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Kristin's Biagetti Cappelletti Soup Recipe

   
 

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     Kristin's Biagetti Cappelletti Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   100 or so Capps
Preptime   1.5 hours

Ingredients
2 eggs
2 cups flour
1/2 cup water
1/3 pound ground beef
1/3 pound ground chicken
1/3 pound ground pork
1 pound grated Pecorino Romano
6 26 ounce cans chicken broth
 

Instructions
PASTA- Mix flour and eggs in Cuisinart - Slowly add water until dough forms ball in Cuisinart - Dough should be slightly tacky, but not sticky - Add flour when too sticky, water when too dry - Makes three large balls - Wrap each ball in cellophane then place in fridge for 15 -20 minutes
- Cook chicken, beef and pork in frying pan - Blend in Cuisinart - Add grated Romano, blend again until paste-like, set aside
- Lightly flour surface and rolling pin (use your noni's if you have it) - Roll each pasta ball into thin pasta sheets - Cut into 1x1 inch squares - Add small dollop of meat and cheese mixture to each square
FOLDING- Take square and fold in half over meat to form a right triangle - Squeeze sides of triangle around meat - Take two corners from longest triangle side and squeeze together behind longest side (see photo) - Cappelletti means little hat, the pasta will resemble that - Set aside cappellettis on wax paper in rows of 10 - Let dry overnight, flip before you go to bed SOUP - Boil broth, drop capps in, let steep for 30-40 minutes - Serve with grated Pecorino - Dry- less soup, more pasta - Wet- more soup, less pasta


Originally Submitted
10/7/2012





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