Homemade Cappelletti Pasta Recipe from Scratch


Homemade cappelletti pasta is easy to make and I will give you step-by-step directions.

Easy authentic Italian recipes - all from scratch, and all delicious.


Homemade Cappelletti Pasta

Homemade Cappelletti Recipe

EASY CAPPELLETTI PASTA RECIPE

Divide the dough into 6 parts and roll out each portion on a lightly floured surface into 9 inch squares. Each strip is divided into 9 equal squares.

Place 1/4 tsp of filling in each square and fold diagonally to form a triangle. Seal the edges. Hold the folded side of the triangle around the top of your index finger, and bring the two bottom points of the triangle around the bottom of your index finger and pinch together to form a little cap.

Cook in a 6 or 8 quart pot of boiling salted water for 6 minutes and serve with your favorite sauce. You can also cook these in beef or chicken broth.





FRESH TOMATO SAUCE RECIPE

2 lbs very ripe plum tomatoes
1/2 cup oil
2 medium onions, finely chopped
3 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1 TBS sweet basil or 8 fresh basil leaves, chopped
2 tsp parsley

Plunge tomatoes into boiling water for 12 seconds. Peel and chop coarsely.

Heat oil in a heavy skillet over medium and add the onions and garlic. Saute and stir until onions are transparent. Add the tomatoes, salt, pepper, oregano, basil and parsley.

Cook, uncovered, on low for 2 hours. Stir occasionally. Makes approximately 4 cups.




No tomatoes on hand?  This recipe is a keeper when you are in a hurry.

HOMEMADE TOMATO SAUCE RECIPE

2 TBS canola oil
1 cup onion, diced
2 TBS garlic, minced
2 large cans crushed tomatoes
1-1/2 cups cold water
1/2 cup Romano cheese, grated
1 TBS fresh Italian parsley, chopped
1/3 cup sherry cooking wine
2 TBS kosher salt
2 tsp oregano
2 tsp basil
1/2 tsp (or to taste) homemade cayenne pepper, optional

freshly ground black pepper to taste

In a large saucepan over medium-high, sauté the onion in canola oil until tender. Add garlic and sauté until brown. De-glaze the pan (scrape the bottom of the saucepan with a spatula) with the sherry; add parsley and stir.

Put in the remaining ingredients and bring to a boil. Reduce heat and simmer for at least one hour.


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