Tortelli en Brodo

Serves 6 (makes about 54 individual tortelli)


Brodo (Broth)

  • 2-3 tbsp olive oil
  • 1 Spanish onion, diced
  • 1 tsp salt
  • 2 celery ribs, diced
  • 2 carrots, diced
  • 1 bunch thyme
  • ½ bunch parsley stems
  • 1 bay leaf
  • ½ bone-in & skin-on chicken, thoroughly salted
  • 2 qts chicken stock (or water)

Pasta Dough

  • 3 cups all-purpose flour + additional for work surface
  • ¾ cup semolina flour
  • 4 whole large eggs
  • 5 egg yolks

Pasta Filling

  • 1½ tbsp olive oil
  • 2 tbsp butter
  • ½ white onion, diced
  • 4 oz mortadella, diced
  • ½ nutmeg pod, grated
  • ½ cup (about 4 oz) grated Parmesan cheese
  • 2 egg yolks
  • chicken meat poached in the Brodo
  • cracked pepper to taste
  • salt to taste


  • cracked black pepper
  • grated Parmesan cheese


  • microplane/grater
  • bench scraper
  • rolling pin
  • pasta machine


Make Brodo (Broth)

  1. Heat the olive oil in a large a stockpot over medium-high heat
  2. Add the vegetables, ½ tsp salt and herbs and cook for 5 minutes, making sure vegetables do not take on color
  3. Season the chicken thoroughly with salt and let sit for 30 minutes to absorb the seasoning
  4. Add the chicken and stock (or water) to the pot. Allow the liquid to come to a simmer and reduce the heat to low (to just maintain the simmer). Simmer the chicken in the stock for about 30 minutes or until the chicken is tender and cooked through
  5. Once the chicken is cooked, turn off the heat and allow the chicken to cool in the liquid

Make Pasta Dough

  1. On a clean surface, mound semolina and all-purpose flour
  2. Make a well in the center, and add whole eggs and egg yolks
  3. Using a fork, whisk the eggs and slowly start incorporating the flour into the eggs, little by little, ensuring that there is no break in outer flour dam. Once most of the liquid has been absorbed and a dough mound starts to form, use a bench scraper and pick up the flour with the scraper, and fold it into the dough
  4. Start working with your hands and knead for 10 minutes. (You can also make the dough in a stand mixer with a dough hook attachment – add all ingredients to the bowl of the mixer, and mix on low speed for 10 minutes)
  5. Wrap the dough with plastic and allow it to rest for 30 minutes at room temperature

Make Pasta Filling

  1. Heat a sauté pan over medium-high heat. Add the butter and olive oil, onions, mortadella and nutmeg, lower heat to medium and cook for 5-10 minutes
  2. Once the chicken is cool, remove from the broth. Strain the broth, saving the liquid but discarding the vegetables. Allow broth to settle until use, periodically skimming the fat that has floated to the surface with a ladle
  3. Pick all of the meat and skin from the chicken
  4. Add the onion/mortadella mixture, the chicken, Parmesan cheese and 2 egg yolks to the bowl of a food processor. Process the mixture for 2 minutes or until smooth. Taste and adjust the salt if necessary. Reserve for filling the tortelli

Roll Out Pasta

  1. Set pasta roller at the end of a flat, long work surface, giving you enough room to work with long sheets of dough
  2. Lightly flour dough and roll into a rectangle, the width of the feed of your pasta roller, about ¼” thickness with a rolling pin
  3. Adjust pasta roller to the highest (largest) setting. Feed the dough through, and drop the roller setting down one number, and feed dough through again. Repeat this process, slowly thinning the sheet of dough, until you reach your desired level of thickness. Dust the dough periodically if it starts to feel sticky. To determine best pasta dough thickness, cut a small piece of dough and boil 1-2 minutes in salted water to test whether it is according to your preference
  4. Fold the sheet of dough into thirds, then again in half. Lightly flour dough. Starting again at the highest pasta roller setting, feed back through as before, dropping down one number after every feed. Once you have reached your desired thickness, feed through a second time on the last number – this prevents the dough from retracting and “re-bounding”
  5. Cut sheet of pasta into 12” sheets. Stack these sheets and cut into 4” x 4” squares

Assemble & Cook Tortelli

  1. Line up 6 of the pasta squares on a lightly floured surface. Wet 2 of the conjoining edges on each pasta square
  2. Place a heaping tablespoon of filling in the center of each square. Fold the pasta in half, over the filling, creating a triangle. Do this with all 6 squares, have the filled triangles on the board with the tip of the triangle pointing towards your belly
  3. Now, again with your index finger, apply a little dot of water on the left “leg” of the triangle. Cross the right and left legs over each other (the right leg must go over the left where you applied the water) and press lightly to seal. Voila! Continue in this fashion until all of the pasta sheets are filled and shaped
  4. Bring a pot of the reserved, skimmed broth to a boil. Taste and adjust with salt and pepper if necessary
  5. Add tortelli (cook them in batches, do not overcrowd the pot) and cook for 1-2 minutes
  6. Serve the tortelli in a bowl with the broth ladled over and garnish with grated Parmesan cheese