Cappelletti fillings vary throughout Emilia Romagna; in Faenza they are filled with cheese. And in this week’s episode, Maria shares her recipe.
Her pasta dough uses 1 egg for every 100g flour, but the flour is a mixture of 30% semolina (semola ricmacinata) De Cecco brand, and 70% ‘premium pasta’ flour from Casa Spadoni – this is a mix of 00 and semolina. I suggest if you want to copy Maria, use a 50/50 mix of semolina and 00, but like her, adjust it according to your taste. She used 300g flour in total
The cheese filling is
150g ricotta
150g Parmigiano Reggiano
150g bucciatello – this is impossible to find outside the Faenza area. It’s a fresh lactic cheese – if you can get hold of robiola, that would be a good substitute.
1 egg and plenty of grated nutmeg.
