Wed, 12/17/2014 - 05:08
Difficult Level
Cooking Time
2 days

This is the official recipe, registered with the Chamber of Commerce of Bologna, hometown of tortellini, by the Italian Culinary Academy and the Dotta Confraternita del Tortellino (Learned Brotherhood of the Tortellino), to safeguard the authenticity of a cherished dish that has become a symbol of Bologna. 

On Christmas Day, every Bolognese family eats tortellini in brodo as the first course of the Christmas meal. It is also a very popular winter dish, especially for Sunday lunch. 


pork loin (filling)
300 gr
prosciutto crudo (filling)
300 gr
Mortadella from Bologna (filling)
300 gr
Parmesan cheese (filling)
450 gr
eggs (filling)
nutmeg (filling)
eggs (for the pasta)
flour (for the pasta)
300 gr


For the filling:
The pork loin should be left to rest for two days over a mixture of salt, pepper, rosemary and garlic, then slowly cooked with a bit of butter and then removed from the pan and cleaned up of the mixture. Mince very finely the loin, ham and mortadella and knead with the Parmesan cheese and the eggs, adding a bit of nutmeg. This mixture must be well blended and left to rest at least 24 hours before filling the tortellini. How good the filling turns out depends on the quality of the ingredients used. 
For the pasta: 
Put the flour on a wooden board and make a well in the middle. Pour the eggs into the middle. Mix together with bare hands until the pasta is smooth to the touch. Roll up in a towel for about 20 minutes so it can get slightly dry, then put the dough back on the board and roll it out. Cut into 3 x 3 cm squares. Place a small amount of filling in the middle of each square. Fold the pasta over the filling to make a triangle. Now comes the tricky part, which is is to give it that perfect tortellini shape...only the sfogline of Bologna have really mastered it! Wrap the triangle around your index finger and squeeze very tightly to close it.
Tortellini should be eaten in capon broth.