Tordelli Lucchesi

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Preparation time 1 15

Cook time 1 15

Resting time 30

Total time 3

Course Pasta

Cuisine Piana di Lucca

Servings 4 people

Іngredients

For the filling:

175 g beef (6.2 oz) (any cut is fine, as long as it's not too fatty)
75 g pork (2.6 oz) (any cut is fine, as long as it's not too fatty)
50 g mortadella (1.8 oz) (optional, not always used)
80 g Swiss chard (2.8 oz) (optional, not always used)
30 g grated Parmigiano Reggiano DOP (you can also use Pecorino Toscano o a mix of them) (2 tbsp)
1 chicken egg (optional, not always used)
40 g Pane Toscano DOP (Tuscan Bread PDO) (1.5 oz) (you can also use any other kind of bread)
1 pinch nutmeg
1 bunch (flat-leaf) parsley
1 sprig pepolino (wild thyme)
4 tbsp extra virgin olive oil
Italian-style vegetable or meat, as needed (for soaking bread)
Ground black pepper, to taste
Table salt, to taste

For the pasta dough

200 g Type 00 flour (1 2/3 cups) (similar flours from other countries with different classification systems are also suitable)*
2 chicken egg
1 pinch table salt
4 l water, as needed (1 gal), for coocking
20 g coarse salt (1 tbsp), for cooking pasta

For boiling chard

Water, as needed

For serving

4 tbsp grated Parmigiano Reggiano DOP or Grana Padano DOP
Your preferred sauce (traditional Ragù Toscano (Tuscan meat sauce) or butter and sage are recommended)

Іnstructions

For the filling

Bring a large pot of water to a boil.
In the meantime, heat the oil in a frying pan. Once hot, add the beef and pork and cook until fully browned and well cooked through (cooking time will vary depending on the size of the meat pieces).
While the meat is cooking, boil the Swiss chard in the previously prepared pot of water for about 20 minutes, until tender.
At the same time, soak the bread in broth until soft.
Once the meat and Swiss chard are ready, place the beef, pork, Swiss chard, cheese, soaked bread, mortadella, nutmeg, and pepolino (wild thyme) into a meat grinder or food processor. Blend until finely minced and well combined.
Season with salt and black pepper to taste, adjusting gradually by tasting the mixture. Then add the egg and blend again until the filling is smooth and fully incorporated.

For the pasta dough

On a clean work surface, place the flour in a mound and make a well in the center and add the eggs and a pinch of salt into the center of the flour.
Gradually mix the eggs into the flour using a fork, then knead with your hands until a smooth, elastic dough forms.
Knead for about 10–15 minutes, until the dough becomes soft and uniform.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Shaping Tordelli

Roll out the dough very thin, either with a rolling pin or a pasta machine, making sure both the work surface and the dough are well floured at all times to prevent sticking.
Using a round cutter or a glass with a diameter of 8–10 cm (approximately 3.1–3.9 inches), cut circles from the dough.
Place a teaspoon of filling in the center of each circle, then fold into a half-moon shape.
Seal the edges firmly by pressing them with the tines of a fork to ensure they do not open during cooking.

Cooking

Bring a large pot of salted water to a boil.
Cook the tordelli in small batches. Once they float to the surface, reduce the heat slightly and remove them with a slotted spoon, allowing them to drain well.
Serve with your preferred sauce (traditional Ragù Toscano (Tuscan meat sauce) or butter and sage are recommended) and finish with a generous sprinkle of Parmigiano Reggiano DOP or Grana Padano DOP.

Notes:

Adjust quantities for servings

*Comparisons between the various national soft wheat flour classification systems can be found in the “Classification” section of the same page.

Keyword Pasta