Sold in 12 oz portions. 12 oz of filled pasta serves 4-6 adults in brodo.
Please note that all of our filled pastas are not available for Thursday on farm pick up. Friday On Farm & Weekend Market Pick Up ONLY
Our cappelletti follow the tradition of Giacomo’s mother’s family- The Stintarelli’s in the Mantova region of Lombardy. Every sunday afternoon the women would gather around a large table and catch up on their week while forming tiny cappelletti around their pinkie fingers. Rich farm egg pasta sheets are wrapped around a parmigiano reggiano, ground pork loin, and prosciutto filling.
The dough is made with flour from Barton Springs Mill 00 blend and Vermont grown winter wheats, as well as pasture raised fresh eggs. Our cappelletti filling is our take on the classic using black garlic, Parmigiano Reggiano from Vaca Rossa cows in the plains of Emilia, farm herbs, and housemade ricotta cheese.
Cappelletti are the smallest tortelli and about 5 cappelletti fit on a spoon.
Ingredients: 00 Flour, Whole Wheat Flour, Eggs, Salt, Ricotta (milk, lemon juice, salt), Breacrumbs, Fresh Herbs & Spices, Lemon Zest.
Contains: Wheat, Dairy (cheese), Egg
Cappelletti in Farm Vegetable and Parmesan Rind Brodo