Fresh-made pasta dough made with 4 cups of flour and 6 eggs
FILLING
1 pound very lean ground beef
1/2 pound very lean ground pork
1 ground up chicken liver and gizzard (optional)
1 cup grated breadcrumbs
3/4 cup grated Parmesan cheese
3-4 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
PREPARATION
Mix meat filling and let rest in refrigerator for an hour or more.
Roll pasta into thin strips to be cut in wide rows.
Place on a flat surface dusted with flour.
Start out with just a few strips, then roll pasta as you go.
Cut pasta strips into 1 to 1 1/2-inch squares.
Cover pasta with damp dish towel so it stays moist while folding.
Remove a square, put a dab of meat in the center. Fold and twist into shape.
Place on a cookie sheet or surface covered with a dry cotton kitchen towel (not terry cloth).
DRYING
Allow tortellini to dry for a minimum of four hours, then turn over to dry the rest of the way (8-12 hours total).
If desired, tortellini may dry on cookie sheets at room temperature overnight.
SERVING SUGGESTIONS
To serve, pour 2 parts chicken broth and 1 part beef broth into a saucepan and bring liquid to a boil.
Drop pasta pieces in.
When they float to the top, they’re ready to eat.
NOTE
Tortellini freeze well, too. Once dried, the pasta pieces can be frozen in plastic bags or other airtight containers for later use. May be thawed at room temperature before boiling. If cooking from frozen allow to boil for a minimum of 20 minutes.
