Cheese and herb tortellini in brodo

Dump the flour onto a wooden work surface, make a well and crack the eggs into it; whisk with a fork, then bring it together with a bench scraper into a cohesive ball.

Knead at least 10 minutes to a smooth, supple, tacky but not sticky dough that springs back slowly when pressed.

Wrap tightly in plastic wrap and rest at least 30 minutes at room temperature.

Finely grate the lightly frozen mozzarella and combine in a bowl with equal parts ricotta and grated Parmesan, the basil, kosher salt, pepper and nutmeg; stir until homogenous, cover and refrigerate.

Roll the dough into long thin sheets, laminating: roll, fold into thirds, roll again, repeating until smooth with no craggy edges; finish on the second thinnest setting.

Cut small rounds and top each with about a teaspoon of filling.

Moisten the bottom outside edge with a wet finger, fold over and pinch shut, then bring the two corners together in the middle and pinch.

Boil 3 to 5 minutes.

Serve in a bowl with rich broth almost to cover and plenty of grated Parmesan on top.

To freeze, freeze on a baking sheet, then transfer to a zip-top bag; boil from frozen.