Tortellini in Brodo

Brodo (the broth)

Please be aware this is a 10 serving portion. I tend to only throw a quarter of these ingredients into the pot, freezing the rest in divided portions. You could also prep it all in one go and freeze pre-made broth. Up to you.

Put everything in a large pot and cover with water (~3L) - simmer on low heat for 3-4 hours if cooking on a stove. If you have a pressure cooker I like to do 40 minutes on high then 20 minutes on low. 

Tortellini filling

Preheat a non stick pan on medium heat with the butter, add sliced pork until browned

Lower the heat, add wine, cover and cook for 5-10min until cooked through

Let cool

Add to blender with the remaining ingredients, blend until it's pate like 

Wrap in cling film and leave in the fridge for a day or two so the flavours can develop

Pasta dough

Put the flour directly on the kitchen counter, make a well in the middle, crack the eggs in

Whisk the eggs with a fork incorporating more and more flour as you go

When thickened, get rid of the fork and get your hands dirty, carry on kneeding until smooth soft and silky

Wrap in cling film and let rest for 30 minutes to an hour in room temp

Tortellini

Roll out the pasta (best using a pasta machine starting at thickness 1 and progressing until your second to last setting)

Make sure you cover the pasta you're not using with a cloth while you're rolling a batch to prevent it drying up.

I am no expert on rolling tortellinis and have watched a youtube video on how to do it, which I think is much more helpful than typing it up.

You can also refer back to Tina's tortellini recipe linked in the intro above