Tortellini in Brodo (Emilian — Folding Technique and Capon Broth)

Ingredients

• For tortellini
• 200 g all-purpose flour
• 100 g semola di grano duro
• 4 egg yolks (room temperature)
• 20 ml water (if needed)
• 5 g fine sea salt
• For filling
• 150 g pork shoulder, finely minced
• 100 g mortadella di Bologna DOP, minced
• 80 g Parmigiano Reggiano DOP (aged 24 months), finely grated
• 1 egg yolk
• 20 g breadcrumbs
• 8 g fine sea salt
• 2 g Tellicherry black pepper
• For broth
• 2 liters capon or chicken stock (homemade preferred)
• 100 g Parmigiano Reggiano DOP rind

Method

1. 1
   Mix all-purpose flour and semola in a mound on a clean work surface; create a well in center, crack in 4 egg yolks, add salt; begin incorporating flour with fingertips until shaggy dough forms; knead 8 minutes until silky and elastic — add water by the teaspoon only if dough resists.
2. 2
   Rest dough wrapped in plastic 30 minutes at room temperature; roll through pasta machine to setting 6 (thin but not translucent); cut into 5 cm squares.
3. 3
   Fold pork, mortadella, Parmigiano Reggiano, egg yolk, breadcrumbs, salt, and pepper together until uniform filling forms; place 1 tsp filling in center of each square.
4. 4
   Fold each square diagonally into a triangle, pressing edges firmly to seal; wrap triangle around your index finger, bringing two points together and pressing to form a ring — tortellini should resemble tiny hats.
5. 5
   Bring salted water to rolling boil in a large pot; working in batches, drop tortellini in and cook 4–5 minutes until they float and hold their shape — they should be tender but still slightly firm.
6. 6
   Gently heat capon stock with Parmigiano Reggiano rind in a separate pot to a bare simmer over low heat, 5 minutes; season lightly with salt.
7. 7
   Ladle hot broth into warm bowls, gently distribute cooked tortellini evenly among bowls (about 8–10 per bowl), and serve immediately with extra Parmigiano Reggiano at table.