Classic Tortellini

Dough Recipe:
325g 00
218g egg yolk
71g whole egg
3g salt

Filling Recipe:
classic tortellini filling
1/2 lbs pork shoulder, cubed
1/4 lbs prosciutto, chunks
(ideally not thinly sliced package - if you ask the deli-butcher for nubs, end pieces, or butts, you may get a better deal)
1/4 lbs mortadella, cubed
1/4 lbs, parmigiano reggiano, grated
1 egg
lots of black pepper | nutmeg | salt
(serves 4-6 people)
1. grind all meat together in a meat grinder attachment with 3/16" die
(alternatively, pulse in a food processor, until finely ground and homogenous)
2. using the paddle attachment, whip together the egg, cheese, meat, and seasonings
3. form a small meatball and poach in a small pot of simmering water for 2 minutes.
4. taste and adjust seasoning as necessary - *note it should be aggressively seasoned