Method

Prepare the filling: Wash and cook the potatoes in their skins in salted water. Once cooked, peel the potatoes and press them through a potato ricer. Stir in the butter, allowing it to melt into the warm potatoes, then mix in the Parmigiano Reggiano and salt. Let this mixture cool before adding the egg to bind everything together.

Make the dough: In a large bowl, combine the flour, eggs, and salt. Gradually add water if needed to form a soft dough. Knead it until smooth, then cover and refrigerate for at least one hour to rest.

Form the tortelli: After resting the dough, roll it out using a pasta machine or rolling pin. Roll it thin, starting at the highest setting on your machine, and gradually moving to the lowest. Dust the surface with flour to prevent sticking. Then, create small balls of the potato filling, spacing them about 3 cm apart on one side of the dough. Fold the dough over the filling, sealing the edges by pressing out any air. Use a pasta wheel or knife to cut them into individual tortelli.

Cook the tortelli: Bring a large pot of salted water to a boil. Drop the tortelli in and cook for about 5 minutes, depending on the thickness of the pasta. Once they rise to the top, they’re ready.

Serve: Melt butter in a pan and toss the tortelli in it. Sprinkle with more Parmigiano Reggiano before serving.

Variations and Tips:

For a gourmet touch, consider adding black truffle to the melted butter and Parmigiano Reggiano sauce.

Substituting ingredients: If you're looking for a lighter version, you can substitute the butter in the filling with olive oil or vegan butter for a dairy-free option.

Potato filling variation: You can also add herbs like nutmeg or thyme to the potato filling for extra flavor.