and onions for several hours to extract maximum flavor. Strain the broth before serving to ensure a clear, golden liquid that complements the delicate tortellini.

When ready to serve, bring the broth to a gentle boil. Carefully add your homemade tortellini and cook for 2–3 minutes, or until they float to the surface. Be careful not to overcook, as this can cause the pasta to become mushy and the filling to lose its distinct texture. For al dente perfection, remove the tortellini with a slotted spoon as soon as they rise to the top.

Alternative Serving Suggestions

While broth is the classic choice, tortellini are versatile and can be enjoyed in various ways. Try tossing them with a rich Bolognese sauce for a heartier meal, or serve with a light cream sauce for an indulgent twist. Whatever the preparation, remember that the star of the dish is the tortellini itself – let its flavors shine through.

How to Store Homemade Authentic Tortellini

You can cook your tortellini immediately in boiling broth or leave them to air dry on a floured surface and then store in the refrigerator on a tray for up to 2 days before cooking.

Alternatively, you can freeze uncooked tortellini for up to 3 months. If freezing, first freeze them on the tray, then you can place them in a freezer bag to store in the freezer until you’re ready to cook them. Simply add the frozen tortellini directly from the freezer to boiling broth (do not thaw them first, or they will stick together).