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    HOMEMADE TORTELLINI Italian traditional recipe and history

    Homemade tortellini is one of the most important recipes of my hometown, Bologna! Along with Bolognese ragΓΉ and Lasagne, this recipe is an authentic icon of the Emilian culinary tradition. Here I'm telling you the history, the legend, and the traditional way to make tortellini. Not really easy to prepare, but a masterpiece of the Italian culture!

    HOMEMADE TORTELLINI Italian traditional recipe and history

    VISIT MY NEW YOUTUBE CHANNEL!

    My new youtube channel is finally online: take a look to my video recipes clicking here and give me your opinion, thanks!

    THE PATERNITY OF TORTELLINI

    Tortellini is one of those recipes for which Italian people are ready to argue years to call for their paternity! In this case, the dispute is between the people of Bologna and Modena.

    Following the myth, the Tortellini were created for the first time in an Inn located in Castelfranco Emilia, a village included into the Bologna county until the Fascist period, then passed under the Modena territory.

    This quarrel is still burning; every year Bologna and Modena organize a contest were 5 chefs from Modena and 5 chefs from Bologna compete for the best homemade tortellini!
    HOMEMADE TORTELLINI Italian traditional recipe and history

    THE LEGEND OF VENUS' NAVEL

    As the legend says, tortellini were created thanks to the creativity the publican of the Corona Inn in Castelfranco Emilia. One day, a group of nobles arrived at the Corona. They decided to break the trip and spend the night there.

    Waiting for the dinner, the nobles went up to their room to take a nap. The publican went up the upper floor. Peering through the slot of one of the doors he glimpsed the navel of the young daughter of one of the nobles. Fascinated by that sight, the publican went back to his kitchen and created a recipe inspired by the navel of the young Marquis: the tortellini!

    On XIX century, a famous short poem wrote by  Giuseppe Ceri tell the story of tortellini in a slightly different way. The events and the location are the same of the former legend, but this time the protagonists are the Latin divinities Mars, Bacchus, and Venus. In this story, the Corona publican will be inspired by the goodness of beauty’ navel!

    HOMEMADE TORTELLINI Italian traditional recipe and history

    TORTELLINI: ORIGIN AND CONTEMPORARY VERSION

    The origin tortellini is ancient.

    Back in the XII Century, it was a tradition in Bologna serve filled fresh pasta for Christmas, named β€œTortellorum ad Natale”.

    Originally, the filling was made with poor ingredients. Old pieces of cheese, tallow and what’s left of the meats used to prepare the stock.

    On 1570, Bartolomeo Scappi, chef of the Pope Pio V, wrote the first version of Tortellini recipe, close to the present recipe.

    Vincenzo Tanara describes in his book on 1664 β€œL’economia del cittadino in villa” tortellini cooked in a butter sauce, a famous recipe in those days, but currently fallen out of fashion.

    On 1904, the world met Tortellini! In that year the Bertagni brothers found a method to preserve Tortellini for long periods and presented them at the Los Angeles Fair.

    On December 7 of 1974, the β€œConfraternita del Tortellino” registered the official recipe of Tortellini at the Chamber of Commerce of Bologna.

    HOMEMADE TORTELLINI Italian traditional recipe and history

    THE FILLING

    Pork loin, and Prosciutto di Parma, and Mortadella, and Parmigiano Reggiano, compose the traditional recipe for tortellini filling.

    On the contrary many persons think, the authentic Emilian Mortadella doesn’t contain any pistachios. Tortellini Bolognesi contain more cheese than their Modenesi cousins.

    HOMEMADE TORTELLINI Italian traditional recipe and history

    THE DOUGH

    The tortellini dough needs only eggs and flour, forget any oil or water! The dough is kneaded until elastic and consistent, then flatten until very thin.

    The right size of the dough squares for homemade tortellini is between 1 ΒΌ and 1 ΒΎ inches.

