ITALIAN CHRISTMAS IN TUSCANY: Tortellini in Brodo, Homemade Pasta in Bone Broth

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Prepare the filling by mincing prosciutto crudo and pork with rosemary and garlic.

Mix the minced meat with grated parmesan cheese.

Let the filling marinate for 6 hours if possible.

For the pasta dough, combine 100 grams of flour with 7 eggs.

Knead the dough for 8 minutes until it forms a ball.

Pass the dough through a pasta machine starting on the thickest setting.

Fold the dough and pass it through the machine again to smooth it out.

Continue to roll the dough thinner by adjusting the pasta machine settings.

Cut the rolled pasta into squares for tortellini.

Place a small amount of filling in the center of each square.

Fold the pasta over the filling to form tortellini and seal the edges.

Prepare a large pot for the broth.

Bring bone broth to a gentle boil.

Add the tortellini to the boiling broth and cook until they float, about 3-5 minutes.

Serve hot, garnished with additional grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens