Written by Katie Parla on September 14, 2009

Not to be confused with tortellini, which are smaller, tortelloni are larger stuffed pasta purses typical of Emilia Romagna in northern Italy. In southern Italy pasta is traditionally made from water and flour, but in the north they use egg the place of water, creating a pasta with a completely different elasticity and character. The egg rich past of the north is a sturdy casing for stuffings ranging from ricotta and spinach to pumpkin and parmesan. I photographed these tortelloni on a trip to Bologna a year ago and was intrigued by the hundreds of perfectly identical pieces that filled shop windows throughout the city .

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