Inspired by the shape of a medieval hat that revolved around the head with an asymmetrical padded band, cappelletti pasta is one of the typical filled pasta varieties of Emilia-Romagna.
Here is how to shape – and properly close – cappelletti fresh pasta, according to tradition.
1. Roll out the dough into a very thin, almost transparent sheet and cut out squares with 4 cm on each side. We made the dough by kneading 3 oz flour, ¾ oz semolina, 1 egg, a teaspoon of extra-virgin olive oil and a pinch of salt.
2. Distribute a small knob of filling into the center of each square.
3. Take a square in your hands and match the vertices to create a triangle fold. Seal the edges very well.
4. Bring the two ends closer to the base of the triangle and overlap them slightly. Weld them together by pressing gently.
5. Turn the two ends of the triangle upwards.
Arrange the cappelletti on the pastry board or on a cloth sprinkled with semolina. If you cook them immediately, drain them 2' after they come to the surface. If they are left to dry, extend the cooking time by a maximum of 2 minutes.