Time: 60 minuti più riposo
Difficulty: Facile

Ingredients for 4 people

300 g Special Giovanna gluten-free mix for fresh pasta
1 whole egg
5 egg yolks
10 g extra virgin olive oil
6 g salt up
Very fine rice flour for dusting without gluten
For the stuffing
150 g of Mortadella Bologna I.G.P.
150 g of Parma Ham D.O.P.
60 g of Parmigiano Reggiano D.O.P. grated
1 egg
40 g breadcrumbs without gluten
fine salt
Ground black pepper
nutmeg

For the broth:
1 onion
2 carrots
2 coasts of celery
1 kg chicken carcasses
2 bay leaves
coarse salt
4 cloves
black pepper in grains
2 juniper berries

Method
Mix the gluten-free mix in a bowl and add the eggs in the center; mix everything with salt, work vigorously to obtain a homogeneous mixture. Create a ball with it, cover it with kitchen foil and let it rest in the refrigerator for 30 minutes.
After the rest time, take the gluten-free fresh pasta from the fridge and spread it with the appropriate machine, bring it to a thickness of about 4 mm, roll out the dough on a cut and with a knife tagliatelle the dough creating pappardelle, sprinkle with flour of rice and put to dry on a cut about 1 hour.
Prepare the stock. Peel the onion and peel it with the cloves and the bay leaves; peel the carrots, peel them, wash them and cut them into pieces. Peel the celery, wash it and cut it into pieces; transfer the prepared vegetables in a large pan with 4 l of initially cold water, add the juniper berries, 4 peppercorns and chicken carcasses and bring to a boil slowly.
Cook from that moment for about 2 hours and 30 minutes, gradually removing the foam that forms on the surface, then adjust salt and filter the broth.
Meanwhile prepare the filling.
Take a cutter and pour in the mortadella and ham, then mix the chopped mixture in a large bowl with the Parmesan cheese, eggs, breadcrumbs and salt, add a grated nutmeg, mix everything and let it rest in refrigerator until use.
Pick up the gluten-free pasta and roll it out with a rolling pin on the floured surface, until it is 1-2 mm thick; using a smooth wheel, cut rectangles of 4x4.5 cm on each side and place a part of stuffing in the center of each.

Fold the dough on itself, creating a triangle, with the tip at the top formed by the two parts of dough, overlapped but slightly offset. Lightly press the dough around the filling, then roll the two vertices down around the tip of the little finger, overlapping them, and seal them with a light pressure.
Cook the tortellini without gluten in the boiling broth for 4 minutes, then transfer them to the individual holster with the stock; complete, as desired, with a handful of Parmesan cheese and a grated nutmeg.