My homemade sourdough tortellini is made by hand with Italian 00 flour, sourdough starter and egg, stuffed with a savory pork filling – the traditional way from Emilia-Romagna! Choose from a same-day or ferment overnight to deepen the flavor. Makes (~40-60) sourdough tortellini.
If someone makes you tortellini from scratch, hug them. It’s a labor of love. I learned this the hard way after attempting to shape 250 sourdough tortellini in one afternoon without help!
When made in small batches (a method I adopted when practicing my sourdough cavatelli and sourdough pici), the process becomes manageable and well worth the effort, earning its place as an impressive sourdough discard recipe.
To guide you through it, watch my shaping video above to start. I used a modified version of my sourdough pasta, and go through the motions slowly so you can digest it step-by-step.
My sourdough tortellini are slightly larger than the norm, made with 2×2-inch pasta squares rather than the classic 1 1/4-inch size, which I find easier to work with. I could barely wrap one tortellino around my finger!
As for the filling, it’s prepared the traditional way using the crown jewels of Emilia-Romagna: prosciutto, mortadella and pork loin.
How To Make Sourdough Tortellini {Step-By-Step Recipe}
Step 1: Make The Pasta Dough
I do this in the food processor, which you’ll need for the filling too. It makes sense! Process the flour (I use Italian 00 flour), eggs, and sourdough starter until the dough comes together. It might look like “crumbs” instead of a ball. This is fine – just bring it together with your hands.
Cover and rest briefly, then knead until smooth. The food processor did most of the kneading for you, so don’t go crazy here. A few minutes is fine.
Wrap tightly in plastic wrap and rest for 1 hour, or chill overnight for deeper fermentation. Wipe out the food processor bowl to make the filling.
Step 2: Make The Pork Filling
Sauté the pork loin first, then process with the rest of the filling ingredients. It should stick nicely when pinched together with your fingertips. If using fresh grated nutmeg which I highly suggest, save some to make my famous Ragù Bolognese. The taste is exquisite. Cover the filling and chill until ready to use (this step can be done 1 day in advance).
Step 3: Roll The Dough Into Pasta Sheets
I have the KichenAid roller attachment, so that’s what I use to roll thin pasta sheets. A hand-crank pasta machine works too. I don’t recommend rolling the dough by hand with a rolling pin unless you’re very experienced. It takes time, patience, and ample space to do it.
Thin sheets is the name of the game here. Once folded to shape tortellini, it becomes a single thickness. So, if you start out too thick the tortellini will be chewy; too thin and they’ll look like wontons. It takes a bit of practice.
Here’s my personal rolling formula: (3x) on setting #1. Then (2x) on settings #2-4. When you get to #5, only send it through once. In my experience, if it goes through again on #5 the pasta sheet crumples up.
Step 4: Cut Into Squares
Working with 1 sheet at a time, cut into 2×2-inch squares with a large knife or pastry wheel.
Step 5: Fill The Tortellini
Place ~2g or a rounded 1/4 tsp. of the filling into the center on the pasta square. I prep most of the filling into hazelnut-sized balls first, then assemble. It goes faster this way.
Step 6: Shape The Tortellini
You shape tortellini 2 ways: on a flat wooden surface which is idea for beginners – it will give you more control – or in your hands when you’re ready to go faster. I demo both methods in my video.
Fold the pasta square over the filling to create a triangle, pushing out the air. Press to seal the edges (if the dough is dry, brush with a tiny bit of water). Then push your thumb into the bottom of the filling to create a little indent.
In one movement: wrap one corner around your index finger to meet the side. Press together to seal. And that’s it! You have your first tortellino!
Now go back and shape the rest, placing them on a lined sheet pan dusted with semolina flour as you work.
How To Store & Serve Sourdough Tortellini
Sourdough tortellini can be stored in the fridge on a semolina-dusted sheet pan, covered, for up to 6 hours (I use this high-sided pan w/ lid). No touching, they will stick. They might puff up a bit too.
Now, some pasta-makers will ferment their shaped tortellini overnight; I don’t always do this. The potential risk is sogginess and the “sour” flavor might develop too much. This is an FYI based on my findings, so feel free to experiment.
As an alternative, freeze your sourdough tortellini immediately after shaping. Again, this is why the pan w/ lid I use is so convenient; just pop the whole thing in the freezer. No need to transfer the tortellini into ziptop bag afterwards, which ultimately avoids breakage too.
Tortellini en brodo (broth) is the traditional way to serve these plump little pasta rings. I have a recipe coming soon for that. Or, try a rich cream sauce. We love it with tomato sauce too!
Food Styling & Photography: Saltwater Studio
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
Scratch-Made Sourdough Tortellini
- Prep Time: 2 hrs 30 minutes (including rest time)
- Total Time: 0 hours
- Yield: Serves 3 to 4 (~40–60 tortellini, depending on size) 1x
- Category: Sourdough Discard Recipe
- Method: Hand-Shaped
- Cuisine: Italian
Description
My homemade sourdough tortellini is made by hand with Italian 00 flour, sourdough starter and egg, stuffed with a savory pork filling – the traditional way from Emilia-Romagna. Choose from a same-day option for ferment overnight to deepen the flavor. Serve in brodo or a rich cream sauce. My kids love it with tomato sauce too!
