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Tordelli

17/11/2023

Tordelli, also known as Tortelli in other Italian regions, are a type of stuffed pasta typical of Tuscan cuisine, particularly in the area of Lucca. There are various versions, but here I’ll list a traditional recipe to make Lucca-style Tordelli.

Ingredients

  • 500 g of 00 flour
  • 5 eggs (4 for the dough and 1 for the egg wash)
  • 300 g of ground beef
  • 100 g of mortadella
  • 50 g of prosciutto crudo (cured ham)
  • 100 g of grated Parmesan cheese
  • Nutmeg, to taste
  • Salt, to taste
  • Pepper, to taste
  • Breadcrumbs (if necessary)
  • Meat broth (if necessary)
  • Butter (for dressing)
  • Sage (for dressing)

Preparation

  1. Begin by preparing the pasta: create a well with the flour on a smooth surface, crack 4 eggs in the center and add a pinch of salt. Work the dough until it is smooth and uniform. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

  2. Meanwhile, prepare the filling: cook the ground beef in a pan with a drizzle of oil until it is golden brown, then let it cool. Finely chop the mortadella and cured ham.

  3. In a bowl, combine the cooked ground beef, the finely chopped mortadella and prosciutto, the Parmesan, a pinch of salt, pepper, and nutmeg. If the mixture is too dry, you can add a bit of meat broth; if it’s too wet, add some breadcrumbs.

  4. Roll out the pasta into a thin sheet using a pasta machine or rolling pin. Cut out pasta circles with a pastry cutter or a glass.

  5. Place a spoonful of filling onto each pasta circle, brush the edges with some beaten egg, and fold into a half-moon shape, making sure to expel the air and seal the edges well.

  6. Bring a pot of salted water to a boil and cook the Tordelli for 4-5 minutes, until they float to the surface.

  7. Melt butter in a pan and add some sage leaves. Drain the Tordelli from the water and briefly sauté them in the butter and sage.

  8. Serve the Tordelli hot, with an extra sprinkling of Parmesan if desired.

Curiosity

Lucca-style Tordelli traditionally include pork in the filling and can be dressed with various sauces, including simple meat ragù. During holidays, the filling variants might include additional ingredients such as liver mortadella or other typical sausages of the area.

Tordelli