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, 3 yolks
5 oz. fresh baby spinach
1/2 lb. Taleggio cheese
1/3 cup Parmigiano Reggiano, finely grated
4 tbsp. unsalted butter
1 tbsp. white miso paste
Juice of 1 lemon
Tip: If you have leftover cappelletti it can be frozen for 1-2 months in the freezer.
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.
Bring a large pot of water to a boil. Blanch the spinach for about 30 seconds. Remove using a spider strainer and place directly into a bowl of ice water to cool.
Squeeze out any excess liquids and add to a food processor along with the Taleggio and Parmigiano. Blend until smooth. Add to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).
Using a round fluted 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, in a sauté pan over medium heat, melt 4 tbsp. butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Remove from heat.
Once the water comes to a boil, cook the cappelletti until they float to the top, about 2-3 minutes. Reserve 3/4 cup pasta water.
Strain the cappelletti and add to the sauté pan with the brown butter. Add 1/4 cup pasta water, lemon juice and miso paste. Toss over low heat until combined. Add more pasta water as needed, 1/4 cup at a time
Plate and top with more grated Parmigiano.