Take great care in following the instructions precisely. Set the pork loin out for two days, covered in a minced mixture of salt, rosemary and garlic. Brown it with some butter, then remove it from the pan and remove the mixture. Finely chop loin, prosciutto, mortadella-bologna and knead in the parmesan cheese and eggs. Add nutmeg. The mixture must be mixed for a long time and must rest for at least twenty-four hours, before using it to fill the pasta. Of course the quality of the filling depends wholly on the quality of the primary ingredients.
Tortellini require excellent stock broth. Here’s how to make it: Put a free-range capon in a large pot. Then add beef parts that are commonly used in making stock: brisket, hanger, round, flank steak, beef shank.
Knead the pasta dough, roll it on a towel and dry it. Then roll it out on a wooden board and cut it into squares.
Small squares of pasta 4cm x 4cm.
Fold the small squares of pastry into a triangle. One classic tortellino should weigh about 5g. Boil briefly and serve tortellini in the capon broth.
Recipe taken from The Old Market - A travel through tortellini, tagliatelle and much more...
Recipe sourced from Bologna's tourist site: Bologna Welcome http://www.bolognawelcome.com/en/home/live/food-drink/gastronomic-tradition/traditional-recipes/tortellini-in-brodo/