It’s time to finish our cappelletti.
Making Cappelletti—Part I covers the Rampon family’s savory filling. Part II shows how to make, fill and shape cappelletti pasta and Part III finishes the process with a recipe for the broth (or brodo in Italian).
The Rampon family makes a hen and beef broth with their cappelletti pasta. As the broth simmers away, it fills the house with homemade warmth. Visit the recipe tab to see how to make some for yourself.
Once the broth is finished, boil the cappelletti directly in the broth until they float on the surface (2-4 minutes). Serve this delectible pasta, broth and all, in bowls with grated Parmigiano-Reggiano cheese on top.
Rampon family, thank you for sharing this special tradition with us. We adore your cappelletti and the time we all spent together.
Below is a photo of us enjoying our finished Cappelletti in Brodo. What a perfect way to experience Italy.
For complete Cappelletti scoop, check out:
CSP-TV - Making Cappelletti Pasta
Blog Posts – Cappelletti Part I, Part II, Part III (filling, pasta, broth play by play)
Recipes - Cappelletti Filling, Pasta Dough, Cappelletti Brodo (broth)