Little Hat Soup

In Central Italy soup vies with macaroni and rice! This is a scrumptious soup my Mama made for special occasions. In Italian it is called Cappelletti in Brodo or the Little Hat Soup.

2qts. chicken broth
½ cup ricotta

½ cup finely chopped cooked chicken
2tbsp. grated parmesan cheese
1 egg slightly beaten
½ teaspoon salt
A few grains of nutmeg
A few grains pepper

Prepare and set aside:
2qts. Quick chicken broth

Combine remaining ingredients in a bowl and set aside.

Basic Noodle Dough (1/2 recipe)

4 cups flower
½ tsp. salt

Make a well in center of flour. Add, one at a time, mixing slightly after each addition 4 eggs. Add gradually about 6 tbsp. cold water, mix well to make stiff dough. Turn dough onto a lightly floured surface and knead.

Roll dough about 1/16 in. thick. Cut into rounds with a 2 1/2inch. round cookie cutter. Place ½ teaspoon cheese-chicken mixture in center of each round dough. Fold each round in half, covering the mounds of filling. Dampen edges of pasta with water and press together to seal. Bring two extreme ends together. Dampen and press together to seal.

Bring broth to boiling and add pasta.

Cook about 20 25 min., or until pasta is tender. Test tenderness by pressing a piece against side of pan with fork or spoon. Serve with broth.

Approx. 8 servings

Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter