1 1/2 cups of wheat flour
2 eggs
2 liters of chicken broth
For the filling:
3 slices of prosciutto, either raw or cooked and finely chopped
150 g of shredded chicken breast
60 g of shredded pork loin
1 egg
Salt and black pepper to taste
1/8 teaspoon of ground nutmeg
2 tablespoons of grated Parmesan cheese
1 1/2 cups of wheat flour
2 eggs
2 liters of chicken broth
For the filling:
3 slices of prosciutto, either raw or cooked and finely chopped
150 g of shredded chicken breast
60 g of shredded pork loin
1 egg
Salt and black pepper to taste
1/8 teaspoon of ground nutmeg
2 tablespoons of grated Parmesan cheese
Place the flour on a flat surface and make an indentation
Crack the eggs over it and mix carefully until a dough forms
Work this dough for about 20 minutes, until it becomes smooth
Add more flour if necessary
Roll out the dough very thinly with a pasta machine, cut into circles of 6 cm in diameter
Mix all the filling ingredients well and place 1 tablespoon of that mixture in the center of each piece of dough
Fold in half and press the edges tightly
In the end, roll up with your finger and seal the two ends
Make a fold in the curved part so as to form a little hat
Bring the chicken broth to a boil and let it simmer
Add the Capeletti and cook for about 20 minutes
Dish out six portions.
