Super fresh and super easy, here's how it's done …
Delicate, fresh, paper-thin pasta is a must-master.
Why? Because far from being an incredibly complex, oh-so-cheffy procedure, it's actually pretty straightforward. Two ingredients, a roller and a touch of Italiano pizzazz are all you need.
Here's how to make the cappellacci stuffed with ricotta, spinach and nutmeg in a chilli, garlic and cherry tomato butter, as demonstrated by the lovely Gennaro Contaldo. Of course, if tagliatelle is more your thing, or you'd prefer a meaty stuffing, just cut into long strips after rolling out, or make a filling that suits you.
For the pasta:
- 100g 00 flour
- 1 large egg
- Pasta machine
- A tub of ricotta stirred with a few handfuls of wilted spinach, a grating of nutmeg and a grating of parmesan, for your filling
- 1 tsp salt
- Extra parmesan, to serve
For the sauce:
- 3 cloves garlic
- Half a red chilli
- 20 cherry tomatoes
- 1 tbsp Bertolli with butter
- Handful of fresh basil
1. To make the pasta, get your flour in a large, shallow bowl and create a well in the middle. Crack your egg into it, and start to bring it together with a fork. Knead with your hands, pulling the dough back and forward. Keep doing this for a few minutes, before rolling your dough into a ball and covering with cling film. Refrigerate for at least 30 minutes.
2. Now, it's time to roll it out. With a rolling pin, roll your dough into a rectangular shape and dust with flour. Place it into the top of your pasta machine and start to roll. Take your machine down number by number, as the dough becomes thinner and thinner. Dust with a little more flour to stop it sticking. Your dough is ready when you can see your hand through the other side of it.
3. To make the cappellacci, cut your dough around the edges with a roller or a knife so that it's all even. Cut it into squares of about 2ins. Spoon a dollop of the spinach and ricotta stuffing into each one. To seal, fold the two sides into a triangle, and press down with your fingers to secure. Then roll the other two sides, to form a circular shape. Put a pot of water on to boil, and season with the salt.
4. Time to make the sauce. Chop your garlic, chilli and tomatoes, before adding a tablespoon of butter to a frying pan. Sweat the garlic and chilli before adding the tomatoes. Ladle in a little of the salt water to bring it all together. Add the basil, and then cover the pan with a lid.
5. Now to cook the pasta and remember – do not put the shapes into the pan before the water is boiling. Fresh pasta will need two minutes tops to cook, so drain your pasta or ladle them out quickly.
6. Add the cooked pasta to the pan of sauce, tossing them to make sure it's all coated.
7. To serve, plate both portions up and grate a touch of extra parmesan on top.
For more pasta ideas from Gennaro Contaldo, use the hashtag #BertolliForPasta
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