Cappelletti en Brodo - Homemade Pasta & Broth
Master the art of Cappelletti en Brodo with our definitive recipe! Learn to make fresh pasta, savory broth from scratch, and perfect fillings. Your ultimate Ita
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Cooking tools:
- Pasta machine
- Rolling pin
- Fine-mesh sieve
- Cheesecloth
- Pasta wheel
- Stockpot
- Ladle
- Stove
- Tongs
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Baking sheet
- Plastic wrap
- Refrigerator
- Measuring cup
- Kitchen scale
- Pot
Ingredients
- 1 large chicken carcass (or 2-3 lbs chicken bones, e.g., backs, wings)
- 1 large yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 bay leaf
- 10-12 black peppercorns
- 1 teaspoon salt (or to taste)
- 12-14 cups cold water
- Cappelletti Filling & Assembly Ingredients
- 4 oz (115g) pork loin, finely minced
- 2 oz (60g) mortadella, finely minced
- 2 oz (60g) prosciutto, finely minced
- ½ cup (50g) freshly grated Parmigiano-Reggiano cheese
- 1 large egg yolk
- ¼ teaspoon freshly grated nutmeg
- Pinch of black pepper
- Fresh Egg Pasta Dough (prepared above)
- All-purpose flour or semolina flour, for dusting
- Homemade Broth (prepared above), heated to a gentle simmer
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