Cappelletti

Method

Make a dough with flour, eggs and salt, kneading until smooth and elastic, then rest for 30 minutes. Finely mince the cooked pork loin and mortadella, combining with grated parmesan, egg yolk, nutmeg and black pepper to form the filling. Roll out the pasta dough very thin and cut into small squares approximately 5cm across. Place a small amount of filling in the centre of each square, then fold into triangles and curl the corners to form the characteristic hat shape. Bring the broth to a gentle simmer and carefully drop in the cappelletti, cooking until they float and the pasta is tender, approximately 3-4 minutes. Serve immediately in warm bowls with the broth and additional grated parmesan.