If you are looking for a slam-bang dish - look no further!
Cappelletti in brodo or little hats in broth - I was once told is a dish served for only those you love because it takes so much time & patience to make! This dish is traditionally served on Christmas day for lunch and New Year's Eve for dinner- special occasions. Just yesterday we gathered a group of friends to help us make over 6 kilos (about 13.5 pounds) of pasta! We used 30 eggs in the dough, 4.5 pounds of meat & a ton of parmesan!
Take the time, buy the freshest eggs (it will make the color of the dough nice & golden) & enjoy homemade pasta the way it was meant to be eaten - it is TOTALLY worth the time!
Pasta Dough Recipe:
(serves 4)
400 grams of flour (type 0)
pinch of salt
4 eggs
To make the dough - follow our recipe -
click hereFilling:
6 oz. lean beef cubbed
4 oz. pork loin, cubbed
half a chicken breast, cubbed
1 sausage, without casing, cubbed
1 carrot, diced finely
salt & pepper
a healthy pinch Nutmeg
handful of grated parmesean cheese
1 egg
pad of butter
glug of olive oil
salt & pepper
In a pot, melt the butter & toss in all the meat & carrot.
Cook over medium heat, until meat is cooked & 2/3 of the liquid is reduced.
Set aside & let cool.
When the meat is cool toss it into the food processor & pulse until it resembles ground beef - not a paste.
Add the egg, salt & pepper, nutmeg & cheese - mix with your hands. (It will hold a ball when squeezed together, but not wet)
Roll out pasta dough into about 2mm thick sheets.
Cut into 1 inch squares. Place a pea size amount of filling in each square.
Fold the square into a triangle - making sure to seal the edges very well! (Super important)
This is when it gets difficult to explain...Then take legs of the triangle & pinch them together -(take a look at the picture to help explain)
Make sure not to overstuff your cappelleti & to seal them properly - otherwise they will burst when you boil them.
Boil in brodo (broth) until they float - if they are fresh about 2-4 minutes. Jason suggests that when they start floating - try one.
To freeze for later: Let the pasta sit & dry overnight in a cool dry room in a single layer with parchment paper underneath.
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