Add <quantity>4</quantity> egg yolks into a bowl

Add <quantity>4</quantity> whole eggs into the same bowl

Add <quantity>500<unit>g</unit></quantity> of soft wheat pasta flour in another bowl. Make a well and pour the eggs into it

Using a fork, start to add the flour from the center until no longer sticky

Use you hands to mix just until the dough is homogenous

Knead the dough for 2m to form a ball

Wrap the dough in plastic. Let it rest for 10m until the dough is relaxed

Remove the plastic. Knead the dough for about 4m. It should be soft to the touch and the surface should be smooth

Wrap the dough. Let it rest for at least 30m at room temperature until is is completely relaxed

The egg pasta dough is ready

Trim, peel and dice <quantity>2</quantity> small red onions

Trim, peel and dice <quantity>1</quantity> large carrot

Trim and slice <quantity>1</quantity> leek

Trim and slice <quantity>2</quantity> celery stalks

Combine the chopped red onions, carrot, leek and celery stalks

Add <quantity>3<unit>tbsp</unit></quantity> of olive oil to pan on medium-high heat

Add <quantity>500<unit>g</unit></quantity> of shrimp heads and shells

Sauté until orange color brightens

Reserve cooked shrimp heads and shells

Add the chopped vegetables, <quantity>5</quantity> dried bay leaves and <quantity>1</quantity> sprig of thyme

Cook until the vegetables soften

Add <quantity>3<unit>tbsp</unit></quantity> of olive oil

Stir vegetables while cooking

Add <quantity>3<unit>tbsp</unit></quantity> of white wine

Cook until reduced by 2⁄3

Add the shrimp heads and shells

Add <quantity>500<unit>ml</unit></quantity> of water. Simmer on low heat for 30m until shrimp flavor is extracted

Transfer to blender

Blend on high for 2m until it becomes an orange paste

Strain through chinois

Keep liquid and discard solids

Reduce shrimp bisque until it coats the back of a spoon. The shrimp bisque reduction is ready

Remove the innards of <quantity>500<unit>g</unit></quantity> of fresh shrimp

Chop the shrimp

Dress the chopped shrimp with the shrimp bisque reduction

Season with salt to taste

Mix to coat evenly the chopped shrimp. The gamberi filling is ready

Transfer the gamberi filling to a piping bag. Refrigerate until needed

Roll out semolina pasta dough until <quantity>2<unit>cm</unit></quantity> thick

Transfer semolina pasta dough to pasta sheeter. Roll out until <quantity>1<unit>cm</unit></quantity> thick

Fold in 3, keeping rectangle shape and squared edges. Flatten with rolling pin

Transfer to pasta sheeter. Roll out until <quantity>7<unit>mm</unit></quantity> thick

Cut it in three pieces

Roll out until <quantity>2<unit>mm</unit></quantity> thick

Cut pasta dough in long workable pieces

Fold in ½. Trim rough edges

Cut in ½ lengthwise. Cut in 10 even pieces

Fill each pasta sheet with <quantity>1<unit>tbsp</unit></quantity> of the gamberi filling

Fold edges in back and forth motion and pinch ends to seal tortelli. Continue filling and sealing remaining tortelli with the gamberi filling

Dust with semolina rimacinata flour

Trim and thinly slice <quantity>3</quantity> scallions

Add <quantity>3<unit>tbsp</unit></quantity> of butter to a pan on low heat

Add thinly sliced scallions and warm until butter melts

In a pot of boiling water add tortelli. Cook until floating and transfer to warm pan with butter and sliced scallions

Stir over low heat to evenly coat in butter and scallion mix

Chop <quantity>¼<unit>bunch</unit></quantity> of chives

Plate the tortelli

Garnish tortelli di gamberi with chopped chives

Zest <quantity>1</quantity> lemon. The tortelli di gamberi are ready

Enjoy!