Traditions. I love that my family has some. Every year the women of our family (and sometimes a few lucky men) put aside a whole day to make Cappelletti.
Cappelletti are tiny stuffed pastas that are traditionally served in broth. They are filled with a meat mixture called pist. I can’t actually find any research on why it is called that, but we have plenty of fun making “pissed” puns all day.
We basically have it down to a science now. Our group of ladies have been getting together for probably ten years or more. For some of us, we started learning the intricacies of folding the dough just right as young kids.
One person will make and roll the dough while the others stuff and fold the little pasta. We’ve become more advanced over the years too, upgrading to a Kitchen Aid to mix and roll out the pasta, and a dehydrator to speed up our drying process.
By the end of the day, we are left with thousands of little handmade creations. This year, we ended up with a total of 6,600 (not counting the ones that we ate!). We typically divide them into bags of 100.
The day is a mix of laughing, drinking wine, and making meals that we can share with our families long after Cappelletti Day is finished.
The joke is that Italians don’t really measure ingredients when they are cooking, and I feel that is mostly true here. Or perhaps I haven’t been around long enough to know the coveted secret recipe. Here is an idea of how we make our version of Cappelletti:
The Filling (Pist):
- Ground Veal
- Ground Beef
- Ground Pork
- Chicken Liver (Trust me, it is good)
- Parmigiano Regiano
My step-mom usually makes the pist the night before, so I may be off on some of the ingredients.
- 3 Cups Bread Flour
- 5 Eggs
If you are interested in learning more about pasta-making, I recommend checking out the “Pasta Grannies” channel on YouTube: