Tordelli Lucchesi: Lucca-Style Stuffed Pasta
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.
Servings: 4 people
Equipment
- 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.
