The recipe is for 500g tortellini, so for 4-5 people.
For sheet : :
For the filling ::
First of all we will prepare stuffing leaves 1 to 1.5 days refrigerator to " rest" .In this time will intrepatrunde.Se flavors can put egg , but how fat mortadella becomes a kind of binder , you see there's no need to hold back and modify echilibrat.Nu taste so good we put salt because parmesan , prosciutto and mortadella are already salty .
First we slice 100g of pork in a hot Teflon pan without oil and toasters on both sides to become white cat , we should not leave it too mult.Lasam then cooled.
We put the robot prosciutto , mortadella and chops infused with less.
Grind them well and then add the parmesan pepper , a little nutmeg and paprika dulce.Amestecati by hand, not with a spoon until omogenizare.Umplutura to be quite " hot" as flavors and taste , because tortellini gives little of their flavor the soup boil , without losing anything. 2 eggs and 200 g flour dough do we leave food wrapped in foil for about 30-45 minutes.
We must first decide if the pasta dough with sucitorul.In or if you stretch the pasta machine, you have to do tougher, otherwise it will stick to the rolling pin rulouri.Daca stretch it, you need to do slightly soft, but without exaggeration.
Stretched sheet dries very quickly and we managed to glue and to close until a little stretch, for example a small part and get used to catch two other parti.Eu ritmul.Apoi have a wonderful way to not let sheet repede.O dry with a nylon cover myself, so not in contact with air and have more timp.Trebuie anyway rapizi.E to be more specific than done, but credeti-ma.Nu want to lose eye When I explain any detail, because it's not hard once you know the secrets.
Stretch some dough (I usually stretch throughout and we cover for, but are very fast) how thin can, or pasta machine on the top floor, so the thinnest, passing two times through all the thick to subtle.
Cut squares with sides of 3 cm , there are rotated to ensure that all are equal , but the charm lies in originalitate.Acoperim with a nylon , and discover some of the little squares and put the filling, being careful not to overdo it, to not aggravate closing .
eWe form a triangle and press with thumbs easy. Put it around your index finger, lift up little tip and glue, placing the right end over the left, and the big thumb.
I spread them on a tray on which I put a clean towel and let them dry at room temperature for about 1 day. After they dried them and put them in plastic freezer bags.