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
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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
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