To make the stuffing, cut the pork into smallish cubes and mix with a finely minced battuto of the garlic and rosemary, a generous salt and pepper. Let the pork marinate for at least a couple of hours.

Sauté the pork in butter over gentle heat. When the pork is cooked through, transfer it to a food processor, leaving the butter and bits of garlic and rosemary behind.

Add the mortadella and prosciutto to the food processor and process using the pulse function until you have a finely minced and fairly homogenous mixture. Add egg, grated cheese and nutmeg, then let it process until you have a very fine paste. The mixture should be quite dense and almost complete dry. If it is either a bit loose or a bit wet, add more cheese or some breadcrumbs. Taste for seasoning; the mixture should be very savory—if not, add more salt.

The stuffing is now done. Set it aside in a bowl and refrigerate until you are ready to stuff your tortellini. (A spell in the fridge, besides avoiding spoilage, helps firm up the mixture, which makes it easier to work with as well.)

Now make a batch of fresh egg pasta, following the master recipe. You want to roll out the pasta into thin sheets. (NB: On my KitchenAid pasta attachment, I find that ending with the 5 setting works well.)

Cut the pasta into squares and add the stuffing. Take a sheet of pasta and lay it out on a clean, flat, lightly floured surface. Cut the sheet into small squares, about 3-4cm (1 to 1-1/2 inches) wide.

Now take your stuffing and place a small dot of it in the middle of each square. Some recipes will say to use a 1/4 teaspoon per, but for me a measurement like that is practically meaningless and, in any event, if you actually try to measure each bit of stuffing, you'll be at it all day. When in doubt, use less than you think you need.

Form each tortellino by folding each square into triangles, taking one end and pulling it over the stuffing to touch the other end. Don't try to line up the points exactly. They should be ever so slightly askew to give the tortellino its classic look. Now take the two points at the 'base' of the triangle and twirl them around your index finger, attaching them on the other side of your finger to form a kind of ring. As you form each tortellino, place it on a dry towel, preferably one that has been draped over a baking rack, which allows for even air-flow above and below.

Cooking. Boil the tortellini in well-salted water (or, even better, in broth) until done. You don't want them al dente in the manner of pasta secca. They should be tender without being mushy, either. The time it takes will vary wildly according to how long they have been drying, but in no event should it take longer than a few minutes.

Serve immediately either in broth or with a sauce.