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Little hat-shaped pasta stuffed with meat and served in warm broth from Emilia-Romagna. A high protein mediterranean family tradition that warms the body and soul during winter months.
Make the pasta dough: On a clean work surface, form a mound with flour and create a well in the center. Crack eggs into the well. Gently mix eggs and gradually incorporate flour with a fork, then knead for 10 minutes until smooth and elastic. Cover with a towel and let rest 30 minutes.
Prepare the filling: In a skillet over medium heat, cook pork and beef until browned, stirring to break up clumps. Let cool to room temperature. In a bowl, combine cooked meats, mortadella, Parmesan, nutmeg, 0.5 tsp salt, and 0.25 tsp pepper. Mix thoroughly.
Roll out the pasta: Divide dough into quarters. Roll each piece, using a pasta machine or rolling pin, into thin sheets (about 1/16 inch). Keep sheets lightly floured and covered.
Shape cappelletti: Cut sheets into 2-inch squares. Place a scant 1/2 tsp filling in center of each square. Fold into triangles, pressing edges firmly to seal, then bring corners together to form 'little hats.'
Cook broth and pasta: Bring chicken broth to a gentle simmer (not boiling) over medium heat in a large pot. Season with the remaining salt and pepper. Add cappelletti in batches and simmer gently for 6–7 minutes until pasta is tender and filling is cooked through.
Serve: Portion cappelletti and ladle hot broth over each serving. Garnish with extra Parmesan if desired. Serve immediately to preserve the delicate texture.
