Put measured out flour onto a clean work surface or into a large mixing bowl.

Create a well or mound in the center of the flour. This is where you'll mix your wet ingredients.

Crack all the eggs into the center of the well.

Using a fork or your fingers, gradually whisk the eggs while incorporating small amounts of flour from the edges of the well. Continue mixing until the dough starts to come together and becomes too thick to mix with a fork.

Once the dough begins to take shape, use your hands to knead it into a smooth, elastic ball. This process usually takes about 5-10 minutes. If the dough feels too sticky, you can add a sprinkle of flour. If it's too dry, you can add a few drops of water.

Once the dough is smooth and elastic, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.

After resting, the pasta dough is ready to be rolled.

Shred chicken leftover using a fork or just your fingers into small shreds. Set it aside till you wok on the onions.

Finely dice onion and set it aside. Add a tablespoon of olive oil to the large fry pan and turn the heat to medium. Once the pan is hot, add onions and season it with salt, pepper and oregano. Stir it regularly to make sure that there are no burnt onion pieces in your filling.

Once the onion becomes translucent, about 5 minutes, add shredded leftover chicken meat. Mix everything together and lower the heat to medium-low. Continue stirring the meat with the onions to incorporate onions into the meat. Do this for another 8-10 minutes.

Once done, set the chicken filling aside and let it cool down completely

After resting, the pasta dough is ready to be rolled out. You can use a rolling pin to roll it out by hand or a pasta machine for a thinner, more consistent result.

Dust your work surface with flour to prevent the dough from sticking. Divide the dough into smaller portions for easier handling.

Take one portion of the dough and roll it out into a thin sheet. The sheet should be thin but not too thin to tear easily.

Lay the rolled-out pasta dough over the flat surface and using a round cutter or a glass to cut the dough into circles of about 2-3 inches in diameter.

Place a small amount of chicken meat filling in the center of each dough circle. Be careful not to overfill. Moisten the edges of the dough with water using your finger or a pastry brush.

Fold the dough circle in half, creating a half-moon shape. Press the edges together to seal, making sure there are no air pockets. Then, bring the two corners of the half-moon together, overlapping slightly, and press to seal, forming the classic tortellini shape.

Roll out another portion of the dough. Continue filling and shaping the remaining dough circles until all the filling is used up.

Once all the dough and filling is used up you can either cook tortellini and serve them with your favorite sauce or stop and freeze tortellini for the future use.

Bring a pot of salted water to a boil. Carefully drop the tortellini into the boiling water and cook for 2-3 minutes or until they float to the surface. Be careful not to overcrowd the pot

Once cooked, remove the tortellini from the water using a slotted spoon and serve them immediately with your favorite sauce. Optionally, garnish with grated Parmesan cheese and fresh herbs.