    HOMEMADE TORTELLINI Italian traditional recipe and history

    THE STOCK

    Boiled into capon stock is the classic way to serve tortellini. If the capon is not available, a decent alternative is the beef and poultry stock.

    You won’t cook homemade tortellini into water. Otherwise, almost all the filling will loose his flavor!

    HOMEMADE TORTELLINI Italian traditional recipe and history

    TRADITIONAL TORTELLINI RECIPES

    Even if internationally tortellini are prepared in many ways, Emilian people can tolerate only one recipe: cooked into meat stock.

    The day after, is common toss tortellini leftovers along with heavy cream and Parmigiano Reggiano.

    HOMEMADE TORTELLINI Italian traditional recipe and history

    HOMEMADE TORTELLINI Italian traditional recipe and history

    TORTELLINI'S "RELATIVES"

    In the areas around Bologna and Modena, there are some traditional variations.

    In Romagna, Capelletti have a similar shape and size, but the filling is made with cheese and capon breast. They are tossed with meat sauce or served into Capon stock.

    In Marche, ground mixed meats and cheese compose the Capelletti filling.

    In Piacenza, Anolini is the typical recipe for Sunday gatherings and festivities. The filling is made with braised beef, pulled then mixed with Grana Padano and nutmeg. Originally, for the stuffing was traditional use poor meats cuts of pork and horse. Anolini are served into capon stock.

    Parma culinary tradition presents a poor version of Piacenza’s Anolini.  In this case, the braised meat was reserved for nobles. The workers use to make the Anolini stuffing with bread crumbles poached into the meat sauce leftover.

    HOMEMADE TORTELLINI Italian traditional recipe and history

     

    HOMEMADE TORTELLINI RECIPE

    5 from 12 votes
    HOMEMADE TORTELLINI Italian traditional recipe and history
    Print
    HOMEMADE TORTELLINI Italian traditional recipe and history
    Prep Time
    4 hrs
    Total Time
    4 hrs
     

    Homemade tortellini is one of the most important recipes of my hometown, Bologna! Along with Bolognese ragΓΉ and Lasagne, this recipe is an authentic icon of the Emilian culinary tradition. Here I'm telling you the history, the legend, and the traditional way to make tortellini. Not really easy to prepare, but a masterpiece of the Italian culture!

    Course: Pasta
    Cuisine: Italian
    Servings: 8
    Author: Filippo Trapella - philosokitchen.com
    Ingredients
    • 2 cups all porpuse flour (260 g)
    • 4 eggs
    • 1 tbsp unsalted butter
    • 1 pinch nutmeg
    • 3.5 oz pork loin (100 g)
    • 3.5 oz mortadella (100 g)
    • 5.5 oz Parmigiano Reggiano cheese (150 g)
    • 3.5 oz prosciutto (100 g)
    • 1 sprig rosemary (optional: my family variation)
    • 1 clove garlic (optional: my family variation)
    Instructions
    1. PREPARE THE FILLING (WE CALL IT β€œPASTINO”)Pour the butter into a pan along with 1 sprig of rosemary and 1 clove of garlic. Melt the butter over medium heat and sear the pork loin a couple of minutes per side.

      Now, raise the flame and baste with 4 tbsp of white wine. Finally, reduce the flame a little bit and slow cook the meat until well done. Sift and save the sauce discarding the garlic and rosemary.

      At this point, reduce the prosciutto and mortadella into pieces. Reduce it into pieces as well, then grind along with the prosciutto and the mortadella. You want the mixture finely minced; if necessary, grind the meat twice.

      Eventually, add the grated Parmigiano Reggiano, and 1 egg, pork loin sauce, and a pinch of nutmeg. Knead the β€œpastino” until consistent, then pour in a covered bowl. Store in the fridge at least 5 hours up to 24 hours.

    VISIT MY NEW YOUTUBE CHANNEL! My new youtube channel is finally online: take a look to my video recipes clicking here and give me your opinion, thanks!
    1. PASTA FRESCA
      Pour 255 g (2 cups) of all-purpose flour on a large board, best if wooden. Shape a β€œvolcano” with the flour, then crack 3 eggs and pour them into the hole created in the middle of the flour.

