METHOD
FILLING
Preheat oven to 450°F.
Bake potatoes for 20
minutes in preheated 450°F oven. Turn down to 400°F and bake for
35 - 40 minutes or until tender. Remove and let potatoes cool.
When cool, peel potatoes
and pass them through a food mill or puree in a food processor. Stir in
parmigiano, parsley, prosciutto, egg yolk, nutmeg and salt. Mix thoroughly
until well blended. Add salt to taste if needed. Set aside while making
pasta. see note
PASTA
Put flour, eggs, and
milk in pasta machine and follow the directions given with the machine.
If making by hand, put
flour on table. Make a well in the center. Break eggs into the well in
the flour. Add milk. With one hand, draw flour into the egg, using a swirling
motion. When flour and egg hold together in a mass, knead for 10-15 minutes.
Add flour if dough is too sticky. Wrap in plastic and let rest in refrigerator
for 20 - 30 minutes. Divide dough in half and roll as thin as possible.
Cut into 2 inch squares.
TO FILL: Put 1/2
teaspoon filling on each square. Fold each square diagonally, with edges
not quite meeting. Press down firmly to seal edges. This will form a triangle.
Bend the triangle around the forefinger and press one corner around the
other. Set out in neat rows on a dry, clean towel. Let rest for at least
an hour, turning to dry evenly.
TO COOK: Bring
4 quarts water with 1 teaspoon oil to a boil. Add 2 tablespoons salt and
the cappelletton. Cover, return to boil. Cook until al dente, about 5
- 6 minutes. Drain in colander and transfer to large bowl adding butter
and parmigiano cheese.
Serves: 5 - 6
recipe from www.inmamaskitchen.com
Contributor: Loretta Harrison
Loretta advises making the filling before the pasta as it is easier to work
with very fresh dough. When these have dried, they will keep up to a week.
If storing them, keep in a dry cool cupboard or in the refrigerator in an
open container.
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