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"Little Hats" In Broth (Cappelletti In Brodo)

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  Ricotta cheese/Cottage cheese 4 Ounce (1/2 Cup)
  Grated parmesan cheese 2 Tablespoon
  Finely chopped cooked chicken 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Salt 1⁄8 Teaspoon
  Nutmeg grains 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sifted all purpose flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 2
  Cold water 3 Tablespoon
  Chicken broth/Chicken bouillon 2 Quart

Combine cheeses, chicken, 1 egg, 1/8 teaspoon salt, nutmeg, and pepper; set aside.
Combine flour and 1/4 teaspoon salt in a large bowl.
Make a well in the center of the flour.
Place 2 eggs, one at a time, in the well, mixing slightly after each one is added.
Gradually add the water; mix well to make a stiff dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic (5 to 8 minutes).
Roll dough out to about 1/16 inch thick.
Cut into 21/2 inch circles.
Place 1/2 teaspoon of the chicken cheese mixture in the center of each round.
Dampen the edges with water, fold in half, and press together to seal.
Bring the two ends together, dampen, and pinch together.
Bring the chicken broth to boiling.
Add pasta and cook 20 to 25 minutes, or until pasta is tender.
Pour broth and pasta into soup bowls, and serve immediately.

Recipe Summary

Side Dish

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"Little Hats" In Broth (Cappelletti In Brodo) Recipe