      Now, beat the eggs lightly with a fork and incorporate the flour a little at time. Don’t break the edge of the volcano before the eggs mixture become dense enough.

      Knead the dough until obtaining a consistent mass. If the mixture results too moist, add a bit more of flour.

      Continue to knead the dough at least 10 minutes with your hands or with a dough maker until obtaining a smooth and elastic ball, then wrap in plastic and place into a ceramic bowl. Store in the fridge at least 30 minutes before rolling.

    2. ROLLING THE DOUGH
      Dust the board and the rolling pin with a bit of flour, then place the dough. Beat lightly the dough, then roll into a very thin pasta layer. If you prefer, use a pasta maker instead of the rolling pin.
    3. HOMEMADE TORTELLINI!
      Cut the sheets of dough into squares 11/4 inches by 11/4 inches. Place 1 pea of filling in the middle of each square, then fold the square into a triangle. Finally, roll up the triangle and join the angles creating the typical shape of the tortellini.

      You want to work quickly otherwise the layer of pasta dries too much. To avoid this, roll small sheets of dough a little at time and spray a bit of water over the pasta every few minutes.

    4. PRESERVING TORTELLINI
      To preserve homemade tortellini a few weeks, follow this method. Once prepared, poach tortellini into boiling water just 8 to 10 seconds, a dozen at time; then raise and let them dry a few minutes over clean kitchen towels (this process is named sbianchitura).

      After that, place tortellini over a tray lined with parchment paper, so that they can’t touch themselves.

      Finally, place the tray into the freezer a few hours. Once frozen, is possible store tortellini in bags to save space in the freezer.

    5. SERVING TORTELLINI
      Cook tortellini into boiling capon or beef and poultry stock. If frozen, do not unfreeze. The tortellini are ready when they raise to the surface. Serve very hot directly into the stock or raise and toss with heavy cream sauce.

    HOMEMADE TORTELLINI Italian traditional recipe and history

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    Reader Interactions

    Comments

    1. Amy says

      June 28, 2018 at 7:22 am

      5 stars
      Enjoyed the article as I just returned from your lovely city of Bologna! We did have the most amazing tortellini and I came home looking to recreate. Several times we had the tortellini with a light cream. Do you have the recipe for this or is it simply tossing the tortellini (cooked in meat broth) with cream and topping with Parmesan ( brought home some that was aged 35 years).

      Reply
      • Filippo Trapella says

        June 29, 2018 at 10:22 am

        Hi Amy,
        I'm sorry for this late answer: I'm currently in Apulia, discovering new flavors and recipes to pubblish :-).

        I hope you enjoyed Bologna! You need to know that the queen of the tortellini recipes is cooked and served into a meat broth. Traditionally tortellini with panna is a way to reuse the tortellini leftovers.

        Most of the local people undervalue tortellini with heavy cream, but you know what? I'm sure that they secretly love them (LOL)!

        If you want to prepare tortellini with heavy cream, just cook the tortellini a few minutes into the broth (the timing change depending if they are frozen, fresh, or dried). Raise tortellini "al dente", then saute them along with a few tbsp of cream over low heat until the sauce become smooth but not watery. Complete with a sprinkle of Parmigiano Reggiano, then serve immediately.

        Happy Cooking

        F.

        Reply
    2. Nicholas Cusano says

      November 08, 2018 at 8:34 am

      5 stars
      This is such a great and inspiring article. I have been obsessed with learning about making tortellini for the past month since I was in Bolognia with an upset tummy and the waiter suggested the Tortellini Brodo...he revealed to me that in Bolognia it is believed a good brodo can raise the dead. I now believe it as well. I loved your presentation and information and will happily follow you! Thank you.

