Tortellini in Brodo

Place chicken wings, beef shank bone, beef marrow bones, onion, carrot, celery, and garlic into a large stockpot. Cover with water.

Bring to a boil, then reduce heat to a very gentle simmer. Skim off any scum that rises to the top. Simmer for at least 4 hours, or until the broth is rich and flavorful.

Strain the broth through a fine-mesh sieve into a clean bowl. Discard the solids. Allow the broth to cool slightly, then chill in the refrigerator overnight. This allows the fat to solidify on top for easy removal.

On a clean work surface, create a well in the flour. Beat the eggs and pour them into the well. Use a fork to gradually incorporate the flour from the sides into the egg mixture until a thick, pancake-like batter forms.

Using a bench scraper, start to pull the flour from the edges into the wet mixture. Continue to incorporate until a shaggy dough forms. Then, use your hands to knead the dough on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic.

Shape the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes to allow the gluten to relax and the dough to hydrate.

Heat butter in a skillet over medium-high heat until melted and lightly browned. Add the ground pork, season with salt and pepper, and break it up into small pieces with a wooden spoon. Cook until browned and caramelized.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.

Transfer the cooked pork and its juices to a food processor. Add the mortadella, prosciutto, grated Parmigiano Reggiano, nutmeg, egg, and black pepper. Process until a homogenous mixture forms.

Scrape the filling into a bowl and set aside to cool completely before using.

Take the rested pasta dough and flatten it slightly. Using a rolling pin (or a matarello for a traditional touch), roll the dough out thinly, turning it 90 degrees periodically, until it's almost translucent. Aim for a thickness where you can almost see through it.

Use a pasta cutter or a sharp knife to cut the dough into 1 1/4-inch squares. You should get about 4-5 rows of squares from the sheet.

Place a small amount of filling (about 1/2 teaspoon) in the center of each square. You can use a tiny bit of water to help seal if the dough feels dry.

Fold the square in half to form a triangle, pressing the edges to seal and remove air. Then, bring the two bottom corners together, wrap them around your index finger, and press them to seal, creating the tortellini shape.

Place the formed tortellini on plastic wrap to prevent sticking. Cover with more plastic wrap to keep them from drying out while you work. Repeat with remaining dough and filling.

In a large pan, heat the strained and chilled broth until it reaches a gentle simmer. Add salt to taste.

Carefully add the tortellini to the simmering broth. Cook for 3-5 minutes, or until they float to the surface and are tender.

Ladle the tortellini and broth into shallow bowls. Grate fresh Parmigiano Reggiano over the top. Serve immediately.