I still remember the aroma of home-made tortellini coming from my grandmother’s kitchen, at my grandparents’  apartment, which is where I live now. The texture is different from any pasta I have ever eaten since then. The pasta was thicker, not very smooth and would melt in the mouth easily, unleashing a feast of comforting flavours. The meat in the filling was lean but very tasty and the broth, in which the tortellini were served, was very warm and intense.

The aroma would remain in the apartment for hours after the meal. I can still clearly smell it now, in my memories.

Today, I am using the same kitchen, the same sink (an old-fashioned genoese marble model with all the stains) and the same pasta machine that was used by my grandmother to prepare her “famous” home-made tortellini…