      Reply
      • Filippo Trapella says

        November 08, 2018 at 6:10 pm

        Thanks for your comment Nicholas!

        That's true: the broth for tortellini is really a serious matter in Bologna LOL!

        Happy cooking πŸ™‚

        F.

        Reply
    3. John Harley says

      December 11, 2018 at 6:28 am

      5 stars
      Thank you for your interesting article about the history and legends surrounding tortellini in brodo. My wife is from Vignola and has been hand making tortellini every December since we got married in 1979. The filling she makes is virtually identical to the one you have given. She uses a whole chicken and beef shank for her stock. We do eat the left overs a la panna, usually the next day. Yesterday she made approximately a thousand tortellini and will ma another 7 or 8 hundred today. We and our children always look forward to our traditional Vignolese Christmas dinner.

      Reply
      • Filippo Trapella says

        December 11, 2018 at 10:01 am

        Thanks for your story John, and Merry Christmas!

        I'm looking forward to coming back Italy and enjoying my mum's tortellini πŸ™‚

        Happy cooking!

        F.

        Reply
    4. Giovanna Lammers says

      January 04, 2019 at 12:17 pm

      5 stars
      As a native of Bologna I keep alive the tradition of tortellini for Christmas, no matter where I am !! This year my daughter Stefania and granddaughter Sofia and I made them in Gualala, California!! I had brought the Parmesan (50 month) from Tamburini in Bologna. The Mortadella was so so but the risult was very pleasing Sofia has become very good at folding and closing them. The tradition continues!!

      Reply
      • Filippo Trapella says

        January 04, 2019 at 12:56 pm

        Great Giovanna!
        preserving the traditions and donating them to the next generations is a wonderful job!

        Happy cooking πŸ™‚

        F.

        Reply
    5. Irene says

      February 11, 2019 at 8:43 pm

      I've been looking for ways to make tortellini ahead of time and your method should save me heaps of time! Thanks a bunch. Will try it out and let you know

      Reply
      • Filippo Trapella says

        February 11, 2019 at 10:51 pm

        Thanks Irene,

        I hope you'll like them!

        Happy cooking πŸ™‚

        F.

        Reply
    6. Robert Colasacco says

      March 17, 2019 at 11:30 pm

      I had seen an "authentic" traditional recipe many years ago that i used that had no garlic and required bone marrow, cooked chicken and pork and mortadella all finely chopped together. I didn't think much garlic is used in Emilia-Romagna! Well you are from there i guess you would know better.

      Reply
      • Filippo Trapella says

        March 18, 2019 at 8:22 am

        Hi Robert, thanks for your interesting comment!
        Commonly, when I write something about a traditional dish, I start from my family recipe confronting that with the most iconic local chef's preparation, and historic cookbooks.
        I double checked the ingredients you wrote to me, but concerning the chicken and marrow bone, there is no trace in the main tortellini recipes.
        Actually, about the garlic and rosemary, this is a family variation (my granny and my mum used to add them), and I'm going to correct the post specifying this.

        Happy cooking!

        F.

        Reply
    7. Danita says

      March 19, 2019 at 1:43 pm

      My MIL was French on her father's side and Italian on her mother's. So while they were growing up my husband, his siblings and friends had the job of "folding" the tortellini that his mother and her friends made. This remains one of his fondest memories, though none of these wonderful women are still with us. My MIL had promised to teach me to make them but she passed before she could. I'm planning to use your recipe her to try and make them for him. Thank you for this terrific recipe, wish me luck.

      Reply
      • Filippo Trapella says

        March 19, 2019 at 2:12 pm

        Thank you for your touching story Danita. I love to hear my readers memories about family and food, and I think they increase the substance of my posts πŸ™‚

        Let me know how my recipe works with you,

        Happy cooking!

        F.

