To make the chicken brodo, put all ingredients in a large pot. Cover with cold water and bring to a simmer, then simmer for 1½ hours, skimming regularly. Pass through a fine sieve or muslin cloth into a clean pot.
To make the pasta, put flour, salt and oil in a food processor and pulse to combine. Add eggs and egg yolk and pulse again until the mixture comes together. Transfer to a lightly floured bench and knead until smooth. Roll into a ball, cut into 3 discs, wrap in plastic wrap and rest in the fridge for 40 minutes.
While pasta dough is resting, make the crab filling. Mix together the crab meat, lemon zest and juice, chopped dill, mascarpone, chilli powder and salt and pepper to taste. Put in the fridge for 20 minutes to set.
Remove pasta dough from fridge, unwrap and place on a chopping board. Sprinkle with some flour. Roll dough through a pasta machine 2-3 times on medium setting, then repeat on the smallest setting. On a clean board or bench, cut rolled dough into rounds using a 9cm cutter or a small plate.
Place a spoonful of crab filling on the centre of each pasta round, then brush the edges of the pasta with egg wash. Fold in half to make half-moon shapes, pressing down around the filling and out to the edges of the dough to remove any air bubbles and seal in the filling. Fold each one around your index finger and press the ends together to make tortellini shapes.
To serve, bring 1 litre chicken brodo to the boil, then gently lower in the tortellini and cook for 4-5 minutes, until cooked through. Transfer to serving bowls, grate over some parmesan, season with freshly ground black pepper, garnish with dill tips and add a drizzle of extra virgin olive oil.
You will need a pasta machine to make the tortellini. If you don’t have one I suggest investing in one; you can’t beat freshly made pasta. Brodo is the Italian translation for broth. The key to a great-tasting clear brodo is to let it simmer gently for at least 1¼ hours and keep skimming the top to remove impurities. Both the broth and tortellini can be made a day ahead – keep the broth in the fridge and freeze the tortellini, then cook from frozen, allowing 2 minutes more cooking time.
Article from the July, 2012 issue of Taste magazine.