Tordelli (Stuffed Fresh Pasta)

Tordelli are stuffed pasta with a rich and long history in Tuscany. The name Tordelli comes from “torquere”, a Latin word that means to turn or twist. In the Middle Ages, farmers would prepare them using leftover vegetables, cheese, and meat. Tordelli was a treat reserved for special occasions such as the Viareggio Carnival.

If you are wondering if they are the same as ravioli – well, they are sort of cousins.  They have a slightly different shape and filling. Tordelli are a large round or crescent-shaped pasta that’s filled with meat, cheese and vegetables. Fillings include ricotta and spinach as well as meats such a pork or beef. Tordelli are usually served in a broth or with a sauce made from meat. Tordelli are mentioned in literary works such as The Decameron or Il Trecentonovelle. These famous literary works are a testament that pasta was consumed without sauce at the time. Tordelli are a great way to learn about the culture and history of Tuscany.

Ingredients

For the pasta dough:

• 400 g (14 oz) of all-purpose flour
• 4 eggs
• A pinch of salt

• For the filling:
  • 200 g (7 oz) of ground beef
  • 200 g (7 oz) of ground pork
  • 100 g (3.5 oz) of mortadella
  • 100 g (3.5 oz) of Parmesan cheese, grated
  • 2 eggs
  • Salt, pepper, and nutmeg to taste
• For the sauce:
  • 500 g (18 oz) of tomato sauce
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • Salt, pepper, and basil to taste

Steps:

• To make the pasta dough, sift the flour on a work surface and make a well in the center. Crack the eggs into the well and add a pinch of salt. Gradually incorporate the flour with a fork, then knead the dough with your hands until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
• To make the filling, cook the ground beef and pork in a skillet over medium-high heat, breaking them up with a wooden spoon, until browned and cooked through (5-8 minutes). Drain the excess fat and transfer the meat to a large bowl. Add the mortadella, Parmesan cheese, eggs, salt, pepper, and nutmeg and mix well. Refrigerate the filling until ready to use.
• To make the sauce, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and translucent. Add the tomato sauce, salt, pepper, and basil and bring to a boil. Reduce the heat and simmer the sauce for about 20 minutes, stirring occasionally.
• To make the tordelli, divide the pasta dough into four equal pieces. Working with one piece at a time, roll out the dough on a lightly floured surface with a rolling pin or a pasta machine, until thin and even. Cut out circles of about 8 cm (3 inches) in diameter with a cookie cutter or a glass. Place a teaspoon of filling in the center of each circle, then fold the dough over the filling and seal the edges with a fork. Repeat with the remaining dough and filling.
• To cook the tordelli, bring a large pot of salted water to a boil. Add the tordelli in batches and cook for about 4 minutes, or until they float to the surface. Drain the tordelli with a slotted spoon and transfer them to a serving platter. Spoon the sauce over the tordelli and serve hot, with more Parmesan cheese if desired.