Chicken broth with tortellini
—·Italian
Chicken broth with tortellini
Ingredients
For the tortellini
- 200g '00' flour, plus extra for dusting
- 2 large eggs
- 50g Parmesan cheese, finely grated
- a pinch of nutmeg
For the broth
- 1 whole chicken (approx. 1.5kg)
- 2 carrots
- 2 sticks of fennel
- 1 leek
- 4 sprigs of thyme
- 2 bay leaves
- 10 black peppercorns
- 2 litres water
- a knob of butter
- 200g fresh tortellini
- a handful of tarragon
- Parmesan cheese, grated
Instructions
4 steps
- 1
Add to a bowl. Pick, chop and add the tarragon (saving some of the leaves for later) along with a generous grating of Parmesan. Season with salt and black pepper, and allow to cool.
- 2
Return the broth to the heat and bring it to the boil. Trim, roughly chop and add the carrots and fennel, then simmer for 15 minutes.
15 min - 3
Divide the dough into 6 pieces. Lightly dust a tray with flour.
- 4
Use a pasta machine (or floured rolling pin) to ro
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
528cal
