"Recipes are meant to be shared"...Ann Thibeault

Thursday, March 13, 2014

Homemade Cappelletti and Tortelloni

Homemade Pasta


Hand-rolled, and shaped.

Depending on which cookbook or website you look at, these little stuffed pastas are either called Cappelletti or Tortellini.

 I'm calling them Cappelletti.
I used half the dough to make the Cappelletti, which I froze. 
They will be used one day soon in 
Cappelletti in Brodo.

The remaining dough became Tortelloni, 

A larger version of Tortellini.

Both pastas were filled with a Chicken Spinach mixture.

Chicken and Spinach Filling for Stuffed Pasta
No recipe. Just the basics of what I did.

I ground a couple of chicken breasts and sauteed the chicken in a little butter, with minced shallots and garlic. Added a little chicken broth and simmered until the chicken was tender and the broth had evaporated.   Added chopped baby spinach and seasoned with salt, pepper and nutmeg. Added a little cream cheese just enough to bind and a little Parmesan cheese.

Served with a sauce
 made from fresh grape tomatoes, sauted in butter with garlic, 
a splash of chicken broth and heavy cream, 
salt and pepper. Simmered until reduced, 
and finished with a handful of fresh basil.

Homemade Pasta

I watched a friends Italian Momma make her pasta one day. (She did it all by hand)  I make it following her directions but I use the Food Processor to mix and knead.

1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs.
1 tablespoon of olive oil, per three cups of flour.

Put the flour on a large board and make a well in the centre. Crack the eggs into the well and sprinkle with salt and oil . Use your fingertips to mix up the eggs and then start to incorporate the flour into the eggs. Eventually it will all come together. (add 1 to 2 tablespoons of water if necessary) Knead dough until smooth and elastical. Let sit covered for 15 or 20 minutes. Divide dough into smaller portions and run through a pasta rolling machine or roll out by hand. Let dry slightly and then cut into desire widths.  Leave out to dry or use fresh. When dried she always stored it in a wax paper lined box, in a cool place.

You can also mix and knead this in the Cuisinart, which is what I do when I make it.

My friends mom would make 12 and 15 egg pasta at a time and give it to all of her family members (and me, a would-be family member). After she cut the pasta she would lay the strands flat. She would have it spread out everywhere there was a flat surface and also hang it from a broomstick strung between two drawers. Once it was dry she would gather up the stiff pieces and put them in boxes. Because I don't make that much at a time, I just lay it all over my table and counter.

NOTE:  Depending on the flour and the eggs, sometimes you will need more eggs.  Can also be made with egg yolks.


  1. Looks amazing..we just watched 2 episodes of D Rocco that Jacques had PVRd..it made us crave pasta..and Italy♥

  2. They look perfectly made and the dish full looks awesome.

  3. My craving level just hit the ceiling! Got to find your print button and make a store run.

  4. Hi there, I wish there was a button on my computer which I could press and have one of those delicious meals delivered, LOL I'm just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

    1. Thanks for following Chris. What area of Ontario are you in? We are also originally from Ontario.


Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment


Related Posts Widget for Blogs by LinkWithin