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Truffle Tortellini en Brodo

Truffle Tortellini en Brodo

Mise en Place

  • Cutting Board
  • Knife
  • Fork
  • 2 oz Ladle
  • ¼ cup Measuring Cup
  • Cloth Napkin / Tea Towel
  • Rolling Pin
  • Baking Sheet
  • 2 qt Pot
  • Large Pot
  • Slotted Spoon
  • Strainer
  • Peeler or Truffle Shaver
  • Medium Mixing Bowl


( * Please keep refrigerated before class )

  • ¼ cup 00 Flour
  • ½ cup Semolina
  • 2 ea Eggs*
  • ½ tbsp Olive Oil
  • 7 oz Ricotta Farce*
  • 2 ea Egg Yolks*
  • 16 oz Chicken Broth*
  • 1 ea Shallot
  • 1 ea Egg, for egg wash*
  • 1 oz Parmesan Rind*
  • 3 sprig Thyme*
  • 1 packet Balinese Truffle Salt
  • 1 oz Parmesan Cheese*
  • 1 clove Garlic*
  • 6 ea Black Peppercorns
  • 1 oz Dried Mushrooms
  • 1 jar Truffle Carpaccio*

Prep During the Class

  1. Fill the large pot with water and cover with a lid, heat over medium-low heat.
  2. Peel and dice the shallot, crush the garlic with the palm of your hand.
  3. Place the diced shallot, Parmesan rind, thyme, crushed garlic, and peppercorns in the 2 qt pot. Add all of the broth to the pot and bring to a simmer. Continue simmering lightly while preparing the rest of the dish. This is the mushroom brodo.
  4. Combine flour and semolina in a bowl and mix together. Remove ¼ cup for bench flour.
  5. Lay the flour and semolina mix out onto a countertop and form a well in the center.
  6. Add the eggs, egg yolks, and olive oil into the center of the well. Mix with a fork.
  7. Using your index finger, slowly incorporate the flour into the eggs; form into a shaggy ball.
  8. Knead the dough for 5-8 minutes. Cover with plastic wrap and allow to rest.
  9. Roll the dough out into a very thin sheet, dampen the napkin and lay over the pasta sheet.
  10. Cut the pasta into small rounds and form the tortellinis, transfer to a dusted baking sheet.

How to Cook

  1. Adjust the seasoning of the brodo with Balinese Truffle Salt. Strain into another pot or bowl and keep hot.
  2. Lightly season the pot of boiling water with salt and cook the tortellini for 3-4 minutes.
  3. Remove the tortellini from the pot and plate them in your perfect serving bowl.
  4. Using a ladle, ladle some of the mushroom brodo on top of the tortellinis.
  5. Shave some Parmesan cheese over the tortellinis and top with Truffle Carpaccio.
  6. Add one last sprinkle of Balinese Truffle Salt and dig in!
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