Homemade pasta filled with potatoes specialty of Mugello
The tortelli di patate are the typical pasta from Mugello area in Tuscany
It’s fresh pasta filled with boiled potatoes and then served with Bolognese ragù sauce,
wild boar and duck sauce. It’s a very simple, but tasty dish that has been renowned since the Renaissance,
when tortelli were actually filled with chestnuts since potatoes started to be used in the 19th century.
This specialty from Mugello is one of our best dish in the menu: we prepare tortelli mugellani every day by hand in our restaurant in Firenzuola.
Here our recipe:
- for the pasta:
- 5 eggs
- 500 gr of flour
- 1 pinch of salt
- for the filling:
- 500 gr of potatoes
- garlic
- parsley
- salt and pepper
- nutmeg
First off boil the potatoes with the skin and when cooked smashed them.
Add salt, pepper, parsley and nutmeg, mix it all and then put it apart.
Now it’s time to prepare the fresh past so put all the flour on the kitchen table, add the eggs and start kneading until the dough is smooth and elastic.
Roll out the pasta and put a spoon of the filling every 3-5 cm; cover with pasta and cut it into squares or rectangles.
Boil for few minutes and serve with ragu sauce!