Ingredients
For the Pasta
- 200 g Italian Tipo 00 flour
- 2 whole large eggs (~110 g cracked weight without the shell)
- 20 g sourdough starter (active or good-quality discard) See Note 1
- Fine semolina flour, for dusting
For the Pork Filling
- ~7 g (1/2 tbsp.) butter
- 50 g (1.75 oz) pork loin, cubed
- 50 g (1.75 oz) prosciutto, roughly chopped
- 50 g (1.75 oz) mortadella, roughly chopped
- 75 g (heaping 1/2 cup) ground Parmesan cheese
- 9 g (1/2) egg yolk
- Freshly grated nutmeg
Tools You Will Need:
- Digital scale
- Roller attachment for KA stand mixer or hand-crank pasta machine
- Sheet pan w/ lid
- Food processor (optional)
Instructions
Step 1: Make the Pasta Dough:
- Add the flour to a food processor. Lightly beat the eggs in a small bowl. Pour eggs over the flour, followed by the sourdough starter. Process until the dough comes together. See Note 2
- Remove the dough to a lightly floured wooden surface (use 00 flour).
- Cover with an upturned bowl and let rest for 3-5 minutes. Then, knead by hand for 1-2 minutes (the food processor did most of the kneading for you). If the dough is a bit sticky, add a sprinkle of flour to correct the texture. It should feel smooth, supple, and chalky on the surface when finished.
- Form the dough into a ball, cover tightly with plastic wrap, and rest for 1 hour at room temperature. Make the filling while the dough rests. See Note 3.
Step 2: Make The Pork Filling
- Melt the butter in a small skillet over medium heat. Sauté the cubed pork loin until light golden brown and cooked through.
- To a food processor: Add the pork (with pan drippings), prosciutto and mortadella.
- Add the egg yolk, parmesan cheese and freshly grated nutmeg to taste.
- Process until a smooth paste forms. You will need to stop the machine and scrape down the sides of the bowl at one point. The filling should stick together when pinched with your finger tips (try rolling it into a hazelnut sized ball). Cover and chill until ready to use. The filling can be made 1 day in advance.
Step 3: Roll the Dough into Pasta Sheets:
- Cut the dough into quarters (wrap the remaining pieces).
- Working with one dough at a time: roll it into a 6-8 inch oval disc with a regular rolling pin. You want it the approximate width of your pasta machine.
- Send the disc through the roller attachment (or pasta machine) (3x) on #1. Then (2x) on settings (#2-4). Then 1x only, on setting #5. If at any point the dough becomes soft, doughy, or sticky, dust with a bit of fine semolina flour. When finished, the pasta sheet should be thin, but not translucent. Refer to my video in the post for guidance.
Step 4: Cut Pasta Sheets Into Squares
- Lay the pasta sheet on your work surface. Try not to dust your surface with flour; it will be hard to seal the tortellini.
- Trim the edges and cut into 2×2 inch squares with a large knife or pastry wheel.
- Keep the squares covered at all times. You will work in batches.
Step 5: Fill The Tortellini
- Place ~2 g (1/4 tsp. rounded) of the filling into the center of each square. I roll it into little hazelnut sized balls first, then assemble and shape all at once. The goal is to make the tortellini look plump and filled, so if you need to add more filling to achieve this look, go for it. There’s nothing worse than under-filled stuffed pasta.
Step 6: Shape The Tortellini
- Fold diagonally to create a triangle.
- Seal the edges, pushing out any air near the filling. If your dough is dry and doesn’t seal easily, lightly brush the very outer edges with water.
- Push the tip of your thumb into the bottom of the filling to create a little indent, then wrap the corner tip around your index finger to meet the other corner tip. Press gently to seal. This is one movement.
- Set shaped tortellini on a parchment-lined sheet pan dusted with semolina flour and keep covered at all times. They will dry out. if you don’t have a sheet pan w/ lid, use an inverted sheet pan to cover the tortellini. Repeat to roll, cut and shape the rest of the tortellini. See Note 6.
To Store:
Cover and chill the tortellini for up to 6 hours. As mentioned in my post, too long in the fridge might cause sogginess and/or too much of a developed sour flavor. Alternatively, freeze directly on the sheet pan. Transfer to an airtight container.
Notes
- For the sourdough starter: use active, discard, or recently fed & collapsed starter. Feed with all white flour.
- When making the pasta dough: if it doesn’t form into a ball after processing (and it just looks like “doughy crumbs”), stop the machine and push the dough together with your hands. It should stick together nicely.
- The texture of your pasta dough will depend on the consistency of your sourdough starter AND the current ambient temperature. The longer the dough rests, the softer it will get. However, resting the dough is the key to its elasticity and longer pasta sheets which = higher tortellini yield. Keep this in mind and adjust your rest time as needed.
- For the Italian Tipo 00 flour, I use Molino Grassi organic flour. Do not use American 00. The tortellini will be too chewy.
- When filling and shaping your tortellini, it’s like a race against the clock (the dough will dry out). I roll one pasta sheet at a time, pre-shape the filling into little balls, then assemble and shape all at once.
- Your final tortellini yelled will depend on the length of your pasta sheets, which depends on the elasticity of the dough. Don’t worry about this too much. You will have at least 45 pieces.
Artisan Sourdough Made Simple
A beginner’s guide to delicious hand-crafted bread with minimal kneading.
Buy now