Pasta fresca fatta in casa.pasta all’uovo.Cappelletti romagnoli

Prepare the pasta dough by mixing 250 g of farina 00 and 50 g of semola rimacinata with 3 eggs.

Knead the dough until smooth and let it rest.

For the filling, mix 300 g of grated parmigiano, 1 egg, and a pinch of nutmeg. Alternatively, use 200 g of grated parmigiano and 100 g of soft cheese (stracchino, ravigiolo, or casatella) with nutmeg.

If the filling is too stiff, add another egg.

Spice Level:

Dietary