Ingredients:

4 eggs (medium)

400 g 0 organic  flour

a spoon of extra virgin olive oil

For the stuffing:

200 pork loin

1 veal marrow bone

125 g Parma ham DOP 

75 g mortadella ham DOP from Bologna

90 g Parmigiano Reggiano DOP

1 egg

a splash of nutmeg (grated)

salt

hand made meat broth 

a spoon of butter 

Directions:

Cut the pork loin and mortadella ham into small pieces.

Remove the fat from the raw ham and cut it into cubes

Cook  the pork loin and veal marrow bone for few minutes with a spoon of butter.

Put it with mortadella and the raw ham in the food processor and chop everything very finely, it must be a homogeneous mixture.

Put the meat in a large bowl, add the grated Parmesan, nutmeg, salt and egg. 

Mix everything with your hands until the ingredients are well blended.

Cover and refrigerate possibly for 12 hours.

If you have time, you can prepare it the night before and leave it in the lowest part of the fridge until morning.

Let's prepare the fresh pasta, now.

Place the flour on a cutting board, pour the eggs in the center  and a spoon of EVO and knead until you have obtained a smooth and homogeneous dough. Cover the dough with an overturned bowl and let it rest for about 40  minutes.

Roll out the dough (a little at a time, otherwise it will dry out and you will no longer be able to close the tortellini) very thin and cut out small squares of 3 cm per side. Place a small mound of filling in the center and close the triangle square.

Tortellini step by step

Seal the triangle by pressing around the filling, roll the two ends around your index finger and unite them by pressing the pastry (so that the two edges join). Proceed like this until you run out of ingredients.