Pasta Dough
Ingredients
- 500g (3 â…” Cups) All-purpose Flour
- 2.5g (1tsp) Carboxymethylcellulose (CMC)
- 1 Large Egg
- 225g (¾ Cups) Whole Milk
- 42g (3 Tbsp) Unsalted Butter
- 7.5g (2 ½ tsp) Kosher Salt
Equipment
- Food Processor
- Pasta Rolling Machine or Kitchen Aid Attachment
- Small Mixing Bowl
Timing
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield
1½ Pounds
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Mix Dough
Place the flour and CMC in a food processor. Pulse 2-3 times to incorporate.
In a small bowl, combine the egg and milk and whisk together.
On low speed, slowly pour the egg/milk mixture into the food processor with the flour and CMC until nicely combined.
Add the butter and salt and mix until the dough no longer sticks to the side of the food processor bowl, approximately 5 minutes.
Remove the dough, wrap tightly and place in the refrigerator for 1 hour to rest before use.
Mortadella Filling
Ingredients
- 270g (9 ½ Ounces) Mortadella
- 226g (8 Ounces) Cream Cheese
- 70g (2 Cups) Parmesan (finely grated)
- .25g (â…› tsp) Ground Nutmeg
- ½ Batch of Pasta Dough
Equipment
- Food Processor
- Mixing Bowl
- Piping Bag
Timing
Active Time: 15 Minutes
Total Time: 2 Hours 15 Minutes
Yield
1 Pint of Filling; About 60 cappelletti
-
Prepare Mortadella Filling
Place the mortadella in the food processor and blend for 2 minutes or until smooth.
Slowly add the cream cheese and blend for 2-3 minutes or until smooth.
Remove from the food processor bowl and place into a small mixing bowl. Gently fold in the finely grated parmesan and nutmeg.
Once combined, cover and place in refrigerator until needed.
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Roll and Fill Pasta Dough
Roll pasta dough out to about ⅛ of an inch and cut out 1½ inch squares.
Place the mortadella filling in a piping bag with a ¼ inch round tip.
Pipe a small dot of filling about ½ tsp onto each of the pasta squares.
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Fold Filled Pasta Dough, Serve
Fold the pasta over corner to corner so it makes a triangle.
Take the two bottom points of the triangle and pull the two points down so they meet at the bottom.
Place the cappelletti face down in a container dusted with semolina and freeze for 2 hours or until needed.
Freezing will help keep the shape during the cooking process.
To cook place 10 per order in a pot of simmering water for 5 minutes.
Serve with 8 oz of rich oxtail broth.
Oxtail Broth
Ingredients
- 2270g (5 Pounds) Oxtail
- 131g (½ Cup) Tomato Paste
- 1 Onion
- 2 Carrots
- 2 Celery Ribs
- 1 Bay Leaf
- 5 Black Peppercorns
Equipment
- Baking Tray
- Pastry Brush
- Large Heavy Bottom Pan
- Fine Strainer
Timing
Active Time: 1 Hour
Total Time: 24 Hours
Yield
1 Pint
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Roast Oxtail Bones
Preheat oven to 375°F. Place the bones on a baking tray and roast for 45 minutes.
Remove from the oven and using a pastry brush, brush the bones with the tomato paste.
Return to the oven and cook for an additional 15 minutes.
Remove bones from tray, scraping any excess and place in a large heavy bottom pan
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Create Broth
Add the remaining ingredients and fill the pot of bones with water, so it’s about 1 inch higher than the bones.
Place on the stove and bring to a simmer. Reduce heat to 180°F and cook for 18-24 hours.
Strain the stock through a fine sieve and cool.
Refrigerate for 2 hours or until needed. Skim any fat that has surfaced and enjoy!
Based on 1 Review(s)
2 Comments.
I think you let a bit out on the broth formation. No mention of the mirepoix. I believe it’s a standard broth / stock thing ?
Your images show a glass clear broth. I doubt folks will get that using a strainer or sieve. I get a tyndall effect with a 0.46 micron filter so I resort to centrifugal force to get it clear. Anything in a glass clear broth is delightful to look at and eat. Why not do a thing on a raisin consommĂ©? It’s been beating me up for years.
No centrifuge needed on that broth ? Will keep the raisin consomme in mind