Recipe: Cappelletti
Here is my family traditional recipe for Christmas time, I’m talking about CAPPELLETTI, they are NOT Tortellini, or Tortelli, or Agnolotti but Cappelletti. This is the original recipe from my grandmother Luisa, from a little town in Romagna called Bagnacavallo.
Here what you need for about 7 people:
Fresh Pasta:
– 300g flour 00
– 2 Eggs + 1 red
– Half glass of water
– Salt
Filling:
– 250g Parmigiano
– 150g Mascarpone
– Nutmeg
– The white of the egg left
Grain the parmigiano and mix it with the others ingredients
Broth:
– 1/2 Capon
– 2 Chicken legs
– 2 Carrots, 1 Onion, 1 Sellery
Boil everything together
Roll out a thin sheet of pasta (I used Marcato Pasta Maker, a great gift from my friends Markus and Kendra!) and cut the sheets first in stripes then in squares. 
Add half tablespoon of the filling in each little square.
Now the “difficult” and FUN part, how to create the perfect CAPPELLETTO.
Step 1 – Fold each square of pasta in half to create a triangle,
Step 2 – Wrap the triangle around your finger and press together the two edges.
Step 3 – Twist up the third edge. There it is, il cappelletto romagnolo, is it beautiful?
Let them dry completely (24h) in a dry and dark room. If you want after they are dry you can easily freeze them and boil them another time (just dive them in the broth frozen)
Time to eat… you want them to be really soft so I suggest you to boil them in the broth for at least 40 minutes (this is NOT pasta al dente at all!!)
Set a nice table and BUON APPETITO!