Wednesday, October 26, 2011

Cappelletti: Our Family Tradition

 I decided that today was the day I was starting to make the Cappelletti for our traditional Thanksgiving dinner.. Growing up they were a wonderful addition to our Turkey dinner.  Mom spent hours making them and usually made anywhere from 1,000 to 2,000 of those little pasta filled caps.. I remember my grandmother making them and how it was expected that this tradition would be continued.  

Fortunately Mom, until recently, she's 88, had kept it up.. She had learned that making them and freezing them would be the answer to the exhaustion that was felt trying to make enough to make everyone happy.. Today I am happily carrying on the tradition with my daughter at my side helping.. We serve them in homemade chicken soup and I  make that ahead of time as well to ease the stress of the day so I can enjoy the holiday as well..  Hope you enjoy this recipe.. I know I had promised it and I hold true to a promise made... Happy Cooking!

My Italian handy Food Companion explains them as:

Cappelletti:  small pasta hats (ka-pel-ett-ee) similar to tortellini( stuffed with a variety of fillings)

We chose the below recipe:  Some use cooked chicken chopped in place of ground meat


1 ½ lb. Ground chuck(or beef and pork)
1 can tomato paste (optional)
1 can water
¼ tsp. Cinnamon
¼ tsp. Nutmeg
salt and pepper
1 ½ cups breadcrumbs
½ cup Pecorino cheese grated
1 egg beaten

By adding the tomato paste it gives your filling a slight red color

In a medium pan sauté chuck in small amount of oil.. Season with salt and pepper. Add 1 can tomato paste, cinnamon, nutmeg and 1 can water while cooking slowly.. Take off heat, add breadcrumbs, cheese and egg.  Mix thoroughly..Cool and refrigerate until ready to use.

Pasta Dough

2 ½ cups flour
3 eggs @ room temperature
dash salt
shot glass water or less
shot glass oil or less

Machine on 2 than 3 then 4..

After dough is mixed take from mixer and put on floured cutting board. (I use an acrylic board)

Mix together with hands into it forms into a ball
Slice in sections and press slightly so it will go into pasta machine easily

I start with #2 and proceed to 3(my pasta machine reading) on side of machine

Easily goes through

Cut into small sections.  I had doubled the recipe and I made 300 cappelletti's.. I bagged the rest of the filling in small bags and froze..(approx 5 bags)I will make them between now and Thanksgiving..

Fold in half and then , twist the pasta between index and forefinger, crossing hands and pressing pasta ends together..

I place cappelletti on cookie sheet and freeze until set .

Place cappelletti after frozen in bag and put in freezer until ready to use..Bon appetite!

Happy Holidays from my kitchen to yours,


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