Tortellini en Brodo

What's a better way to spend your day off than making homemade pasta? Jackie and I searched deep down to our inner Italiana roots and made our Tortellini en Brodo entirely from scratch. We got down and dirty or at least her dining room table did as we rolled out dough from flour and eggs and made some bella sheets of pasta. Not bad for a couple of first-timers. I say forget the jam idea. We might go into the business of pasta making because by the time I got to tortellini #50, I had some good-looking stuffed pasta. Boil those and spoon over some homemade chicken broth. Add some parsley and Parmesan and you've got a couple of true Italian ladies just trying to be like their great-great grandmothers.

Recipe for the tortellini stuffing:

1/8 lb. mortadella, diced

1/4 lb. prosciutto, diced

1/4 lb. chicken meat (from the stock, preferably dark meat)

2 tsp. parmigiano (although I think we put in a whole lot more)

1 egg