Black Truffle Cappelletti

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings

Ingredients:

Pasta Dough:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

  
  

Filling:

• 1 cup whole milk ricotta

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 tsp. salt

  
  

Black Truffle Sauce:

• 1 cup heavy cream

• 1 tbsp. black truffle sauce or paste

• 1/2 cup Parmigiano Reggiano, finely grated

  
  

Directions:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. For the filling, blend the ricotta until glossy. Add to a bow and fold in the Parmigiano and salt.

3. 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).

4. 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.

5. Bring a large pot of water to a boil.

6. 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.

7. Once the water comes to a boil, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water.

8. Strain the cappelletti and toss in the black truffle sauce. Add more pasta water as needed.

9. Plate and top with more grated Parmigiano.