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Cappelletti

Fettuccine.Inn's picture
Ingredients
  Pasta dough 1 Cup (16 tbs) (For Egg Noodle)
  Water 4 Quart
  Salt 1 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Baking soda 1 Pinch
Directions

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.
Add cappelletti.
Bring water to a boil again.
Cook gently until pasta is tender, about 8 minutes.
Drain well.
Place on a warm platter.
Pour hot Classic Tomato Sauce over cappelletti.
Serve immediately with Parmesan cheese.
Makes about 90 cappelletti using pasta machine.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Pasta

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