Work in small batches and keep unused dough covered. A thin, flexible edge seals more reliably than a dry one.
Make ahead Make the broth ahead. Keep it separate from the uncooked cappelletti and bring it back to a simmer just before cooking them.
Cappelletti Romagnoli in Brodo
Prep 1 hr 30 min · Cook 3 hr 10 min · Serves 6 · Difficulty Medium
Method
Put the beef and hen in a large pot with the cold water. Bring slowly to a simmer and skim. Add the carrots, celery, onions, tomatoes and half the salt. Simmer very gently, partially covered, for 3 hours. Lift out the meat and vegetables and strain the broth through a fine sieve. Taste and add the remaining salt as needed.Put the beef and hen in a large pot with the cold water. Bring slowly to a simmer and skim. Add the carrots, celery, onions, tomatoes and half the salt. Simmer very gently, partially covered, for 3 hours. Lift out the meat and vegetables and strain the broth through a fine sieve. Taste and add the remaining salt as needed.
While the broth simmers, mound 450 g flour on the board. Add the eggs in the center, incorporate gradually and knead for 10–15 minutes until smooth, using some reserved flour if sticky. Cover and rest for 30 minutes.While the broth simmers, mound 16 oz flour on the board. Add the eggs in the center, incorporate gradually and knead for 10–15 minutes until smooth, using some reserved flour if sticky. Cover and rest for 30 minutes.
Finely chop or grate the young caciotta. Mix it with the ricotta, Casatella, Parmigiano and nutmeg into an even filling. Refrigerate while rolling the pasta.Finely chop or grate the young caciotta. Mix it with the ricotta, Casatella, Parmigiano and nutmeg into an even filling. Refrigerate while rolling the pasta.
Roll the dough thinly, about 1 mm, and cut into 4 cm squares. Put about half a teaspoon of filling in each. Fold into a triangle, press out air and seal the edges. Bring the two lower corners together, overlapping and pinching them securely into a little hat. Keep on a lightly floured tray.Roll the dough thinly, about 1 mm, and cut into 1½ in squares. Put about half a teaspoon of filling in each. Fold into a triangle, press out air and seal the edges. Bring the two lower corners together, overlapping and pinching them securely into a little hat. Keep on a lightly floured tray.
Bring about 2500 ml strained broth to a gentle boil. Add the cappelletti and cook for 3–4 minutes, until the pasta is tender and the filling is hot. Serve immediately in deep bowls with the broth. Keep the remaining broth for another use.Bring about 10½ cups strained broth to a gentle boil. Add the cappelletti and cook for 3–4 minutes, until the pasta is tender and the filling is hot. Serve immediately in deep bowls with the broth. Keep the remaining broth for another use.
