Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the pork shoulder into 2 centimetre pieces.

Grate the parmesan cheese.

Roughly chop the prosciutto and the mortadella.

Crack open the eggs.

Measure out butter, wine, and flour.

Add the pork shoulder into a large pot with butter, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Saute until browned on all sides, and add the white wine to the pan. Cook uncovered until pork is cooked through, adding a bit of broth or water if needed.

Let pork cool, and add it to a food processor with prosciutto, mortadella, parmesan, nutmeg, and egg. Blend until meat makes a fine paste. Season with salt to taste. Set aside in the refrigerator until pasta is ready to make.

To make the pasta, place flour on a clean surface and make a well in the centre. Add the eggs, and slowly start to incorporate the eggs into the flour with a fork, being careful not to tip the eggs out and spill them.

Begin to Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead the dough once all of the egg is incorporated, and if needed add water until the dough is workable a couple of teaspoons at a time. Knead the dough for about 10 minutes until smooth and elastic. Let the dough rest wrapped in plastic wrap at least 30 minutes.

To make the tortellini, roll out the dough on a pasta maker, lightly floured as needed to the second to last setting. Cut the pasta dough sheets into 3 centimetre squares.

Place about ½ teaspoon of filling in the centre of the pasta square. To form a tortellini, enclose the pasta filling by folding the pasta in half to form a triangle, wetting the pasta slightly with water if needed. Fold the two triangle corners together and pinch well. Continue this process until all the pasta and filling is used up.

To cook, bring a large pot of broth (about 2 litres) to a gentle boil. Add the tortellini, and cook until floating, about 4 – 5 minutes. Season with salt to taste, and serve with additional parmesan cheese.