|
| ITALIAN RECIPES TRADITIONAL AND CREATIVE cappelletti and cappellacci pasta: shape and filling
The basic recipe for making the shape of cappelletti and cappellacci pasta, made with egg pasta. Here with traditional filling of cheese and mortadella salami
Notes to the recipe: cappellacci and cappelletti pasta have different names for the same shape. Cappelletti are smaller than cappellacci. Cappellacci are easier to make as are larger. With cappellacci you can taste more the filling as, of course, the quantity is more than in cappelletti. They are an Italian traditonal recipe of Romagna. Cappelletti are usually made combined with broth, cappellacci pasta with sauce, but also with broth.For making filled pasta we suggest tu use one egg more than for tagliatelle or taglioni and other not filled pasta. In this manner you can avoid it to dry to much while working, making difficult to seal cappellacci and cappelletti.
|
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
suggested wine:
