Time: 1 ora
Difficulty: media

Having the skill to make homemade pasta is not only personally satisfying, but I assure you, it will also delight your palate.

Characteristics: Tortellini isn't unique; there are variations depending on the area of ​​origin.
The Bolognese version is filled with pork loin marinated for two days with garlic, rosemary, salt, and pepper, then cooked in a pan over low heat with a knob of butter. Added are prosciutto crudo, Bologna mortadella, Parmesan cheese, 1 egg, and nutmeg, all finely minced with a lard beater.
The Modena version, on the other hand, includes diced pork loin sautéed for a few minutes, followed by Modena prosciutto crudo, mortadella, aged Parmesan cheese, 1 or 2 eggs, nutmeg, white pepper, and salt, all finely ground in a meat grinder.
Historical Notes: The dispute between Modena, Bologna, and Castelfranco Emilia has ancient roots with rather vague contours. It is said that the original shape of tortellino derives from a woman's navel.
The tortellino recipe was officially released on December 7, 1974, when the "Dotta Confraternita del Tortellino" registered the broth recipe with the Bologna Chamber of Commerce.
Note: Giacomo Leopardi was also a tortellini lover, and he had prepared a list of his favorites for the chef, with "tortellini di magro" ranking first.

Ingredients for 4 people
270 g Molino dalla Giovanna Special Fresh Pasta Mix
30 g gluten-free whole buckwheat flour
5 whole eggs
80 g water
6 g salt
Gluten-free rice flour for dusting

For the filling
150 g permitted mortadella
110 g raw ham
100 g Parmigiano Reggiano cheese
20 g butter
Ground black pepper
Fine salt
1 whole egg

For the béchamel sauce
1 l milk
40 g butter
40 g fine rice flour
A pinch of fine salt
A pinch of nutmeg

For the tomato sauce
½ chopped onion
1 l granulated tomato puree
40 g extra virgin olive oil
4 fresh basil leaves
A pinch of fine salt

For the pie filling
100 g smoked scamorza cheese, sliced
100 g permitted cooked ham, diced
100 g Grana Padano cheese grated
60 g breadcrumbs allowed

Method to make the dough:
Place the pasta mix in a stand mixer with the buckwheat flour, or in a large bowl with the eggs and egg yolk, and begin kneading. After a couple of minutes, add the oil and salt.
Knead well until the dough forms a fairly firm ball.
When finished, transfer everything to a pastry board, shape the dough into a ball, and let it rest for 30 minutes.
Meanwhile, prepare the filling: dice the mortadella, prosciutto, and egg, then pour into a blender and blend until smooth and creamy. Check the consistency of the filling, add the Parmesan cheese, the knob of butter, season with salt and pepper, and mix everything together with a spoon.
After the resting time, take the dough and roll it out with a pasta machine until it is 1-2 mm thick. Using a smooth pastry wheel, cut out 4x4cm squares and place a portion of the filling in the center of each.
Fold the dough over itself, creating a triangle, with the top tip formed by the two overlapping but slightly offset pieces of dough. Press the dough lightly around the filling, then roll the two bottom corners around the tip of your little finger, overlapping them, and seal them with light pressure, creating the tortellino's cap.
Proceed with the rest of the dough one by one.
Let the dough rest on a tray dusted with fine rice flour for about 1 hour.
For the béchamel sauce: Melt the butter in a saucepan, add the flour, and whisk together. Cook for 1 minute, until golden, but not brown.
Add the milk to the butter and flour mixture, gradually pouring it in, continuing to whisk the ingredients together and thickening the béchamel sauce over low heat. Season with salt and nutmeg.
For the tomato sauce: Pour the chopped onion and oil into a pan and sauté over high heat for a few minutes, stirring constantly with a spoon.
Add the tomato pulp and water and cook over low heat for 40 minutes; season with salt and, if necessary, add sugar if the tomato sauce is too acidic.
Finish with the hand-torn basil leaves.
Bring a pot of water to a boil, cook the tortellini, seasoning with salt. After about 6 minutes, drain the tortellini and pour them into a large glass bowl. Add the tomato sauce, béchamel sauce, scamorza cheese, and cooked ham. Mix well with a spoon and pour into a baking dish.
Level the tortellini well with a spoon and sprinkle with parmesan and breadcrumbs.