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Ingredients:
(for 4 people)
For the fresh pasta dough:
400 g of 00 flour
4 eggs
For the filling:
300 g of casatella romagnola cheese
100 g of grated Parmesan cheese
nutmeg
For the broth:
onion
carrot
capon
beef shank
beef bone
parmesan crust
celery
herbs of your choice (peppercorns, cloves…)
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The authentic recipe of tradition
After having prepared the meat broth (even the day prior), move on to the fresh pasta dough. Use circa 100 g of flour per egg. Put the flour in the shape of a well, and break the eggs inside it. Do not immediately use up all of the flour, since you may not need to mix it all with the dough—everything depends on the size of the eggs. Always leave aside some flour. If the dough were a bit soft, add to it a little at a time.
Knead the mixture well on a chopping board. The secret to a good fresh pasta dough is its preparation: the more kneaded it is, the smoother and well amalgamated it becomes. When you have obtained the desired consistency, let the dough rest for at least half an hour, covering it with cling film or inserting it inside a food bag.
In the meantime, prepare the cheese filling. There are no precise measurements since it all depends on taste, the kind of cheese used, and the texture achieved as you add the various kinds of cheese. So measure “by eye”, tasting the filling as you go.
Turn to “rolling out” the dough. If the dough is too big, it is preferable cutting it into 2 or 3 parts and gradually rolling out the dough. That way you avoid having too big of a sheet, which tends to dry out easily. Thusly making the shape of cappelletti would be more difficult, as the dough would not be as soft as needed.
Spread out the sheet until it reaches a thickness of 2 mm. Cut the sheet with the pasta cutter to achieve squares measuring 4 to 5 cm per side. Put some filling on each square. To close them up, fold each square in half to form a triangle. Then take the sides at the base of the triangle, rotate them around the filling and close them up to form the classic hat shape of the cappelletti.
In order not to dry out the fresh pasta dough, as you make the cappelletti, cover it with a sheet of cling film. Place the cappelletti on some trays, avoiding them overlapping on top of one another.
Once they’re ready, the cappelletti can be stored in the freezer or you can cook them right away.
Cook them directly in the meat broth for just a few minutes, right until they float.
And there you have a delicious dish of cappelletti, according to Romagna tradition!
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