First Step: Prepare the broth in advance using meat and aromatic ingredients, simmering it low and slow for the best flavor, which takes about 1 hour in a pressure cooker or 3 hours for capon broth. Gather 400 g tortellini ingredients, including the listed filling components, and finely chop the vegetables for your base.

Second Step: Cook the pork shoulder or neck in 30 grams unsalted butter with 3 grams salt until no longer pink, then add 1/2 cup dry white wine and simmer until the alcohol evaporates; use broth as needed to finish cooking without overdoing it. Let it cool before processing.

Third Step: Process the cooled pork, 150 grams prosciutto, and 200 grams mortadella into a fine mix, then blend with 1 egg, generous freshly grated nutmeg, 100 grams aged Parmesan, salt, and some reserved cooking liquid for a soft filling. Refrigerate this for at least 3 hours or overnight to let flavors meld.

Fourth Step: Make the pasta dough by forming a well with 400 grams flour, adding 4 large eggs in the center, and kneading until smooth. Rest it wrapped for 30-60 minutes before rolling.

Fifth Step: Roll out the dough thinly and cut it into 3 cm squares. Place a small hazelnut-sized piece of filling on each, fold into a triangle, seal the edges, and pinch the corners to form the classic tortellini shape.

Sixth Step: Let the tortellini air dry on a rack until slightly dry. To serve, bring the broth to a boil, add the tortellini, and cook until they float, about 3-4 minutes, then cover off heat for 1 minute.