        Reply
    8. esti says

      May 18, 2019 at 4:11 pm

      5 stars
      while traveling in bologna , I saw in the pasta stores fresh tortellini piled in the tray without sticking to each other. they weren't frozen. Do you know how they do it? How they preserve the tortellini for so many hours?

      thank you

      Reply
      • Filippo Trapella says

        May 18, 2019 at 6:19 pm

        Hi Esti,

        Certainly the tortellini you saw are previously dried.

        Happy cooking

        F.

        Reply
    9. Niki says

      May 25, 2019 at 3:49 am

      5 stars
      Oh Dio, quanto mi manca il mercato di Bologna con i turtlΓ©n e le signore anciana che le fanno.

      Reply
      • Filippo Trapella says

        May 25, 2019 at 8:26 am

        Me either! Looking forward to coming back next Christmas πŸ™‚

        Happy cooking!
        F.

        Reply
    10. Patty says

      June 13, 2019 at 11:21 am

      Thank you for the lovely history and recipe. I know this would not be traditional, but can the tortellini be cooked in the light tomato broth I will be serving them with, vs cooking first in boiling broth? If so, about how long should they cook, since they will not rise to the top?

      Reply
      • Filippo Trapella says

        June 13, 2019 at 5:33 pm

        Hi Patty,
        Technically yes, you can cook tortellini into tomato broth, but this is a stab directly in my Italian heart (LOL).

        Homemade Tortellini are ready once they rise up. Concerning industrial Tortellini just follow the instructions on the box.

        Happy cooking πŸ™‚

        F.

        Reply
    11. Ron VanVoorhies says

      July 29, 2019 at 1:08 pm

      Filippo, This was the best Tortellini filling I have ever had. This was my first time making tortellini and I used a different pasta recipe, but this filling was extraordinary! I served it in a beef brodo with pieces of short rib from the brodo stock pot. I can't wait to serve to quests, but I also want to keep it all for myself...conflicted! Thanks for the history and recipe. Ron

      Reply
      • Filippo Trapella says

        July 29, 2019 at 1:23 pm

        Wow Ron, thanks so much for your words! I hope your guests will enjoy either πŸ™‚

        Happy cooking!

        F.

        Reply
    12. Rick says

      February 27, 2020 at 11:53 am

      5 stars
      Such a beautiful recipe, Filippo. i'm gearing up to make the tortellinis in 3 or 4 days from now. Very excited. Do you have a YouTube channel?

      Reply
      • Filippo Trapella says

        February 27, 2020 at 1:01 pm

        Thank you Rick!
        Unfortunately I'm not on YT

        happy cooking πŸ™‚
        F.

        Reply
    13. Tejaswini Kadam says

      May 12, 2020 at 1:54 pm

      5 stars
      Loved the recipe! Thank you so much, cooking them in the broth made a world of difference I must say. We made it for dinner tonight, while the family had it with a cheese sauce, I had mine in a beef broth topped with burnt butter garlic sauce. Thank you!

      Reply
      • Filippo Trapella says

        May 12, 2020 at 2:05 pm

        I'm glad you liked my recipe Tejaswini πŸ™‚
        Happy cooking!
        F.

        Reply
    14. Patrick says

      July 31, 2020 at 8:53 pm

      5 stars
      I have not tried this yet but I can’t wait. my wife said her favorite meal was in Italy and it was tortellini with a ham stuffing, I hope this will help me recreate the meal. One question: do you grind the cooked pork loin into the filling?
      Thank you for sharing the recipe

      Reply
      • Filippo Trapella says

        July 31, 2020 at 9:13 pm

        Thanks for your comment Patrick!
        Yep, you want to grind pork loin after cooked,
        Happy cooking πŸ™‚
        F.

        Reply
    15. Diane says

      November 23, 2020 at 1:30 pm

      5 stars
      Just made a batch of the filling, using ground turkey instead of the pork loin, and the filling alone is delicious! I did add the sprig of rosemary and single garlic clove to the pan while the meat was cooking, and simmered off a dash of white wine to bring it all together. Thank you for sharing this recipe, I miss being able to travel anywhere, most especially Italy, so I'm cooking my way around the world!

