Discover the essence of Tuscan cuisine in Lucca with this authentic Tordelli Lucchesi recipe! Packed with meats, mortadella, rosemary, and spices, these crescent-shaped pasta pockets embody true Italian comfort. Ideal for family gatherings or Sunday dinners, Tordelli Lucchesi offers a taste of tradition. Let’s cook!

A plate of Todelli Lucchesi, stuffed pasta typical of the Tuscan city of Lucca, crescent-shaped and seasoned with a red meat sauce.

Tordelli Lucchesi: Lucca-Style Stuffed Pasta

Guido Pasquariello

Tordelli Lucchesi are moon-shaped stuffed pasta filled with a rich blend of meats, mortadella, cheese, and herbs. Originating from Lucca, Italy, they vary slightly from city to city but always maintain their classic shape.

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Prep Time 50

Cook Time 30

Course First Course

Cuisine Italian

Servings people

EQUIPMENT (PAID LINKS)

Knife
Skillet
Large bowl
Pasta machine or rolling pin
Circular pastry cutter
Large pot

Ingredients

For the Pasta Dough

2 cups all-purpose flour
3 eggs

For the Filling

⅓ cup ground beef
⅓ cup ground pork
⅓ cup mortadella finely chopped
2 tablespoons stale bread cubed
1 sprig rosemary
Salt to taste
Olive oil
¼ cup grated Parmesan cheese
1 egg
⅔ cup vegetable broth
Parsley to taste

For the Sauce

1 ¾ cups meat sauce ragù

Instructions

Prepare Filling: Soak bread cubes in broth. Cook beef and pork with olive oil and rosemary in a skillet.
⅓ cup ground beef, ⅓ cup ground pork, 2 tablespoons stale bread, 1 sprig rosemary, Olive oil, ⅔ cup vegetable broth
Finish Filling: In a bowl, mix shredded mortadella, egg, cooked meat, squeezed bread, Parmesan, salt, and chopped parsley. Work the mixture with your hands to create a uniform filling.
⅓ cup mortadella, Salt to taste, ¼ cup grated Parmesan cheese, 1 egg, Parsley to taste
Make Pasta Dough: Place flour on a work surface, forming a well. Crack eggs into the well and beat with a fork, gradually incorporating the flour. Knead by hand until smooth. Alternatively, use a mixer with a dough hook.
2 cups all-purpose flour, 3 eggs
Shape Tordelli: Roll dough thinly using a pasta machine or rolling pin. Cut circles with a pastry cutter. Place a small amount of filling on each circle, fold to form a half-moon shape, and seal the edges.
Seal Tordelli: You can seal them either by squeezing the two edges of the dough between the index and thumb fingers of your hand or by holding them on the surface and pressing the edges of the dough with the tips of a fork.
Cook Tordelli: Boil salted water in a large pot. Cook tordelli for 4-5 minutes or until they float.
Sauteing Tordelli: Then transfer them directly into the pan with the hot ragù and finish cooking so that they are well covered with sauce.
1 ¾ cups meat sauce
Serve Tordelli: Serve hot and enjoy the taste of traditional Lucca cuisine!

Notes

Best served immediately.
Uncooked Tordelli can be refrigerated for a day or frozen for longer storage.

FAQ about Tordelli Lucchesi Recipe

What can I use if I don’t have a pasta machine?

You can roll the pasta dough thinly with a rolling pin. Aim for a consistent thickness to ensure even cooking.

Is there a substitute for mortadella?

Yes, you can use finely chopped ham or bologna as a substitute for mortadella.

Can I replace the meat in the filling with a vegetarian option?

Absolutely. Try using a mixture of finely chopped mushrooms and cheese as a vegetarian alternative.

How do I store uncooked Tordelli?

Uncooked Tordelli can be refrigerated for up to a day or frozen. Place them on a baking sheet in a single layer to freeze, then transfer to a freezer bag.

What if I don’t have stale bread for the filling?

You can briefly toast fresh bread until it’s slightly dry or use breadcrumbs as an alternative.

Can I use a different type of cheese instead of Parmesan?

Yes, you can use other hard cheeses like Pecorino or Grana Padano.

What’s the best way to seal the edges of the Tordelli?

You can either pinch the edges with your fingers or press them with the tines of a fork to ensure they are well-sealed.

Is there an alternative to making homemade pasta dough?

You can use store-bought pasta sheets, but the texture and taste might differ slightly from homemade dough.

How do I know when the Tordelli are cooked?

Tordelli are done when they float to the top of the boiling water, usually in about 4-5 minutes.

Can I prepare the filling in advance?

Yes, you can prepare the filling a day in advance and keep it refrigerated until ready to use.

What type of meat sauce is best for the Tordelli?

A traditional Italian ragù works best, but you can use any rich meat-based sauce you prefer.

What if I don’t have a circular pastry cutter?

You can use a small glass or cup to cut out circles from the pasta dough.

Lucca’s Tordelli: A Pasta Pocket Adventure

Have you ever tried Tordelli Lucchesi? It’s a square pasta with cool zigzag edges, filled with delicious stuff like meat and greens, and served with a yummy tomato sauce. It’s a favorite dish in Lucca, a city in Tuscany, Italy, especially around Easter. These pasta pockets look like little crescents and are stuffed with tasty ingredients like Tuscan bread, ground beef and pork, Swiss chard, and some flavorful spices.

The name “Tordelli” is pretty fun. It’s used in a local joke in Lucca to describe someone who’s a bit plump, just like these big, stuffed pasta.

What do they taste like? Well, they’re rich and comforting. The meat makes them hearty, and the bread and greens give a nice balance. It’s like having a little piece of Tuscany in every bite!

People in Lucca love to eat them during Carnival celebrations, but they’re also a popular Sunday meal. Want to learn more about Tordelli and Lucca’s food? Check out this page: Lucca Food Specialties.

Tordelli Lucchesi Recipe: The Stuffed Pasta Eaten in Tuscany