"Little Hats" In Broth (Cappelletti In Brodo)
|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|
|Nutmeg grains||1⁄2 Teaspoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|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.