Homemade cappelletti in rich broth
Photographer: Piotr Półtorak Copyright: Traditional Recipes

Cappelletti in Brodo - Traditional Italian Cappelletti in Broth

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Author: Piotr Półtorak
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A traditional bowl of cappelletti in brodo

Cappelletti in brodo is one of the dishes most closely associated with the festive table of Emilia-Romagna, especially Romagna. The small stuffed pasta gets its name from its characteristic shape, which resembles a little hat. It is traditionally served in a rich, hot broth and is particularly associated with Christmas and other family celebrations.

There is no single filling used everywhere. In Romagna, cheese-based fillings made with ricotta or soft local cheeses and Parmigiano are traditional, while other parts of Emilia-Romagna also make cappelletti with mixed meat fillings. The shape and the habit of serving them in broth remain the common thread.

For a homemade version, the important part is keeping the pasta thin, using only a small amount of filling and sealing every cappelletto firmly. The finished pasta should be small enough to eat comfortably with a spoon and strong enough to hold together while it cooks.

Making cappelletti for a special meal

The broth is not just cooking liquid here. A good chicken or capon broth gives the pasta most of its final flavor. For a more traditional result, make the broth separately and keep it gently simmering while the cappelletti are prepared.

Fresh cappelletti only need a few minutes in the broth. Once cooked, they are served immediately with plenty of the hot broth and grated Parmigiano Reggiano.

Expert tips:

Keep the filling fairly dry

A wet filling makes the pasta difficult to seal and can cause the cappelletti to open in the broth. If the mixture feels loose, add a little more grated Parmesan or fine breadcrumbs.

Do not overfill the pasta

Use only a small amount of filling in each square. The pasta needs enough room around the filling to close tightly and form the little hat without stretching or tearing.

Keep the pasta covered

Cover the pasta sheets and finished cappelletti with a clean cloth while you work. Exposed fresh pasta dries quickly and becomes harder to seal.

Use a proper broth

The broth is a major part of the dish. A well-made chicken or capon broth gives a much better result than a weak stock because the cappelletti are served directly in it.

Storage:

How to store

Keep uncooked fresh cappelletti covered in the refrigerator and cook them within a day. Store cooked cappelletti and broth separately if you expect leftovers.

Shelf life

Cooked cappelletti in broth are best eaten the same day, but leftovers can be refrigerated for up to 2 days in a covered container.

Freezing instructions

Freeze uncooked cappelletti in a single layer on a floured tray until firm, then transfer them to a freezer container or bag. Cook them directly from frozen in gently simmering broth, allowing a little extra cooking time.

Recipe information:

timer

Preparation

2 hours
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Total

5 hours
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Yield

6 servings
4.3 (6)
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For the pasta

For the filling

For the broth

To serve

Substitutions for ingredients:

  • Capon broth - Good homemade chicken broth is a practical substitute and is commonly used for cappelletti in brodo.
  • Mortadella - Leave it out and increase the minced meat slightly, or use another mild cooked pork sausage with a fine texture.
  • Italian 00 flour - Use finely milled plain flour suitable for fresh pasta. The dough may need a slightly different amount of flour depending on the size of the eggs.

Preparation

1. Make the filling

Melt the butter in a frying pan and gently cook the minced beef, pork and veal until browned and cooked through. Let the meat cool, then chop or mince it very finely. Mix it with finely chopped mortadella, Parmesan, egg, nutmeg, salt and pepper. The filling should be fairly firm rather than wet.

2. Make the pasta dough

Put the flour on a work surface and make a well in the centre. Add the eggs and a pinch of salt. Work everything together with your hands until a firm dough forms. Knead for about 10 minutes until smooth, then cover and let it rest for 30 minutes.

3. Roll the pasta

Roll the dough into a very thin sheet using a pasta machine or rolling pin. Work with small pieces at a time and keep the rest covered so the dough does not dry out. Cut the sheet into squares about 3 to 4 cm wide.

4. Shape the cappelletti

Place a small amount of filling in the centre of each pasta square. Fold the square diagonally into a triangle and press the edges firmly together. Bring the two corners of the triangle around your finger and press them together to create the characteristic little hat shape. Keep the finished cappelletti on a lightly floured cloth.

5. Heat the broth

Bring the chicken or capon broth to a gentle boil. Taste it before adding the pasta and adjust the salt if necessary. The broth should have enough flavor to stand on its own because it is served with the cappelletti.

6. Cook the cappelletti

Lower the cappelletti carefully into the hot broth in small batches. Stir very gently at the beginning so they do not stick to the bottom. Fresh cappelletti usually need about 3 to 4 minutes once the broth returns to a gentle boil. Do not cook them aggressively or the pasta may split.

7. Serve

Ladle the cappelletti and plenty of hot broth into warmed bowls. Finish with freshly grated Parmigiano Reggiano and serve immediately.

Frequently Asked Questions (FAQ):

What region is cappelletti in brodo from?

Cappelletti are strongly associated with Emilia-Romagna, particularly Romagna, where they are traditionally served in hot broth during Christmas and other family celebrations.

Are cappelletti the same as tortellini?

No. They are related stuffed pastas but have different traditional shapes and regional fillings. Cappelletti are especially associated with Romagna and are commonly folded into a little hat shape.

Can I use cheese filling instead of meat?

Yes. Cheese-filled cappelletti are particularly traditional in Romagna. Ricotta or soft fresh cheese combined with Parmigiano, nutmeg and sometimes lemon zest makes a classic alternative to the meat filling.

How long should fresh cappelletti cook?

Small fresh cappelletti generally need only a few minutes in gently boiling broth. Around 3 to 4 minutes is typical, although the exact time depends on the thickness of the pasta and size of the cappelletti.

Can I freeze homemade cappelletti?

Yes. Freeze them uncooked in a single layer first so they do not stick together. Once firm, transfer them to a freezer container and cook them directly from frozen.

What should be served with cappelletti in brodo?

The traditional serving is simple: cappelletti, plenty of hot broth and grated Parmigiano Reggiano. The broth and pasta are the main event, so heavy side dishes are unnecessary.