Cappelletti in Brodo — Print Recipe

Tiny hat-shaped stuffed pasta filled with cheese and served in a clear, golden broth — the festive first course of San Marino.

Ingredients

300g "00" flour
3 large eggs
For filling: 250g ricotta
100g Parmigiano-Reggiano, grated
1 egg yolk
Pinch of nutmeg
Zest of 1 lemon
Salt
2L rich chicken or capon broth

Instructions

1 Make pasta dough: combine flour and eggs, knead 10 minutes until silky smooth. Wrap and rest 30 minutes.
2 Make filling: mix ricotta, Parmigiano, egg yolk, nutmeg, lemon zest, and salt until smooth.
3 Roll pasta very thin. Cut into 5cm squares.
4 Place a small teaspoon of filling in the center of each square. Fold into a triangle, pressing edges to seal.
5 Wrap the triangle around your finger, pressing the two bottom points together to form a little hat shape.
6 Cook cappelletti in simmering broth for 3-4 minutes until they float. Serve in bowls with plenty of broth and grated Parmigiano.

Did You Know?

Making cappelletti is a communal family event in San Marino — grandmothers, parents, and children gather the day before Christmas to fold hundreds by hand.