Handmade tortellini in brodo class
Cook with me one of the masterpieces of Italian tradition, tortellini in brodo. The shape of this little tiny filled pasta was inspired by the beautiful navel of a young noble lady!
We’ll make together the perfect, velvety dough from scratch and a delicious filling that I recorded in my little notebook in 1978, while listening to my great aunt’s advice.
In this class, I’ll share my simple, step-by-step instructions to handcraft tortellini. You’ll be empowered to make your own magic filled pasta rings, accomplishing a legendary Italian tradition.
Key Ingredients
For the filling*
- veal or beef
- ham
- egg
- parmigiano cheese
For the broth*
- vegetables
- herbs
- parmigiano cheese
A pasta machine is highly recommended for this class. Alternative instructions for rolling dough without a machine will also be provided but will not be covered in the live class.
*Filling and broth ingredients may be substituted to suit your preferences.
FREQUENTLY ASKED QUESTIONS
When does this class take place?
The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
How does it work? Do I need a special program to participate?
Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
What if I want to sign up for more than one class replay?
Once you’ve signed up for your first class, you’ll have an account in our system with your email address and the password you set up during registration. You may need to log in to purchase additional classes or memberships, and you can always reset your password here.
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