Perfect Homemade Tortellini

Tortellini

The tortellini dough

In a mixing bowl add the flour and create a well in the center.

To the well add, 2 whole eggs, 3 egg yolks, and a touch of olive oil, mix using a fork.

Slowly incorporate the flour from the edges into the eggs until a shaggy dough forms. On a flat surface pour the mix and knead by hand until smooth. About 3-5 minutes.

Wrap with plastic wrap and let it rest for 45 min.

To shape the dough, cut it into 4 even pieces, cover 3 of them to prevent drying. To one piece of dough lightly roll it into a ½ inch thick oval, and begin running it through a pasta roller on the widest setting. Flouring as needed, continue to roll your dough down to the #5 or #6 on the thinness setting. Repeat with the rest of your dough.

Cut your dough into 1-2inch squares depending on how large you want your tortellini. They’re now ready to fill.

To fill and shape add a pea-sized dot or ball or filling to the center of a square, brush the edges lightly with water, close two points together to create a triangular “taco” shape, then connect the two remaining unconnected points and you have tortellini. Repeat with the rest.

Tortellini soup:

Brodo Di Cappone(capon broth):

In a large pot, add vegetable oil, enough to coat the bottom, and heat up to medium-high.

Sear the beef, about 2 min per side or until caramelized, add the rest of the ingredients and cover with enough water to cover all the ingredients, except the parsley.

Turn up the heat to medium-high and when it begins to simmer, turn down the heat and let it cook for 2.5 hours. Do not let it boil. Using a skimmer, remove all the scum.

Add the parsley and let it cook for 30 min.

Remove from heat, strain all the ingredients and pass the broth through a chinois.

Remove any excess fat and cool down.

Filling: