Making Cappelletti—Part II

Happy New Year everyone! We hope you had a nice holiday.

Back to our Cappelletti fest.

Begin with an Italian pasta dough recipe made with eggs and flour. You can find this on our recipe tab.

Step 1: Make the pasta dough (see recipe tab)

Flour And Egg Volcano

Step 2: Knead pasta dough
Knead the dough until it forms a ball and is elastic and smooth

Knead The Dough

Step 3: Roll pasta dough
The dough should be very thin. Feel free to use a pasta machine if you like (we do). Women in Italy generally do not use a machine and can hand roll the dough into one large, thin and perfectly round circle.

Roll It Flat

Step 4: Cut the pasta dough
Use a pasta cutter with zigzag edges. A pizza cutter will do in a pinch. Cut pasta into small squares, about 1-1.5 inches on each side. In Italy, the smaller the better.

Hand Cut

Step 5: Fill dough with meat filling (see recipe tab for filling)

Stuff It

Step 6: Fold the pasta in a triangle around the filling

Fold It

Step 7: Make the cappelletti shape
Each family has a slightly different recipe for their pasta. This cappelletti is made in the Rampon household near Modena and is filled with beef, chicken and pork. The same shape/size is called tortellini in Bologna but is typically filled with Mortadella and Prosciutto.

Twist And Pinch

The pasta can be dried and kept for about 3 days in the refrigerator or frozen (with plenty of flour to keep it from sticking).

Making Cappelletti—Part III will round out this dish with a traditional broth…up next.

For complete Cappelletti scoop, check out:
CSP-TV - Making Cappelletti Pasta
Blog PostsCappelletti Part I, Part II, Part III (filling, pasta, broth play by play)
Recipes - Cappelletti Filling, Pasta Dough, Cappelletti Brodo (broth)

Cappelletti Platter

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