2 homemade pasta recipes
Filling:
2 1/4 cups cooked and finely chopped chicken
1/2 cup grated Parmesan cheese
2 egg yolks, lightly beaten
Salt and pepper to taste
2 homemade pasta recipes
Filling:
2 1/4 cups cooked and finely chopped chicken
1/2 cup grated Parmesan cheese
2 egg yolks, lightly beaten
Salt and pepper to taste
For the filling: mix together the chicken, cheese, eggs, salt, and pepper
Remove one-quarter of the pasta dough
Keep the rest hydrated, covering it with plastic wrap or a clean cloth
Roll out the dough on a floured surface until it's very thin
Cut into circles 5 cm in diameter using a small cup or cookie cutter
Place about 1/2 tablespoon of filling in the center of each circle
Dampen the edges of the circle
Fold in half and press firmly
Form small rings, stretching the pointed ends of each half-circle to create a finger shape
Press the points carefully
Remove from the finger
These are more delicious when served immediately, but they can be stored covered with plastic wrap in the refrigerator for 1 or 2 days
Heat plenty of salted water over low heat
Add the capeletti and stir gently with a wooden spoon to prevent them from sticking together
Simmer for about 8 minutes
Serve with butter, grated Parmesan cheese, or in hot chicken broth
Serves 8.
