Truffle Potato Cappellacci Recipe
black truffle, mustard crema, grana padano
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Ingredients
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For the Cappellacci
Method
For the Cappellacci
- 1
Prepare the Dough
In a large bowl, mix the flour and salt. Make a well in the center, crack the eggs into it, and knead until the dough is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
- 3
Roll Out the Dough
Divide the dough into quarters. Roll each quarter out into thin sheets using a pasta machine or rolling pin.
- 4
Form the Cappellacci
Cut the pasta sheets into squares. Place a spoonful of the filling in the center of each square, fold the pasta over to form a triangle, and press the edges to seal. Then fold the triangle’s two corners over to form a cappellacci shape.
- 5
Cook the Cappellacci
Bring a large pot of salted water to a boil. Cook the cappellacci for about 4-5 minutes or until they float to the surface. Drain and set aside.
