INGREDIENTS
FOR THE PASTA:
- 5 fresh eggs per 500 grams of flour
FOR THE FILLING:
100 g raw minced pork
- 100 g raw minced mixed cooked meats
100 g cured ham
100 g mortadella
100 g Parmigiano Reggiano
100 g breadcrumbs
70 g butter
5 eggs
Half an onion
METHOD
To make the filling, sauté the half onion in butter until it is golden, add the raw minced meat and sauté. Add the breadcrumbs and toast, mixing it all together. Remove from the heat and leave the meat to cook. In the meantime mince up the ham, mortadella and mixed cooked meats. Combine the ingredients and mix in the Parmigiano Reggiano and the eggs into a smooth mixture.
Next make the pasta: knead the flour with the eggs for approx. 30 minutes into a soft, smooth dough. Roll out into a thin sheet and cut it up into little squares. Put a small amount of filling into each square, fold them up into triangles and join up the two corners to make little hats without holes. Cook in capon broth for a few minutes.
