Tortellini in Chicken Broth

Put the chicken, potato, carrot, celery and onion in a large stockpot with a pinch of salt. Add the cold water, bring just to the boil, then cover and simmer gently for 2 hours, skimming the surface when needed.

Strain the broth through a fine sieve into a clean pan. Discard the vegetables and bones, then keep the broth hot or cool and refrigerate it if preparing ahead.

For the pasta, pile the flour on a work surface and make a well. Add 2 eggs and gradually draw in the flour with a fork. Knead for 8–10 minutes until smooth and elastic, shape into a disc, wrap and rest in the fridge for 30 minutes.

Heat 1 tbsp oil in a small frying pan over a medium heat. Cook the pork for 3–4 minutes until browned and cooked through, then cool completely.

Blend the cooled pork with the prosciutto and mortadella in a food processor, or mince everything very finely with a knife. Mix with 1 egg, the nutmeg and Parmesan, then season with pepper and a little salt. Cover and chill.

Divide the dough into 3 pieces. Roll one piece through a pasta machine from the widest setting down to a very thin sheet about 8cm wide, keeping the remaining dough covered.

Cut the sheet into 4cm squares. Put about 1/4 tsp filling in the centre of each square, fold corner to corner into a triangle and press the edges firmly to seal.

Bring the two long corners around your fingertip and pinch them together to make a small ring. Place the tortellini on a lightly floured tray and repeat with the remaining dough and filling.

Bring the strained broth to a gentle boil and season to taste. Add the tortellini and cook for about 3 minutes, until they float and the pasta is tender.

Ladle into warm bowls and finish with extra Parmesan and a small drizzle of olive oil.