Your cart is empty
Prep
30m
Cook
1h 30m
Total
2h
Ingredients
Method
Turn cooking mode on
Make the pasta dough:
1.
Prepare the pasta dough by mixing together your flour, water, and eggs and kneading (first by hand). Once kneaded, wrap it in a plastic bag or cling film and allow it to rest for at least 30 minutes.
200 g “00” soft wheat flour
2 Eggs
Prepare the filling:
1.
Break down the Bucciatello and Castel San Pietro cheeses using a fork (or a potato ricer if you have one). Add the egg and plenty of grated Parmigiano Reggiano, which will help thicken the mixture. Taste and add salt only if needed — if your Parmigiano is well matured, additional salt may not be necessary.
250 g Bucciatello
500 g Castel San Pietro cheese
1 Egg
500 g Parmigiano Reggiano
Shape the cappelletti:
1.
Roll the pasta dough very thin and cut it into squares using a knife or pasta cutter. Each square should measure 3.5 cm per side. Work carefully to prevent the pasta from drying out, as this will make sealing difficult. Place a small amount of filling in the centre of each square. Fold into a triangle, then wrap it around your finger to form a small hat shape — cappello — from which cappelletti take their name.
2.
Once shaped, the cappelletti can be frozen and stored in plastic bags until needed. Traditionally, cappelletti are served in a good, clear broth, allowing the delicate filling to be fully appreciated.
3.
Cook them in gently boiling broth for just a few minutes until they rise to the surface. Once they rise, they are ready.
1 Beef
1 Beef
1 Capon
4.
Serve the boiled meats and vegetables from the stock as a main course — simple, hearty, and full of flavour.
1 Golden onion
Cloves
1 Celery stick
1 Carrot
2 Potatoes
1 handful Cherry tomatoes
For
4
M
I
For the broth
1
Golden onion
Cloves, a few
1
Celery stick
1
Carrot
2
Potatoes, medium
1
Beef, ideally cappello del prete / top shoulder, or flat iron
1
Beef, doppione chuck or flat iron
1
Capon, or any well-marbled chicken or turkey meat will do
1
handful
Cherry tomatoes
For the pasta dough
2
Eggs
200
g
“00” soft wheat flour
For the cappelletti filling
250
g
Bucciatello, young cow’s milk cheese, a few weeks old or a mild flavour
500
g
Castel San Pietro cheese, or another medium soft cow’s milk cheese
500
g
Parmigiano Reggiano, aged 24 months (or Grana Padano will also work well here)
1
Egg
Only visible to you
Made it?
Cancel
Prep
30m
Cook
1h 30m
Total
2h
Ingredients
Method
Turn cooking mode on
Make the pasta dough:
1.
Prepare the pasta dough by mixing together your flour, water, and eggs and kneading (first by hand). Once kneaded, wrap it in a plastic bag or cling film and allow it to rest for at least 30 minutes.
200 g “00” soft wheat flour
2 Eggs
Prepare the filling:
1.
Break down the Bucciatello and Castel San Pietro cheeses using a fork (or a potato ricer if you have one). Add the egg and plenty of grated Parmigiano Reggiano, which will help thicken the mixture. Taste and add salt only if needed — if your Parmigiano is well matured, additional salt may not be necessary.
250 g Bucciatello
500 g Castel San Pietro cheese
1 Egg
500 g Parmigiano Reggiano
Shape the cappelletti:
1.
Roll the pasta dough very thin and cut it into squares using a knife or pasta cutter. Each square should measure 3.5 cm per side. Work carefully to prevent the pasta from drying out, as this will make sealing difficult. Place a small amount of filling in the centre of each square. Fold into a triangle, then wrap it around your finger to form a small hat shape — cappello — from which cappelletti take their name.
2.
Once shaped, the cappelletti can be frozen and stored in plastic bags until needed. Traditionally, cappelletti are served in a good, clear broth, allowing the delicate filling to be fully appreciated.
3.
Cook them in gently boiling broth for just a few minutes until they rise to the surface. Once they rise, they are ready.
1 Beef
1 Beef
1 Capon
4.
Serve the boiled meats and vegetables from the stock as a main course — simple, hearty, and full of flavour.
1 Golden onion
Cloves
1 Celery stick
1 Carrot
2 Potatoes
1 handful Cherry tomatoes
For
4
M
I
For the broth
1
Golden onion
Cloves, a few
1
Celery stick
1
Carrot
2
Potatoes, medium
1
Beef, ideally cappello del prete / top shoulder, or flat iron
1
Beef, doppione chuck or flat iron
1
Capon, or any well-marbled chicken or turkey meat will do
1
handful
Cherry tomatoes
For the pasta dough
2
Eggs
200
g
“00” soft wheat flour
For the cappelletti filling
250
g
Bucciatello, young cow’s milk cheese, a few weeks old or a mild flavour
500
g
Castel San Pietro cheese, or another medium soft cow’s milk cheese
500
g
Parmigiano Reggiano, aged 24 months (or Grana Padano will also work well here)
1
Egg
Only visible to you
Made it?
Cancel
