The Real Tortellini

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Today we are making the greatest Italian stuffed pasta: Tortellini, also called Venus Navel. This is the traditional Tortellini Bolognesi, from the authentic recipe filed at the Chamber of Commerce of Bologna. Traditionally, tortellini are served with a rich meat broth, but I love the cream version, so that’s what you’ll get today.
Tortellini making is a process, but it’s worth it and it’s a great way to relax and focus on simple things of our life. Let’s make them together:

Makes roughly 500 tortellini.

For the fresh Pasta dough:

500 g 00 Flour
5 Eggs
Water (if needed)

For the Filling:

150 g Pork Loin
150 g Parma Ham
150 g Mortadella Bologna
225 g Parmigiano Reggiano
1 Egg
1 Pinch of Nutmeg

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