Cappelletti Amaro Pasubio Recipe

Mound the 00 flour and semolina on a clean work surface. Make a deep well in the center and crack the eggs into it. Add the olive oil and salt.

Using a fork, gently whisk the eggs and gradually incorporate flour from the inner walls of the well until a shaggy dough forms. When it becomes too thick to mix with the fork, use your hands to bring the dough together.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, wet hands and continue; if too sticky, dust lightly with flour. Form into a ball.

Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten (this makes rolling easier).

Sauté base

Heat 1 tbs olive oil in a skillet over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the ground pork and beef to the skillet. Break the meat up and cook until just browned — about 5–7 minutes. Drain any excess fat if necessary.

Pour 2 tbs Amaro Pasubio into the pan, stir and let it reduce for 1–2 minutes to concentrate flavors and cook off most alcohol. Remove from heat and let cool slightly.

Transfer the cooled meat to a bowl. Stir in ricotta, grated Parmigiano, chopped parsley, thyme, nutmeg, salt and pepper. Mix thoroughly until a cohesive, slightly soft filling forms. Taste and adjust salt/pepper. Chill in refrigerator for at least 20 minutes to firm the filling (this makes forming caps easier).

Divide rested pasta dough into 4 pieces. Keep unused pieces covered. Working with one piece at a time, flatten and feed through a pasta machine on the widest setting, fold and pass twice more to further develop gluten (dust with flour as needed).

Thin the dough by progressively reducing settings until you reach a thin sheet that is almost translucent (for cappelletti aim for setting 6–7 on most machines, or 1–2 mm thickness). Cut the sheet into squares roughly 5 x 5 cm (2 x 2 in).

Place about 1 teaspoon of chilled filling in the center of each square. Lightly brush the edges of the square with water. Fold the square into a triangle, pressing edges to seal and remove air. Then take the two lower corners of the triangle, bring them together and overlap, pressing to seal to form the classic cappelletti hat shape.

Place formed cappelletti on a lightly floured tray, cover with a clean kitchen towel to prevent drying. Repeat until all filling and dough are used. Yield: about 40–50 cappelletti depending on size.

Bring a large pot of salted water to a gentle rolling boil. Meanwhile, heat a wide sauté pan over medium heat and melt 4 tbsp unsalted butter until it begins to foam and just takes on a light nutty color.

Add the sage leaves to the butter and fry until crisp and fragrant, 1–1.5 minutes. If using, add 1 tbs Amaro Pasubio to the butter and let it sizzle and reduce for 30–45 seconds (this intensifies the amaro notes). Remove from heat and keep warm.

Cook the cappelletti in the boiling salted water in batches so they have space, about 3–4 minutes for fresh filled pasta — they will float when done and the pasta should be tender but still hold shape. Use a slotted spoon to transfer them directly into the warm sage butter.

Toss gently in the butter to coat, adding a splash (about 2–3 tbs) of reserved pasta cooking water to loosen the sauce and help it cling to the pasta. Taste and add a pinch of salt or pepper if needed.

Serve the cappelletti immediately, sprinkling each portion with grated Parmigiano-Reggiano and a grind of black pepper. Garnish with a fried sage leaf or two if desired.