We Make Tortellini In Italy | Sourced: Italy | Refinery29

Sourced: Italy follows food blogger (https://impatientfoodie.com/) and Refinery29's Executive Food Editor Elettra Wiedemann through her thrilling trip to Italy in search of how the Italians make some of the best food in the world.

Most people agree that no matter the style, there is nothing as delicious as fresh pasta. Join Elettra and the "The OG's" of pasta making to watch how real Italians perfect the art of tortellini.

ABOUT REFINERY29
Refinery29 is a modern woman's destination for how to live a stylish, well-rounded life. http://refinery29.com/

RELATED CONTENT
Read More about Elettra's Journey: http://r29.co/2kn5sPT

SEE MORE REFINERY29 VIDEOS
http://refinery29.com/video

SUBSCRIBE TO REFINERY29
Subscribe to the Refinery29 channel: http://bit.ly/subscribe-to-r29
For the latest trends and videos, visit: http://refinery29.com
Like Refinery29 on Facebook: https://facebook.com/refinery29
Follow Refinery29 on Twitter: https://twitter.com/refinery29
Heart Refinery29 on Instagram: https://instagram.com/refinery29/

TALENT
Follow Elettra Wiedemann on Instagram: https://instagram.com/impatientfoodie

RECIPES
R29's executive food editor, Elettra Wiedemann traveled to Italy for a behind-the-scenes look at some of her favorite ingredients. Along the way she picked up some new cooking skills to apply back at home. Read about her adventure and get more authentic Italian recipes here.

How To Make Bucatini Al Pomodoro: http://r29.co/2kn9qrI
Ingredients
1 can crushed tomatoes
2 garlic cloves
1 handful basil
Olive oil
Salt
Parmigiano Reggiano
Basil leaves

*Instructions
1. Smash, chop, and sauté the garlic in a little olive oil for about a minute over medium-high heat.
Add a few basil leaves, 1/2 teaspoon of salt, and sauté for another 30 seconds.

2. Add the tomatoes and allow to simmer for up to 10 minutes. Meanwhile, bring a pot of water to boil, adding about a teaspoon of salt once it’s boiling.

3. Drop the bucatini into the water vertically (not horizontally!), and cook until just underdone. Use tongs to transfer the pasta to the sauce, and mix it all together while you cook it a little bit longer. Add a few tablespoons of pasta water if the sauce needs liquid.
4. Serve with grated Parmigiano Reggiano and some torn-up basil leaves.

How To Make Tortellini In Broth: http://r29.co/2kLZSDU
Ingredients

*Pasta
1 egg
About 1 cup soft wheat flour
2-3 quarts chicken broth

*Filling
1/4 pound ground pork loin
1/4 pound ground Parma ham
1/4 pound ground mortadella
Butter
About 1 cup of freshly grated Parmigiano-Reggiano

*Instructions
1. Make the filling: Over medium heat, melt the butter and add the pork loin. Fry it until it’s cooked through, without over-browning. Thoroughly mix in the ham and mortadella, then remove from heat. Mix in the Parmigiano.

2. Make the pasta: Make a well with the flour on a large cutting board or other surface. Crack the egg inside the well and begin to mix the egg with a fork, bringing in more and more four as you do.