Grocery
I Cappelletti Egg Pasta
What it is
I Cappelletti are small, hat-shaped pasta parcels typically filled with a mixture of meat, cheese, or vegetables. These particular cappelletti are made with egg pasta, which gives them a rich flavor and a tender texture when cooked. They are a traditional Italian pasta shape, often found in Emilia-Romagna and Marche regions. The delicate casing holds the filling, making each bite a delightful combination of pasta and savory or cheesy goodness.
How people cook with it
These versatile pasta shapes are perfect for a variety of comforting dishes.
- Simmered in broth
- Tossed with rich sauces
- Baked with cheese
- Served with a light butter sauce
To prepare, bring a large pot of salted water to a rolling boil. Gently add the cappelletti to the boiling water, stirring occasionally to prevent them from sticking together. Cook for the time indicated on the package, usually just a few minutes, until the pasta is al dente. Drain the pasta carefully, reserving some of the cooking water. You can then toss them with your favorite sauce, add them to a hearty soup, or bake them with a creamy cheese sauce for a satisfying meal.
How it differs from similar foods
Compared to larger filled pastas like ravioli, cappelletti are smaller and more delicate. Their distinctive hat shape is designed to hold a concentrated amount of filling, offering a different mouthfeel. The egg pasta dough also contributes a slightly richer taste and a softer texture than pasta made without eggs.
Who it is for
Home cooks looking to create authentic Italian meals will appreciate these traditional filled pasta shapes.
How to keep the rest
After opening, store any unused cappelletti in an airtight container in the refrigerator. Ensure they are kept dry to prevent them from sticking together. They are best used within a few days for optimal freshness and texture.