2 quarts capon or chicken broth
FOR THE PASTA
8 ounces unbleached all purpose flour (about 2 ¼ cups)
FOR THE FILLING
4 ounces grated Parmigiano Reggiano cheese, grated
4 ounces caciotta (mild sheep’s milk cheese or squacquarone cheese (see note)
1/4 teaspoon grated nutmeg
FOR THE FILLING
In a bowl combine the cheeses, egg and nutmeg and mix until well combined. Cover and refrigerate.
FOR THE DOUGH
Heap the flour on a work surface and make a hole with your fist in the center. Place the eggs and yolk in the center of the well and add a pinch of salt.
Break up the eggs with your fingers or a fork if you must and begin incorporating the flour into the eggs. Bring the flour in a little at a time because you may not need all of it. When you have a rough dough, push any excess dough aside and work the dough, kneading it until it is no longer sticky; add additional flour if need be.
Gather the dough into a ball and flatten it into a disk; place it on a lightly floured surface and cover with a bowl. Let rest 30 minutes.
Divide the dough into quarters and work with one at a time keeping the rest covered. Roll the dough through a hand crank pasta machine until it is about 1/8th inch thick; do not make it so thin that it will break when the filling is added. Cut the rolled out sheet into 2 inch squares. Place a little of the filling in the center of each one then close to form a triangle making sure to pinch the corners tightly then wrap the triangle around your finger to bring the two other ends together.
Place on towel lined trays as you make them. When all are made bring the broth to a boil, add the cappelletti and cook about 2 to 3 minutes..
Serve in bowls with extra grated Parmigiano Reggiano cheese.
This recipe is featured on show 2419 - Cooking Pellegrino Artusi-Style.
Squacquerone, an Italian fresh cream cheese is one of the most typical dairy products of the beautiful and rural Romagna. It is very white, and soft, fluffy and spreadable with a tangy taste. There is no rind. It is very perishable, with a shelf life of only 4 to 5 days refrigerated.
Squacquerone is made year round from whole pasteurized cow milk. The earliest written mentions of Squacquerone occurred in February 1800. A Cardinal Bellisomi was in Venice at the time, and wrote asking for some to be brought there for him. The name comes from “squagliare”, meaning, “to melt”. It is called “Squaquarò” by the locals and is also referred to as “Squacquerone di Romagna.” It is produced in the province of Forlì-Cesena, Ravenna, Rimini, Imola, Ferrara and Bologna and traditionally served with Piadinas.
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