Christmas celebrated in Le Marche, Italy is not complete without a heart-warming bowl of cappelletti in brodo or little stuffed hats in broth. I was once told is a dish served for only those you love because it takes so much time & patience to make! In our area this dish is traditionally served on Christmas day for lunch and New Year’s Eve for dinner.
This year I recorded a short timelapse video of making kilos of this handmade pasta but the best part is it’s narrated by Dr. Gaggi (our adopted Italian papa)!
Take the time and make it from scratch, buy the freshest eggs (it will make the color of the dough nice & golden) and enjoy this homemade pasta the way it was meant to be eaten – surrounded by family. (Plus they freeze well so you can have them on-hand, at the ready all winter long!)