Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1/2 cup whole milk ricotta
1/2 cup Mascarpone
1/3 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
Black Truffle Sauce:
1 cup heavy cream
2 tbsp. black truffle sauce or paste
1/2 cup Parmigiano Reggiano, finely grated
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the ricotta, Mascarpone, Parmigiano and salt to a mixing bowl and mix until combined. Add more Parmigiano and salt to taste.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the KitchenAid pasta roller attachment or Marcato Atlas pasta machine).
Using a round cutter, about 3-4 inches in diameter, cut small circles for the cappelletti. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti.
Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce. Remove from heat and whisk in the black truffle sauce and grated Parmigiano until smooth.
Once the water comes to a boil, add plenty of salt. Cook the cappelletti until it floats to the top, about 2-3 minutes. Reserve 1/3 cup pasta water.
Strain the cappelletti and toss in the black truffle sauce. Add more pasta water as needed.
Plate and top with more grated Parmigiano and serve!