Tortellini in Broth

Method

1. Grind 100g pork loin, 100g prosciutto crudo, and 100g mortadella.
2. Mix with 150g Parmesan, 1 egg, salt, and nutmeg to taste.
3. Pass the filling through the meat grinder again and let rest in the fridge for 12 hours.
4. For the pasta dough: combine 300g tipo 0 flour with 3 eggs. Knead, form a ball, and rest for 30 minutes.
5. Roll out the dough into a thin sheet and cut into small squares.
6. Place a small amount of filling on each square and fold to form tortellini.
7. For the broth: bring 4 liters of water to a boil with 30g celery, 30g carrots, 30g onion studded with cloves, half a chicken, and 1.5 kg beef. Add salt and cook for 4 hours.
8. Strain the broth and cook the tortellini in it until tender.
9. Serve the tortellini in bowls with hot broth.