Making homemade pasta should be easy. Although I mean that with honesty, I never said that it would take less than 5 minutes.

INGREDIENTS:

Tortellini

The tortellini dough

• 2 cups (300g) all-purpose flour

• 2 whole eggsParmigianoks

Tortellini soup:

Brodo Di Cappone(capon broth):

• filtered water

• 1 whole chicken

• soup bones

• 3 lbs boneless chuck roast, cut into cubes, and browned.

• 3 carrots

• 1 onion

• 2 Stalks celery

• 1 bay leaf

• 1 teaspoon black peppercorns

• 1/4 bunch Italian parsley

• 1 parmigiano reggiano rind

Filling:

• 1/2 lb pork loin, diced into small cubes

• 1/2 lb mortadella

• 1/3lb prosciutto

• 100g Parmigiano, grated

• 2 eggs

• 1 tbsp butter

• 1 tablespoon veg oil

• freshly grated nutmeg

• salt and pepper to taste

Mushroom Tortellini In Garlic Cream:

Filling:

• 1/2 lb cremini mushrooms

• 1/2 lb maitake or oyster mushrooms

• 3 tablespoons butter

• 4 cloves garlic

• 1 shallot

• 3 sage leaves finely chopped

• 1 cup grated parmigiano

Sauce:

• 1/2 cup butter

• 1 cup heavy cream

• 1/3 cup milk

• 5 cloves garlic, minced

• 1/4 teaspoon fresh ground nutmeg

• 1 cup Pecorino cheese, Grated

• 1 cup Parmigiano Reggiano, grated

Fried Sage

• Vegetable oil

• Fresh sage leaves

INSTRUCTIONS:

Tortellini

The tortellini dough

1. In a mixing bowl add the flour and create a well in the center.

2. To the well add, 2 whole eggs, 3 egg yolks, and a touch of olive oil, mix using a fork.

3. Slowly incorporate the flour from the edges into the eggs until a shaggy dough forms. On a flat surface pour the mix and knead by hand until smooth. About 3-5 minutes.

4. Wrap with plastic wrap and let it rest for 45 min.

5. To shape the dough, cut it into 4 even pieces, cover 3 of them to prevent drying. To one piece of dough lightly roll it into a ½ inch thick oval, and begin running it through a pasta roller on the widest setting. Flouring as needed, continue to roll your dough down to the #5 or #6 on the thinness setting. Repeat with the rest of your dough.

6. Cut your dough into 1-2inch squares depending on how large you want your tortellini. They’re now ready to fill.

7. To fill and shape add a pea-sized dot or ball or filling to the center of a square, brush the edges lightly with water, close two points together to create a triangular “taco” shape, then connect the two remaining unconnected points and you have tortellini. Repeat with the rest.

Tortellini soup:

Brodo Di Cappone(capon broth):

1. In a large pot, add vegetable oil, enough to coat the bottom, and heat up to medium-high.

2. Sear the beef, about 2 min per side or until caramelized, add the rest of the ingredients and cover with enough water to cover all the ingredients, except the parsley.

3. Turn up the heat to medium-high and when it begins to simmer, turn down the heat and let it cook for 2.5 hours. Do not let it boil. Using a skimmer, remove all the scum.

4. Add the parsley and let it cook for 30 min.

5. Remove from heat, strain all the ingredients and pass the broth through a chinois.

6. Remove any excess fat and cool down.

Filling:

1. In a saucepan, heat Parmigiano oil, sear the pork until browned on all sides. Remove from heat and let cool slightly.

2. In a food processor add the mortadella, Prosciutto, and the seared pork to a food processor, pulse to get a crumbly mix and not a paste.

3. Add grated Parmigiano, 2 whole eggs, ½ tsp of freshly grated nutmeg, season with salt and pepper.

4. Mix well until homogeneous and reserve.

Assembly:

1. Fill and shape your tortellini.

2. Bring broth to a hard simmer, add tortellini and cook for about 1 minute then divide all tortellini among bowls and top with additional broth. Serve with Parmigiano Reggiano grated on top.

Mushroom Tortellini In Garlic Cream:

Filling:

1. Finely chop the mushrooms, until ¼” inch thick.

2. In a saucepan, add butter, heat up, and add garlic, and shallot finely chopped, cook until translucent and add sage, mix well.

3. Add the mushroom mix, cook over medium heat until there is no water.

4. Place the mix into a food processor and make it into a paste.

5. In a bowl place the mix and add grated Parmigiano, season with salt and pepper and mix well

6. Put the paste in a piping bag.

Sauce:

1. In a saucepan add butter and heavy cream, heat over medium-high until the butter is melted, and stir occasionally to emulsify. Bring to a light simmer, and allow to reduce for 2-3 minutes.

2. Stir in pecorino, Parmigiano, and continuously stir until completely emulsified and melted.

3. Turn off the heat and add the minced garlic. Season with a touch of grated nutmeg and salt and pepper.

Fried Sage:

1. In a small pot, heat up a thin layer of vegetable oil, add the sage leaves, cook them until crisp, for about 10 seconds, let them rest in

Assembly:

1. In boiling water, cook the tortellinis for 1 to 2 min, remove them using a spider strainer and add them to the sauce.

2. Add a couple of pasta water splashes and toss the tortellini and sauce together vigorously until fully coated and emulsified.

3. Serve with grated Parmigiano on top and optionally fried sage.