The kitchen has turned into a pasta production centre. This was only a small part of the whole (160 tortelli in total). First off, make an egg-rich dough (250g flour „00“ grade, 250g semolina, 4 egg yolks, 3 eggs, 1 cl olive oil and 5g salt makes enough pasta dough for six hungry people). Tortelli are a type of ravioli, round in this case, with a filling of braised veal tails and Swiss chard (blanched and in tiny dice of course). Oh, and if you have any dough leftover, then just cut into tagliatelle sized strips, air dry and eat later. No wastage!
