Cappelletti Noodles

Cappelletti Noodles

Cappelletti taste particularly good and have the advantage over purchased Cappelletti that you can use fresh ingredients. They can also be prepared with other fillings such as spinach, ricotta or other vegetables and cheese. Cappelletti are best rolled out thinly in a pasta machine, as rolling them out with a rolling pin requires more time and effort. For Cappelletti I used a classic minced meat filling. The best way to prepare the cappelletti is fresh, as the hack does not last that long. For the pasta dough, first put the flour in a bowl. Whisk the eggs in a small bowl with a fork and add to the flour. Salt is not necessary because the filling is seasoned and the cappelletti are cooked in salt water. It is best to knead the whisked eggs under the flour with your hands, as the pasta dough is quite firm at the end and most food processors do not have a motor strong enough to knead the dough. In the beginning, the pasta is very dry and it takes longer to become smooth. Never pour water into the pasta dough, otherwise the pasta dough would stick when rolled out in the pasta machine. If the dough remains too dry, the eggs may have been too small. Then you can add another egg. After a while, the pasta dough becomes smoother and can be kneaded into a ball. Continue kneading the dough ball until the pasta dough begins to shine slightly. Cut the pasta dough into three equal pieces. Cover two pieces of dough with a clean tea towel, otherwise the dough would dry out within 10 minutes. Squeeze the third piece of dough slightly flat with your hand and dust it with flour on both sides. Roll out the pasta dough at the lowest level in the pasta machine according to the instructions. Dust the dough again and again with flour so that it does not stick to the rollers of the pasta machine. If the pasta becomes perforated during the first pass, simply fold it lengthwise and roll it through again. Repeat the process until the dough comes out of the pasta machine in one piece. Then set the second stage and turn the floured dough again through the rollers of the pasta machine. Fold the dough again and again if necessary. Roll out the pasta dough thinner at each pass by setting a higher level of the rollers. Finally, use a cookie cutter or a small glass to cut out circles and cover with a tea towel. I have used for the cappelletti - homemade a small cookie cutter with wavy edge, as seen above on the picture. Roll out the other two pieces of dough and cut them into circles. For the filling season minced meat with pepper, salt, garlic powder, onion powder and oregano. Shape about 1/2 teaspoonful of chopped meat into a very small ball and place in the middle of the noodle circles. Fold the circles into a semicircle and press the edges together well. Slightly press the chop apart in the middle so that the filling is evenly distributed. Bring plenty of water to the boil in a stainless steel pot. When the water is boiling, add about 1-2 teaspoons of salt and cook the cappelletti for about 9 minutes until al dente. Cappelletti can be served with various pasta sauces such as tomato sauce or cheese sauce.

Servings: 3, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
461 kcal
60 g
25 g
17 g

(C)opyright by Marions Kochbuch