Learn the art of dough rolling and how to use your hands to shape and stuff the delicate tortellini.

Following famous chef Massimo Bottura's recipe, we will prepare tortellini and cook them two ways: in brodo (broth) and fried.

The filling of the tortellini is as important as the pasta. For this recipe, we stick to using ingredients from the Emilia-Romagna region, Parmigiano-Reggiano, Prosciutto di Parma, and fresh pork. When you combine these flavours with those in the broth, a moreish savory taste known as umami occurs. Your happy palate will dance with joy from the salty, meaty flavors of steak, mushroom, anchovy, and aged cheese.

Tortellini are a specialty of Bologna. Of course, an official recipe is registered with the Bologna Chamber of Commerce, which says the filling should be equal quantities of pork loin, prosciutto, mortadella, and Parmigiano Reggiano. The reality is that every family in Bologna has a slightly different version that was passed down by nonna, probably before the official version was written. They are always delicious, whatever the variations, and form an essential part of Christmas celebrations – although they are eaten all year round these days.

During this class we will make the dough using a food processor, a rather quick and modern technique that I think you will appreciate! After shaping all the tortellini we will cook them and we will sit down to enjoy them.

Class time: 3 h

Have questions? Email Marina at marina@pastajourney.com.au or call 0476178640