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Homemade Tortellini


Sometimes Grandma mixed the pasta dough the old-fashioned way, which saved her having to wash a bowl. She mounded the flour on a flat work surface, made a well in the center, and broke the eggs into the well. Then she worked the dough mixture with her hands, which she felt was easier than using a spoon and bowl.

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  • 1 cup finely chopped cooked pork or chicken
  • 3 tablespoons grated Parmesan cheese
  • 5 large eggs, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground nutmeg
  • 1/16 teaspoon black pepper
  • 2 cups all-purpose flour
  • 3 cups hot pasta sauce
  • Shredded Parmesan cheese, optional


Adapted from


Step 1

1.For filling, combine pork, grated Parmesan, 1 egg, 1/4 teaspoon salt, nutmeg and black pepper in a small bowl and mix well.

2.For pasta, combine flour, remaining eggs and remaining salt in a large bowl and mix until a stiff dough forms. Divide dough into 4 balls. Roll 1/8 inch thick on a lightly floured surface. Cut into 2-inch circles with a biscuit cutter.

3.Spoon 1/4 teaspoon filling onto each dough circle.

4.Moisten edges with water. Fold dough in half to enclose filling; press edges to seal. Shape the half-circle around a finger to form a fan shape.

5.Bring 5 quarts water to a boil in a large saucepan over high heat. Add pasta. Cook until tender, about 6 to 8 minutes; drain. Serve with the pasta sauce. Sprinkle servings with shredded Parmesan, if desired.


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