Special Equipment:
1 Pasta Machine - or a rolling pin
Ingredients for the dough:
200gr plain white flour (more for kneading and rolling)
2 eggs
Ingredients for the filling:
100gr chicken mince
100gr pork mince
½ garlic clove, crushed
1 ½ tbsp finely chopped basil
1 tbsp finely grated parmesan
Pinch of finely grated nutmeg
Feeds 2 people
Method:
Pour a glass of wine.
Add your flour to a small bowl. Add an egg and mix with a fork until blended.
Pour the mixture slowly onto the bench top and bring into a ball, add more water or flour if required.
Knead the dough for about 5 mins (longer if you like). Remember, the dough is meant to be stiff, there is normally no need to add extra liquid.
Rest the dough for 30-60 mins in the refrigerator, this allows the glutens to relax.
Take out the dough. Set the machine to 7 (or whatever the widest setting on the knob is) and roll your piece of dough through a couple of times. Fold in half or lengthways if required and re-roll. Make sure it's always well floured.
Change the knob to 5, roll it through and then to 2. You should have a smooth length of dough.
Fold dough sheet length ways into thirds. Open the dough sheet, grab a knife and cut into thirds.
Then, fold corner to corner to make a square and cut squares.
In a new bowl, add the chicken and pork mince, the garlic, basil, parmesan and nutmeg.
Wet your hands and make tiny balls of meat mix, roughly 1/2 a teaspoon.
Place a ball of the mixture in the centre, brush edges of the pasta square with water, fold in half to form a triangle and press to seal. Do a tortellini twist see this video as an example.
Pot a large pot of salted water onto boil.
Once you have made all of your tortellini, add the pasta to the boiling water and cook for around 3-4 minutes until al dente. Once cooked, strain and serve immediately with your Brodo.