Cappelletti in capon broth
Osteria in Scandiano

Handmade and hand-rolled fresh pasta

Type of recipe: First courses



Quantities for 8 people:

For the filling
  • 300g flour 
  • 200g lean beef
  • 150g pork loin
  • 1 fresh sausage
  • 100g mortadella
  • 100g lard
  • 50g cured ham
  • 3 eggs
  • 1 onion 
  • 2 cloves garlic 
  • a few cloves 
  • a piece of cinnamon
  • a pinch of nutmeg
  • grated Parmigiano Reggiano PDO cheese 
  • salt 
For the pasta
  • 600g flour
  • 6 eggs
  • a pinch of salt 
To cook
  • 1½ litre capon broth, skimmed of the fat

Preparation method:

For the filling: Brown the finely sliced onion and crushed cloves of garlic (they will be removed) in the lard and a little oil. Add the fresh diced meat and brown over a lively heat. Add a pinch of salt, the cloves and cinnamon wrapped in a cloth bag (to be thrown away after the dish is cooked). Pour in a little broth, cover and cook over a low heat for about 1½ hours. Cool the cooked meat and mince with the cold cuts. Add the eggs, plenty of grated cheese and a pinch of nutmeg.

For the cappelletti: Mix the flour with the eggs and a pinch of salt and knead to form a firm dough. Wrap in a cloth and allow to rest for at least an hour. Roll out with a rolling pin until thin and cut into 3 cm squares using a pastry wheel cutter. Place a small ball of filling in each square. Fold into a triangle, pressing down around the filling. Wrap around the index finger of your left hand, crossing the tips over each other and pressing down well. Cook the cappelletti for a few minutes in the boiling broth and serve.