Christmas it is not Christmas without tortellini. Why should anyone with celiac disease renounce this delicious tradition? On the market they are ready, gluten-free. But the joy and satisfaction of preparing them at home will be another. The ritual of kneading, spreading and filling is also perpetuated by using suitable flours. A portion only for the celiac guest (or landlord)? Or all gluten-free: they are delicious! And they do not present greater difficulties than the classic recipe. The important thing is to choose the right flour: they can be bought ready-made mixtures of gluten-free flour, specially designed and balanced for egg pasta. Alternatively you can opt for a mixture, in equal parts of rice and corn flour. Furthermore, it is fundamental to work pasta for a long time, to then give it adequate rest. Once ready, you can boil the tortellini in the capon broth, as usual, and serve them in the cooking broth. If you prefer a "dry" dish, you can cook them in boiling salted water and serve them with butter and parmesan.

The recipe for gluten-free tortellini for Christmas

Ingredients for 4 people

For the egg pasta

300 g of gluten-free flour
4 eggs
Rice flour
1 pinch of salt

For the stuffing

300 g of pork loin
100 g of mortadella allowed
100 g of raw ham allowed
150 g of grated Parmigiano Reggiano
1 egg
butter
nutmeg
salt

Capon broth for serving and cooking

Method

For pasta

Break the eggs into a bowl, beat them with a fork, add the flour and salt, then start kneading. When the mixture has taken on consistency, continue to work it energetically on the work surface. Knead for a long time, until it is no longer sticky. You can use the kneader. Form a loaf, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

For the stuffing

Cut the loin into pieces and roast it in a knob of butter, salt, cook and leave to cool; pass the meat to the meat grinder together with the mortadella and ham. Add the Parmesan, egg and nutmeg and mix thoroughly.

Roll out the dough to obtain a thin layer, using the special machine. On the work surface floured with rice flour, lay the pastry and cut it into squares of 3.5 cm on the side. Place a little filling on each square, fold the dough into a triangle and press the edges with your fingers. Slightly bend the outer corner of the triangle and loop it around the finger.

While making tortellini, the remaining dough should be kept covered with a sheet of plastic wrap, so that it does not dry out. Boil the tortellini in the capon broth and serve in their cooking broth.

Preparation time: 2 hours + 1/2 hour of rest