|Pasta dough||1 Cup (16 tbs) (For Egg Noodle)|
|Tomato sauce||2 Cup (32 tbs) (Classic Type)|
|Grated parmesan cheese||2 Tablespoon|
|For meat filling|
|Ground beef||1⁄2 Pound|
|Egg||1 , slightly beaten|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Grated onion||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Baking soda||1 Pinch|
Prepare Meat Filling; set aside.
Divide Egg Noodle Pasta dough into 3 equal parts.
If using pasta machine, roll out immediately.
If rolling by hand, place dough in a plastic bag; let rest 1 hour before rolling on a lightly floured surface.
Roll out 1/3 of the dough almost paper thin.
Cut about thirty 2 1/2 inch circles.
Put about 1/2 teaspoon Meat Filling in center of a circle.
Dip your finger in water and moisten edges of circle.
Fold the circle over until the edges almost meet; press edges.
Roll the filled circle around the tip of your finger; overlap ends and press together.
If ends do not hold, moisten and press again.
Pinch filled top, shaping it into a little hat.
Continue until all are finished, working quickly so pasta will not dry out.
Let cappelletti stand 15 minutes before cooking.
Bring water and salt to a boil.
Bring water to a boil again.
Cook gently until pasta is tender, about 8 minutes.
Place on a warm platter.
Pour hot Classic Tomato Sauce over cappelletti.
Serve immediately with Parmesan cheese.
Makes about 90 cappelletti using pasta machine.