Cappelletti
Cappelletti in brodo
The Christmas first course, folded by hand around the table
Fresh pasta from Romagna
Romagna sfoglia, made at home.
Recipes, history and technique of egg pasta rolled by hand. The way the azdore did it, explained for someone starting today.
«Dmân a s magnèm du caplét.» Rosa, this site is for you.
- 11 recipes weighed and tested
- 5 technique guides
- 1 egg per 100 g of flour
Choose the shape
Every shape has its story
- Tagliatelle The golden ribbon of Romagna, cut 6 to 8 mm wide.
- Cappelletti Folded into a little hat around a finger, king of the capon broth.
- Passatelli Breadcrumbs, Parmesan and eggs pushed through the iron.
- Strozzapreti Just water and flour, rolled between the palms.
- Ravioli Ricotta and spinach in a square with a lace border.
- Spoja lorda The sheet dirtied with filling, in little squares in broth.
- Tagliolini The finest cut, for broths and delicate sauces.
- Lasagne Green pasta layered with ragù and béchamel.
- Maltagliati The offcuts of the sheet, perfect with beans.
- Gnocchi Potato, flour and an egg, ridged on a fork.
- Piadina Beyond the sfoglia: the bread of Romagna.
The signature recipes
Where to begin
Tagliatelle
Tagliatelle al ragù
The Sunday dish, the way our grandmother made it
Cappelletti
Piadina
Piadina romagnola
It is not pasta, but it is the bread of Romagna
Autumn
What to cook right now
The right recipes for this season, picked automatically.
Spoja lorda
Spoja lorda
Quicker than cappelletti, every bit as irresistible: the sheet dirtied the proper way
Gnocchi
Potato gnocchi with butter and sage
Thursday is gnocchi day
Tagliatelle
Tagliatelle al ragù
The Sunday dish, the way our grandmother made it
Strozzapreti
Strozzapreti romagnoli
The weekday pasta, no eggs and no equipment
The sfoglia school
Five guides, one single gesture
Dough, rolling pin, thickness, storing, tools. Read them in order and the sfoglia will hold no more secrets.
Start with the first- 1 Romagna sfoglia dough The Romagna sfoglia dough step by step: one egg per 100 g of type 00 flour, the well, the rest, and how to fix dough that is too dry or too wet.
- 2 Rolling the sfoglia by hand How to roll the sfoglia with a long mattarello the way Romagna azdore do: posture, the disc, rolling and unrolling, even thickness and how to fix tears.
- 3 Sfoglia thickness by shape Thickness and cutting sizes of the sfoglia for every Romagna shape, from tagliatelle to cappelletti and garganelli: table, how to measure, machine settings.
- 4 Storing fresh pasta How to keep fresh egg pasta in the fridge and the freezer, how to dry it at home without risks, and the hygiene rules for cappelletti and filled pasta.
- 5 Pasta making tools Tools for homemade sfoglia: wooden board, long mattarello, pasta wheel and passatelli iron. What to look for before you buy them.
From the journal
Stories, seasons and advice
Advice
Eggs for fresh pasta
Whole eggs, freshness, yolk colour and pasteurised eggs in cartons: how to choose eggs for egg pasta, with the rule of one egg for every 100 g of flour.
Seasons
A Romagna Christmas menu
The traditional Romagna Christmas menu: cappelletti in capon broth folded as a family, the classic main courses, the ciambella and how to plan ahead.
Advice
Farina 00 or semolina? Choosing the right flour for fresh pasta
Farina 00, farina 0, semola rimacinata, soft or durum wheat, W strength and protein: which flour to use for egg pasta and which for dusting.