OR homemade capeletti It is an Italian culinary delicacy that conquers palates all over the world. Made by hand, this dish embodies a combination of tradition and flavour, with various fillings ranging from the most classic to the most creative.
What is the origin of the hairs?
Capeletti, also known as “cappellino” due to its shape reminiscent of a friar’s hat, are a filled pasta originating from northern Italy, more precisely from Emilia-Romagna.
Traditionally it was prepared on festive occasions and family celebrations, representing wealth and abundance.
Over the centuries it has gained popularity in various regions of Italy and the world, especially among Italian immigrant communities.
Its preparation and fillings have evolved to adapt to different cultures and local ingredients.
History of capeletti in Italian cuisine
The first mention of capeletti dates back to the 12th century, in books that reported recipes for stuffed pasta.
At the time it was stuffed with noble meats, such as chicken and veal, and aromatic seasonings.
As time went on, however, the recipe began to include more convenient options, such as cheese and vegetables.
Evolution and popularization of capeletti in the world
In the 19th and 20th centuries, capeletti arrived in the Americas, brought by Italian immigrants. In Brazil, the dough has adapted to the local culture, incorporating fillings such as:
- dried meat;
- minced chicken;
- also vegetarian versions.
Today capeletti are enjoyed both in sophisticated dishes and in simple homemade recipes.
How to make homemade capeletti?
It is completely possible to make the dough at home, even without a cylinder. And the best part: it’s easy!! A little laborious depending on the type, but the pleasure of eating fresh pasta prepared by you is worth it!
When I buy ground meat (I always buy duck), I like to season it beforehand and not during cooking like most people do.
I do it because it gives it enormous versatility: I make burgers, baked meatballs, whatever comes my way. Season with pressed garlic, salt, pepper, parsley, olive oil, mustard and soy sauce (shoyu).
The capeletti filling is fantastic because each one uses a little of nothing, so I turned the leftovers into balls and baked them. This recipe is for 2 people.
For the filling of the capeletti
I used 200 g of seasoned minced meat and 1 egg. The recipe called for processing, but I used the mixer and it worked really well. It has the consistency of a thick pâté.
For the dough:
- 1 glass of cottage cheese from wheat flour;
- 2 eggs;
- 1 pinch of salt.
Mix all the ingredients until a smooth dough forms. If necessary, add more flour. I like to beat the eggs first and add them little by little, so if the dough is dry I can add, for example, 1/2 egg.
Sprinkle a surface with flour, roll out the dough and trim the edges to form a square.
With the pasta scraps you can make another batch by repeating the process. Cut squares of approximately 5 x 5 cm (more or less).
Add a little filling and close to form a triangle. I like to moisten my fingers and go over the edges first to make it close better. Join the ends of the triangle and fold the remaining tip upwards (see photo).
Bring plenty of salted water to the boil and add the hair. After they rise and float to the surface, let them sit for another 2 minutes.
Serve simply with your favorite sauce. We serve it with gravy and mozzarella because we take it easy while eating!
Tip: The thinner the dough, the tastier it is. It is important to say that they “grow” a lot after cooking. I also have to say that there is 2/3 of the filling left!
What are your tips for preparing perfect homemade capeletti?
Preparing homemade capeletti requires attention to detail which guarantees soft doughs and tasty fillings. Discover the best practices for getting the right recipe.
Choice of ingredients: ideal types of flours and fillings
Use type 00 soft wheat flour for a more delicate consistency. But if you can’t find it, mix regular wheat flour with semolina to hit the sweet spot.
Opt for fresh ingredients. Cheeses like ricotta and parmesan are classics, while meats and vegetables can be seasoned with herbs like nutmeg and sage.
Techniques to obtain the perfect consistency of the dough:
- Knead the dough for at least 10 minutes until it becomes smooth and elastic;
- Use a rolling pin or a cylinder to make it very thin, so as to facilitate closing the hairs;
- When shaping the cake, make sure to press the edges well to prevent the filling from escaping during cooking.
Common mistakes to avoid when preparing:
- a mixture that is too thick can compromise the cooking and lightness of the dish;
- Too wet a filling can break the dough, so drain the ingredients well before using them;
- The capeletti must be cooked in boiling water and al dente.
What are the popular variations of capeletti?
Capeletti are a versatile pasta that adapts to different tastes and dietary needs.
Traditional and contemporary fillings include:
- traditional: mixture of pork, chicken and cheese seasoned with spices;
- contemporary: ricotta with spinach, sautéed mushrooms or creamy cheeses such as gorgonzola.
The adaptations for vegetarian and vegan diets are therefore:
- vegetarian: stuffed with roasted pumpkin with almonds or sautéed mushrooms;
- vegan: replace the cheese with seasoned tofu or chestnut puree. Use a dough made with flour and water.
What is the nutritional information for homemade capeletti?
Understanding the nutritional value of homemade capeletti helps balance your diet. A standard portion (100g) contains on average:
- calories: 250 to 300;
- protein: 10 g;
- carbohydrates: 45 g;
- fat: 5 g.
Therefore, tips to make the recipe healthier include:
- usage wholemeal flour increase fiber content;
- replace fatty meats with lean options, such as shredded chicken;
- reduce the use of cheese and add vegetables to the filling.
How to combine capeletti with sauces and side dishes?
Choosing the right sauce is essential to enhance the flavors of the capeletti. Therefore, some suggestions that go well with the different fillings are:
- meat fillings pair well with fresh tomato sauce or meat sauce;
- cheese fillings go well with bechamel or sage butter;
- Vegetable fillings are ideal with pesto or mushroom sauce.
The ideal combinations to serve with capeletti are, for example:
What are the curiosities about the ingredients of capeletti?
Find out more about the ingredients that make hair so special.
Types of flour: characteristics and uses
00 flour is ideal for thin and delicate doughs. Furthermore, semolina provides a firmer and crunchier texture. Whole wheat flour is healthier, but may require recipe changes.
Fillings: classic and unusual combinations
Meat and cheese mixes are more classic options. More unusual is the pumpkin with ginger, chestnuts and dried fruit.
What else to know about homemade capeletti?
Let’s see, then, the most common questions on the topic.
What is the best flour for making homemade capeletti?
Type 00 flour is ideal because it gives lightness and elasticity to the dough, but you can use semolina to have a more compact consistency.
Is it possible to freeze homemade capeletti?
Capeletti can be frozen before cooking. Then place it on a baking tray to freeze it individually before placing it in the bags.
Which sauces go best with capeletti?
Excellent options are sauces such as meat sauce, but also butter with sage and pesto, depending on the filling used.
How long does it take to cook homemade capeletti?
The average cooking time is 3 to 5 minutes in boiling water, until al dente.
Can I use wholemeal flour to make capeletti?
It is important to mix it with soft wheat flour to maintain elasticity and manageability.
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