Lemon Burrata Cappelletti

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 whole eggs

• 3 egg yolks

• 8 oz. burrata

• 1/4 cup Parmigiano Reggiano, finely grated

• Zest of 1 lemon

• 1/4 tsp. salt

• 6 tbsp. unsalted butter

• Juice of 1/2 lemon

• Pasta water as needed

• Basil for garnish

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. Add the burrata, Parmigiano, lemon zest and salt to a blender and blend until smooth. Add the filling to a piping bag and set aside.

3. Divide the rested dough into four even pieces. Roll each into long, thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller).

4. Use a round fluted cutter to cut circles for the cappelletti, about 3-4 inches in diameter. 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, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes.

6. Melt the butter in a large pan over low heat and add the juice of 1/2 lemon.

7. Strain the pasta and add it to the pan with the lemon butter sauce. Toss over low heat.

8. Plate and top with basil and more Parmigiano.