Cappelletti in Broth

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Cappelletti in Broth

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For the Broth:
1 whole chicken in pieces
1 tomato
2 stalks celery in chunks
2 Carrots chopped in chunks
2 large onions chopped in chunkssprig of parsley
pinch Salt
For the Pasta:
3 Eggs
1 egg yolk
3 cups doppio zero “00″ flour If you can§t find the flour, you can use all-purpose flour, but try “00″ if you can get it. It is different than the flour typically used in the USA
pinch Salt
For the Filling:
1/4 lb ground veal or pork
1/8 lb prosciutto
1/8 lb mortadella
1 cup Parmigiano-Reggiano Cheese
1 egg
1 tsp Butter
to taste Salt and pepper
  • Medium


  • For the Broth:

  • For the Pasta:

  • For the Filling:



Cappelletti in Broth is a lovely Italian soup. It is very simple but packed with flavor and very popular in Italy during the winter months. It is also a staple of the Italian Christmas menu.

How to Make the Broth:

  1. The broth will vary according to your filling. For example, if you are filling the cappelletti with meat you will want a beef or pork based broth. If you are filling them with poultry, then make a chicken stock. If you are filling them with ricotta cheese, the broth base can be either meat or poultry based.
  2. In a large stock pot, add all the ingredients and cover with water. Bring to a boil.
  3. Lower the heat and simmer for 3-4 hours.
  4. Strain your stock and discard the vegetables.
  5. Pick the meat off the bone to use in the cappelletti.

How to Make the Pasta:

  1. You will need a pasta machine, which you can get online for as little as $25.00. Using a pasta machine helps to create a silky smooth pasta.
  2. Before you begin, take your eggs out of the fridge and let them come to room temperature.
  3. Put the flour in a large bowl and make a well in the center.
  4. Add the eggs and salt to the well and mix gently with a spatula. Slowly incorporate the flour.
  5. Mix in the remaining flour and place on a lightly floured counter. Knead for 10 minutes.
  6. The dough will soften up after it rests. Cut the dough in half and wrap each half in a damp cloth. Let the dough rest for one hour.
  7. After the dough has rested, unwrap one of the dough pieces and cut it in half, re-wrap the remaining dough.
  8. Cut your dough in half and roll it out on a floured surface.
  9. Put your pasta machine on setting #1. Pass the dough through each setting (1 through 5) twice.
  10. Lay the pasta dough on a flat surface and cover so that it doesn’t dry out as you put the remaining dough through the settings.
  11. Cut the sheets 2 inches wide.
  12. Cut the pasta the other way so that you have 2 inch squares.

How to Make the Filling:

  1. Brown the ground pork and set it aside to cool.
  2. In a food processor, add the mortadella and prosciutto, pulsing to mix.
  3. Add the ground pork, butter, cheese, and egg and pulse some more.
  4. Place a little bit of filling in the center of each square.
  5. Fold corner to corner so your square is now a triangle.
  6. Dab a little water if you need it for the seal.
  7. Take the two outer corners and fold them around your finger, pushing the center up.
  8. Leave the “point” up, as this is the signature of cappelletti.
  9. Place on a lightly floured tray or wax paper.

How to Make the Cappelletti in Brodo:

  1. Simply bring the stock to a boil.
  2. Add the cappelletti and cook until they bob to the surface.
  3. Serve hot and top with shavings of Parmigiano-Reggiano cheese and some good fresh bread.

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