Tortellini

Method

1. On a wooden board, pour the type 00 flour, making a wide well with low edges. Crack two eggs directly into the well. Beat the eggs with a fork from the bottom upward, gradually incorporating the flour until a consistent, creamy mixture forms.
2. When the dough becomes firm, start kneading with your hands, pushing the dough forward with the palm of your hand, folding it over itself. Continue until the dough is smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
3. For the filling, sear the pork loin in butter until golden. Finely chop it in a mixer. Add mortadella and prosciutto crudo, then finely chop again. Add grated Parmigiano Reggiano, salt, pepper, nutmeg, and one egg. Mix until compact and homogeneous. For best results, prepare the filling the night before.
4. After the dough has rested, roll it out with a rolling pin on a floured surface until very thin. The sheet should be slightly rough and translucent when held up to the light.
5. Using a pasta wheel or knife, cut the pasta sheet into small squares of about 3 cm (1.2 inches). Try to make them all the same size.
6. Take one square and position it with one corner pointing upward. Place a small amount of filling in the center. Fold the square in half to form a triangle, pressing firmly on the sides to seal. Then fold the two corners of the base forward, overlapping them slightly, and wrap the tortellino around your finger to create the characteristic shape with a 'belly'.
7. Cook the tortellini in boiling broth for 3–4 minutes. The exact time depends on the thickness of the pasta.
8. Serve the tortellini in the hot broth and finish with a generous grating of fresh nutmeg on top.