      Reply
      • Filippo Trapella says

        November 23, 2020 at 6:51 pm

        Thank you Diane, I miss traveling too!

        Happy cooking πŸ™‚
        F.

        Reply
    16. Niki says

      December 08, 2020 at 3:00 am

      5 stars
      Perfection. Thank you so much for this excellent recipe. The filling was heavenly and the dough was perfect. Once cooked they held up nicely. I have tried making tortellini before but they would dissolve in the boiling water. The only thing I changed was the shape. Tried squares at first but I had different sizes even though I used a ruler so I cut out circles instead. And I didn't blanche them before I put them in the freezer. I don't know if that is a mistake. I will see when I cook them. Thank you again.

      Reply
      • Filippo Trapella says

        December 08, 2020 at 7:14 am

        Thank you so much, I'm really happy you enjoyed my recipe πŸ™‚

        About blanching: is not really a mistake. For me and my granny is a mandatory step, my mum prefer do not any blanching.

        Happy cooking!
        F.

        Reply
        • Niki says

          December 09, 2020 at 9:47 am

          And one last thing. I looked through the recipes but I could find a meatless filling. Could you please tell me what cheeses work best. Thank you

          Reply
          • Filippo Trapella says

            December 09, 2020 at 10:38 am

            The closest recipe to Tortellini you can have is "Tortelloni alla Bolognese": the shape is the same, just double sized. The filling is a mixture of Ricotta cheese, Parmigiano Reggiano and minced parsley.

            Usually they are tossed with a simple tomato sauce, or just with melted butter and pan fried sage leaves. They are not traditionally cooked into the broth.

            Happy cooking!

            Reply
    17. Carol L Rembor says

      April 02, 2021 at 6:57 pm

      5 stars
      Do you have a recipe for Capon Stock? We managed to find a capon!

      Reply
      • Filippo Trapella says

        April 02, 2021 at 7:22 pm

        Hi Carol,
        Unfortunately not yet!
        Happy cooking πŸ™‚
        F.

        Reply
    18. Ks says

      September 12, 2021 at 8:56 am

      I used 100g of AP flour, 50g of egg and a pinch of salt to make an egg noodles dough. Can i use it to made the tortellini too? But the colour of the dough will change from yellow to light yellow after cooking. Hence, it may not so inviting in looking.

      Reply
      • Filippo Trapella says

        September 12, 2021 at 6:06 pm

        Hi KS,
        When I cook in US commonly I use about 85g of AP flour per egg. In Italy often I use 95 to 100g of OO flour per egg.

        A light change of color and dimension of tortellini is absolutely normal as a beaten egg that change color once cooked.

        Happy cooking πŸ™‚
        F.

        Reply
    19. LizK says

      September 28, 2021 at 11:15 am

      Okay. This recipe sounds absolutely incredible and I truly enjoyed learning about all these different tortellini and their history!! Is there a way you could help me with an adaptation that lends itself to using ground Turkey or chicken? I know it’s much less fun, but I’m looking for a way to recreate the amazing flavors in your recipe somehow, but for people who don’t eat pork πŸ™ would love to have your expert advisement!

      Reply
      • Filippo Trapella says

        September 28, 2021 at 11:57 am

        Hi Liz,
        I never tried to prepare tortellini avoiding pork. In case, I'ld use chicken thighs instead of pork meat and mortadella, previously cooked at the same way described for the pork loin steak.

        Let me know,

        Happy cooking πŸ™‚
        F.

        Reply
    20. Jesmond Azzopardi says

      December 19, 2021 at 3:06 am

      Great recipe. We tried it yesterday it was fun to say the least. Now all ready for Christmas starter. Thank you .very informative article.
      Merry Christmas from malta

      Reply
      • Filippo Trapella says

        December 19, 2021 at 2:41 pm

        Thank you Jesmond, I'm glad you had fun with tortellini!

        Merry Christmas πŸ™‚
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me β†’

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