Serves 4

I started making fresh tortellini for my sister a few years back and now it’s a favourite tradition for her on Christmas Day. They are a little time consuming but a nice way to while away an hour after breakfast - standing around the counter talking and laughing.

For the Pasta

100 Grams “00” Flour

60 Grams Egg Yolk

For the Filling

15 Grams Grated Parmigiano

80 Grams Mortadella

Good Pinch of Nutmeg

For the Brodo - See Recipe Below for Roasted Bone Broth

PREHEAT OVEN TO 400. IN A LARGE POT ADD CHICKEN BONES (THE EQUIVALENT OF ABOUT 2-3 CHICKEN CARCASSES OR SEVERAL CHICKen WINGS), 4-5 SHALLOTS HALVED WITH THE SKINS ON, 1 WHOLE HEAD OF GARLIC SMASHED (LEAVE THE SKINS ON), 1 WHOLE CELERY BUNCH ROUGH CHOPPED (INCLUDE ALL THE INNER LEAVES), 4-5 CARROTS UNPEELED AND ROUGH CHOPPED, 1 BUNCH OF FLAT LEAF ITALIAN PARSLEY (STALKS INCLUDED), 1 HANDFUL WHOLE PEPPERCORNS, 2 TBSP SALT.

ROAST IN THE OVEN FOR 45 MINUTES.

REMOVE FROM OVEN AND PLACE ON STOVE TOP. TOP THE POT WITH WATER. SIMMER OVER LOW HEAT FOR 4-6 HOURS. ALLOW TO COOL OVERNIGHT WITH A LID ON. STRAIN WELL. SEASON WITH SALT TO TASTE. KEEP IN THE FRIDGE OR TRANSFER TO PLASTIC LITRE CONTAINERS AND FREEZE.

To make the pasta, place the flour on a wooden surface and make a small well in the middle. Drop your yolks into the centre of the well and use a fork to break down the yolks and start incorporating the flour. Switch to your hands and knead the dough (add a few drips of water if needed). Knead until smooth and elastic. Set aside to rest under plastic or a damp towel for at least 25min.

Make your filling by pulsing the parmigiano, mortadella and nutmeg in a food processor. You are looking for a rough paste.

Roll out your pasta by hand or use a sheeter/pasta roller attachment on a stand mixer. Your pasta should be thin but not see through.

Use a pastry or pasta cutter (or knife) to cut your pasta into 1.5 inch squares. Place a small mound of the mortadella filling into the centre of each square. Fold over one corner to the opposite corner, pinch the sides together and then wrap around your index finger to complete the shape. Carry on until all your squares are shaped.

Bring your brodo to a low boil and drop in your tortellini. Cook for 6-8 minutes - they should be floating and tender.

Serve in a bowl with a sprinkle of fresh parmigiano on top.