Ingredients Type 0 wheat flour and eggs. For the meat filling, generally mixed meats and spices, according to local customs. For the meatless filling, soft cheese, generally ricotta, cacio raviggiolo, cassatella, stracchino, or other; grated lemon rind; and nutmeg. Often spinach, parsley, or other seasonal greens are added. In Cesena, a provincial capital in Romagna, candied citron is added to both meat and meatless fillings.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs. After resting, to give the gluten time to develop and make the dough elastic, the dough is rolled out into a thin sheet, and 1¼- to 2-inch (3- to 5-cm) squares are cut from it. A teaspoon of filling is placed on each square, and the pasta is folded in a special way to resemble a small hat. The filled pastas are cooked in meat broth.
