Cappelletti

Name: Cappelletti
Yield: Makes 6 dozen cappelletti; 9 first-course servings, each in 1½ cups (375 ml) broth or 5 main-course servings, each in 2 cups (500 ml) broth
Ingredients: ½ cup (125 ml) heavy cream; 4 egg yolks; Kosher salt, to taste; Water, as needed; 1 bone-in pork chop (about ¾ pound [360 g]); Freshly grated Parmesan cheese, for serving; 1 cup (90 g) freshly grated Parmesan cheese; 1 small boneless skinless chicken breast (about ½ pound [225 g]); Approximately 1½ cups (200 g) all-purpose flour; 2 tablespoons (30 g) unsalted butter; 1 tablespoon olive oil; Freshly ground black pepper, to taste; 2 eggs

Preparation info

Makes 6 dozen cappelletti;
9
first-course servings, each in 1½ cups 375 ml ) broth or 5 main-course servings, each in 2 cups 500 ml ) broth

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Cappelletti means “little hats,” as they have the shape of bishop’s miters. This cap (miter) shape is arrived at when the pasta has been folded. Very small ones are called the navel of Venus. While cappelletti can be made from either a round or a square of pasta, the one from the square, with its pointy top, looks more like the bishop’s hat. I prefer those made from rounds, as there is a little less dough so that they are more delicate.

There is often a confusion with tortellini. To

Ingredients

Pasta

Ingredients

Method