Entree: San Marino – Cappelletti in Brodo (Stuffed pasta in clear meat broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 3 hrs 5 min

Additional 30 min

Total 4 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 3 large eggs (approx. 5 1/4 oz (150 g))
- 1/2 tsp (3 g) fine salt, plus more for brodo
- 1 tbsp (15 ml) extra-virgin olive oil
- 8 oz (225 g) ground pork
- 2 oz (60 g) prosciutto, finely chopped
- 2 oz (60 g) mortadella, finely chopped
- 1/2 cup (50 g) grated Parmigiano-Reggiano, plus extra for serving
- 1/4 tsp (0.5 g) ground nutmeg
- Freshly ground black pepper, to taste
- 1 whole chicken, approx. 3 lb (1.4 kg), halved or cut into pieces (for broth)
- 1 lb (450 g) beef marrow bones or soup bones (for broth) (such as beef marrow bones)
- 1 medium onion, halved (approx. 5 1/4 oz (150 g))
- 2 carrots, roughly chopped (approx. 5 1/4 oz (150 g))
- 2 stalks celery, roughly chopped (approx. 3 1/2 oz (100 g))
- 10 cups (2.5 L) cold water
- 2 bay leaves
- 1 small bunch fresh parsley (tied) (approx. 1 1/16 oz (30 g))
- Black peppercorns, 8–10 whole

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 3 large eggs (approx. 150 g)
- 1/2 tsp (3 g) fine salt, plus more for brodo
- 1 tbsp (15 ml) extra-virgin olive oil
- 8 oz (225 g) ground pork
- 2 oz (60 g) prosciutto, finely chopped
- 2 oz (60 g) mortadella, finely chopped
- 1/2 cup (50 g) grated Parmigiano-Reggiano, plus extra for serving
- 1/4 tsp (0.5 g) ground nutmeg
- Freshly ground black pepper, to taste
- 1 whole chicken, approx. 3 lb (1.4 kg), halved or cut into pieces (for broth)
- 1 lb (450 g) beef marrow bones or soup bones (for broth) (such as beef marrow bones)
- 1 medium onion, halved (approx. 150 g)
- 2 carrots, roughly chopped (approx. 150 g)
- 2 stalks celery, roughly chopped (approx. 100 g)
- 10 cups (2.5 L) cold water
- 2 bay leaves
- 1 small bunch fresh parsley (tied) (approx. 30 g)
- Black peppercorns, 8–10 whole

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the broth: place the chicken pieces and beef bones in a large stockpot with the halved onion, carrots, celery, bay leaves, parsley bundle, peppercorns and 10 cups (2.5 L) cold water. Bring to a gentle simmer over medium-low heat, skimming any foam for the first 20 minutes. Reduce heat and simmer very gently, partially covered, for 2 1/2–3 hours. Strain the broth through a fine-mesh sieve, discard solids, season to taste with salt, and keep hot.
2. Prepare the pasta dough: mound the flour on a work surface, make a well and crack the eggs into it with 1/2 tsp (3 g) salt. Gradually incorporate flour into eggs, kneading until a smooth, elastic dough forms, 8–10 minutes. Wrap in plastic and rest 30 minutes at room temperature.
3. Make the filling: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the ground pork and cook until no longer pink, breaking up with a spoon, 5–7 minutes. Remove from heat, stir in chopped prosciutto, chopped mortadella, 1/2 cup (50 g) grated Parmigiano-Reggiano, 1/4 tsp (0.5 g) nutmeg and freshly ground black pepper to taste. Cool the mixture, then taste and adjust salt/pepper.
4. Roll and cut the pasta: roll the dough thin (to about 0.0394 in (1 mm)) using a pasta machine or rolling pin. Cut into squares about 2 in (5 cm) on a side. Place a small pea-sized amount (about 1/2 tsp (2–3 g)) of filling in the center of each square. Moisten edges with water, fold into a triangle, press edges to seal, then bring the two corners of the long side together and press to form the classic cappelletti hat shape.
5. Cook the cappelletti in brodo: bring the strained hot broth to a gentle simmer. Add cappelletti in batches so they have room and cook until they float and the pasta is tender, 3–4 minutes per batch. Use a slotted spoon to transfer to warmed bowls and ladle hot broth over them.
6. Finish and serve: top each serving with a little extra grated Parmigiano-Reggiano and a grind of black pepper. Serve immediately while the brodo is steaming.

1. Make the broth: place the chicken pieces and beef bones in a large stockpot with the halved onion, carrots, celery, bay leaves, parsley bundle, peppercorns and 10 cups (2.5 L) cold water. Bring to a gentle simmer over medium-low heat, skimming any foam for the first 20 minutes. Reduce heat and simmer very gently, partially covered, for 2 1/2–3 hours. Strain the broth through a fine-mesh sieve, discard solids, season to taste with salt, and keep hot.
2. Prepare the pasta dough: mound the flour on a work surface, make a well and crack the eggs into it with 1/2 tsp (3 g) salt. Gradually incorporate flour into eggs, kneading until a smooth, elastic dough forms, 8–10 minutes. Wrap in plastic and rest 30 minutes at room temperature.
3. Make the filling: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the ground pork and cook until no longer pink, breaking up with a spoon, 5–7 minutes. Remove from heat, stir in chopped prosciutto, chopped mortadella, 1/2 cup (50 g) grated Parmigiano-Reggiano, 1/4 tsp (0.5 g) nutmeg and freshly ground black pepper to taste. Cool the mixture, then taste and adjust salt/pepper.
4. Roll and cut the pasta: roll the dough thin (to about 1 mm) using a pasta machine or rolling pin. Cut into squares about 2 in (5 cm) on a side. Place a small pea-sized amount (about 1/2 tsp / 2–3 g) of filling in the center of each square. Moisten edges with water, fold into a triangle, press edges to seal, then bring the two corners of the long side together and press to form the classic cappelletti hat shape.
5. Cook the cappelletti in brodo: bring the strained hot broth to a gentle simmer. Add cappelletti in batches so they have room and cook until they float and the pasta is tender, 3–4 minutes per batch. Use a slotted spoon to transfer to warmed bowls and ladle hot broth over them.
6. Finish and serve: top each serving with a little extra grated Parmigiano-Reggiano and a grind of black pepper. Serve immediately while the brodo is steaming.