{"id":3978,"date":"2026-05-05T08:45:21","date_gmt":"2026-05-05T08:45:21","guid":{"rendered":"https:\/\/www.luccaapartmentsandvillas.co.uk\/blog\/?p=3978"},"modified":"2026-05-05T08:45:43","modified_gmt":"2026-05-05T08:45:43","slug":"tortelli-lucchese","status":"publish","type":"post","link":"https:\/\/www.luccaapartmentsandvillas.co.uk\/blog\/tortelli-lucchese\/","title":{"rendered":"What Is Tortelli Lucchese?"},"content":{"rendered":"\n

In the heart of Lucca, Tortelli alla Lucchese<\/strong>, known locally as “tordelli,” is a rich, meat-filled pasta served with slow-cooked rag\u00f9, and is found on nearly every traditional restaurant menu in Lucca.<\/p>\n\n\n\n

This complete guide explores what is Tortelli <\/strong>Lucchese<\/strong>, traces its history, provides an authentic Tordelli <\/strong>Lucchese recipe<\/strong> (yes, with “d” instead of “t”), and reveals where you can try the best versions in Lucca.<\/p>\n\n\n\n

Tortelli <\/strong>alla Lucchese<\/h2>\n\n\n\n

What is Tortelli <\/strong>Lucchese?<\/strong> At first, Lucchese Tortelli <\/strong>resemble ravioli, but this comparison ends there.<\/p>\n\n\n\n

These crescent-shaped pastas are distinctly Lucchese<\/em>, with a thicker pasta dough than the northern Italian version.<\/p>\n\n\n\n

The term “tordello” is exclusively used in Lucca<\/a>, Viareggio<\/a>, and parts of Lunigiana<\/strong>, while the rest of Italy calls similar pasta “tortelli” or “tortellini.”<\/p>\n\n\n\n

The name “tordello” likely comes from the Latin word “tortum,” meaning “twisted” or “turned,” referring to how the dough is sealed. <\/p>\n\n\n\n

What does tortelli alla Lucchese look like?<\/strong><\/h3>\n\n\n\n
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  • Half-moon or crescent shape (never square like traditional tortelli)<\/li>\n\n\n\n
  • Thicker pasta dough that stands up to boiling and heavy sauce<\/li>\n\n\n\n
  • Rich meat filling with beef, pork, bread, and greens<\/li>\n\n\n\n
  • Traditionally served with slow-cooked meat rag\u00f9<\/li>\n\n\n\n
  • Associated with Sunday meals and festive occasions<\/li>\n\n\n\n
  • Each family maintains their own “secret” recipe variations<\/li>\n<\/ul>\n\n\n\n
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    Origins of Lucchese tordelli<\/h2>\n\n\n\n

    The origins of Lucchese tortelli<\/strong> trace back to medieval Tuscany. Like many Italian regional specialities, Tordelli <\/strong>alla Lucchese<\/strong> was a way to transform leftover meat, stale bread, and garden greens into something celebratory for Sunday dinners and holidays.<\/p>\n\n\n\n

    Authentic ingredients for the traditional recipe<\/h2>\n\n\n\n

    Creating authentic tortelli Lucchese<\/strong> requires understanding that there is no single “official” recipe. Instead, countless variations exist; however, certain core ingredients and principles remain consistent across all authentic versions.<\/p>\n\n\n\n

    The pasta dough is made from type 00 flour<\/strong>, whole eggs<\/strong>, olive oil<\/strong> and salt<\/strong>. <\/p>\n\n\n\n

    The filling must include mixed meats, greens, bread, and aromatic herbs.<\/p>\n\n\n\n

    Filling ingredients:<\/strong><\/p>\n\n\n\n

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    • Mixed meats:<\/strong> 200g minced beef + 200g minced pork (or leftover roasted meat, finely minced)<\/li>\n\n\n\n
    • Swiss chard or spinach:<\/strong> 200g, cooked and finely chopped (some families add bitter greens)<\/li>\n\n\n\n
    • Stale bread:<\/strong> 200g Tuscan bread without salt, soaked in broth and squeezed<\/li>\n\n\n\n
    • Eggs:<\/strong> 2 whole eggs (binds the filling)<\/li>\n\n\n\n
    • Grated cheese:<\/strong> 2 tablespoons Parmigiano-Reggiano + 1 tablespoon Pecorino<\/li>\n\n\n\n
    • Aromatics:<\/strong> Fresh thyme, rosemary, marjoram, or parsley<\/li>\n\n\n\n
    • Spices:<\/strong> Nutmeg (essential), black pepper, occasionally a pinch of cinnamon<\/li>\n\n\n\n
    • Optional additions:<\/strong> Some families add mortadella (50-100g, finely diced), pine nuts (2 tablespoons), or raisins (1 tablespoon)<\/li>\n<\/ul>\n\n\n\n

      Step-by-step preparation and shape<\/h2>\n\n\n\n

      Making the tortelli Lucchese recipe<\/strong> from scratch requires time and patience. Here’s how to prepare authentic tordelli.<\/p>\n\n\n\n

      Preparing the filling (make this first):<\/h3>\n\n\n\n

      Step 1:<\/strong> In a pan with olive oil and thyme, brown the mixed minced meats over medium heat, breaking them into small pieces. Cook until no pink remains, then drain excess fat and discard the thyme. Set aside to cool completely.<\/p>\n\n\n\n

      Step 2:<\/strong> Soak the stale bread in warm broth for 10 minutes. Squeeze out excess liquid thoroughly; too much moisture makes the filling soggy. Crumble the bread into a large bowl.<\/p>\n\n\n\n

      Step 3:<\/strong> Add the cooled meat, chopped cooked Swiss chard, eggs, both cheeses, finely chopped herbs, nutmeg, salt, and pepper to the bowl. Then mix thoroughly until all ingredients blend into a cohesive filling. Once combined, cover the bowl and refrigerate for at least 1 hour, as this resting time makes the filling much easier to work with when assembling the tordelli.<\/p>\n\n\n\n

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      Making the pasta dough:<\/h3>\n\n\n\n

      Step 1:<\/strong> Create a mound with the flour on a clean work surface. Make a well in the centre and crack the eggs into it. Add the olive oil and a pinch of salt.<\/p>\n\n\n\n

      Step 2:<\/strong> Using a fork, gradually incorporate the flour into the eggs, working from the inner walls of the well outward. Once the mixture becomes too thick for the fork, begin kneading by hand.<\/p>\n\n\n\n

      Step 3:<\/strong> Knead the dough for 10-12 minutes, stretching and folding it repeatedly until it becomes smooth, elastic, and no longer sticky. Wrap in cling film and rest in the refrigerator for 30 minutes.<\/p>\n\n\n\n

      Shaping the tordelli:<\/h3>\n\n\n\n

      Begin by dividing the rested dough into quarters. Roll the dough through a pasta machine for thin and even sheets. Alternatively, you can roll by hand to about 2mm thickness. <\/p>\n\n\n\n

      Once rolled, use a round cutter or glass to form circles. Next, place a generous teaspoon of filling in the centre of each circle, being careful not to overfill. <\/p>\n\n\n\n

      After adding the filling, brush the edges lightly with water or beaten egg. Then fold the circle in half, creating the half-moon shape, and press to seal. <\/p>\n\n\n\n

      Finally, arrange the finished tordelli on a floured tray. You should use them within a few hours, or alternatively, freeze them on the tray before transferring to bags once solid.<\/p>\n\n\n\n

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