Folding Tortellini

Cut thin egg pasta into 4 cm squares. Put a pea-sized dot of filling in the center; in Bologna it's mortadella, prosciutto, pork loin and Parmigiano. Fold the square into a triangle and press the edges shut. Then bend the long side around your fingertip and pinch the two corners together, letting the tip of the triangle fold back. That's the navel shape. It's slow work at first. Serve them in a clear capon or beef broth. Larger ones with ricotta and herbs are tortelloni.