Cappelletti
Cappelletti means “little hats” in Italian—a diminutive of cappello—after the folded pasta’s resemblance to a small hat. The filled pasta is traditional to Romagna and Emilia.
Original recipe
Equal weights of farina and semola with an egg-rich dough.
This is the base dough I like using for fresh egg pasta. Tuorli is the total egg and yolk weight, equivalent to about 21 egg yolks and 1 whole egg.
Combine the farina and semola, then work in the tuorli until a firm dough forms. Knead until smooth, wrap tightly, and rest before rolling.
Working notes
Keep the dough covered whenever it is not being rolled. Dust sparingly: excess flour dries the edges and makes sealing harder. For filled shapes, aim for a thin, even sheet and press out the air before closing.
Reference board
Cappelletti means “little hats” in Italian—a diminutive of cappello—after the folded pasta’s resemblance to a small hat. The filled pasta is traditional to Romagna and Emilia.
Spaghetti is the plural of spaghetto, a diminutive of spago, meaning “string” or “twine”—a direct reference to its long, thin form.
This coil is a long agnolotto inspired by dishes I’ve seen online.
The name follows torta to tortello to tortellino: each ending makes the word smaller, so tortellini are literally very small tortelli. They are closely associated with Emilia-Romagna, particularly Bologna and Modena.