FILLING:

1 lb. ground chuck, leave raw
1 egg yolk
Dash of nutmeg
Sprinkle of grated cheese
Salt and pepper to taste
Parsley, chopped fine

DOUGH:

2 eggs
2 tbsp. milk
1/4 tsp. salt
1/4 tsp. baking powder
2 c. flour or enough to make stiff dough to roll out
Chicken broth, homemade or canned or favorite meat sauce

Combine all ingredients for filling in bowl. Make pasta dough and roll out a small amount of dough on a floured cutting board or clean wood table. Dough is very elastic and it must be rolled out until it is very thin (about the thickness of a cotton T-shirt). Use your pastry cutter to cut dough in squares about 1 1/2 inch on a side.

Place a dot (about 1/4 teaspoon) of filling in the center of the dough. Then fold Point A diagonally to Point C. Pinch dough to close the pocket. Then fold Point B to Point D and pinch. End product looks like a small hat.

HINT: After cutting square, turn it over and place dollop of filling on bottom. The dough sticks better. Allow to dry and boil 5 minutes in rolling boil. Boiling water is okay but I prefer chicken broth made by simmering a whole chicken for 4 hours. Cooling and skimming the fat. Remove the carcass and bring broth to a rolling boil before adding tortellinis.