Ingredients

200g ‘00’ pasta flour

200g fine semolina flour (like Caputo)

4 eggs

Spiced Lamb Filling

1 lb. ground lamb

1 shallot, minced

3 cloves garlic, minced

0.75 cup whole milk ricotta

0.5 cup Parmesan cheese, grated

1 egg

2 tbsp. Arabian Nights | Baharat

2 tbsp. fresh parsley, chopped

1 tbsp. pomegranate molasses

Zest of 0.5 lemon

1 tsp. kosher salt

Freshly grated pepper

Lemon Herb Brodo (Broth)

6 cups homemade or high-quality chicken stock

3 cloves garlic, smashed

1 strip lemon peel (no pith)

1 sprig thyme

1 bay leaf

Parsley stems (from what was used in filling)

Salt & pepper to taste

Herb Oil

1 cup parsley leaves

0.5 cup mint leaves

0.75 cup neutral oil, like avocado

 0.25 tsp. salt

For Serving

Parsley & mint

Lemon wedges

Parmesan cheese (optional)

Preparation

For the herb oil: Bring a small pot of water to boil and prepare an ice bath. Blanch parsley and mint for a few of seconds (no more than 15) just enough to turn a vibrant green. Transfer directly into the ice bath.

Drain blanched herbs and squeeze completely dry with paper towels. Blend with oil and salt until emulsified and smooth, then strain through a fine mesh sieve (lined with a coffee filter for added clarity, but not necessary).

For the pasta: On the counter or in a bowl, whisk together ‘00’ and semolina flours until well combined. Make a well in the center of the flour mixture and add 4 eggs. Gently break each yolk and mix into the flour, slowly folding the dough until it begins to come together. If mixed in a bowl, turn out onto counter and knead until dough becomes a smooth ball, about 8-10 minutes.

Cut dough ball into quarters and roll each portion into its own ball. Flatten into disks and wrap in plastic wrap. Let the dough rest at room temperature for an hour, or refrigerate and bring to room temperature before using.

For the filling: In a small pan, cook shallot and garlic with a splash of oil until softened and fragrant, about 4-5 minutes. Allow to cool completely.

In a large bowl, combine lamb, shallot, garlic, ricotta, Parmesan, egg, Arabian Nights | Baharat, parsley, pomegranate molasses, lemon zest, salt, and pepper. Mix until thoroughly combined, then place in a piping bag. No tip will be needed, as you can snip the end of the bag to the size you need for piping.

Once the dough has rested, roll one disk out thin enough to fit through the Number 1 setting on camera pasta roller. Roll through the Number 1 setting, then Number 2, and continue increasing by one numbered setting at a time until you reach 6. Cut dough into manageable-length pieces, about 2-3 feet per.

Flour your work surface with a light dusting of semolina. Using a single pasta cutter or knife, cut each length of dough into 1x1 inch squares. Portion 1 tsp. (hazelnut-sized) scoops of filling onto each square. 

Once every square has filling, you can start assembling the cappelletti. To make one, fold the dough m of one square around the filling, making sure to match one corner with its opposite. Press firmly until sealed. The shape should resemble a triangle at this point.

Take one of the corners along the folded edge and wrap it around your finger until it meets its opposite corner on the other side of the cappelletti. Press firmly against the until the corners are sealed together.

The pasta shape should resemble tiny hats (as the name implies) with a point on top and a round base. Continue assembling the cappelletti until all are completed. Set aside.

For the brodo (broth): Warm stock over medium heat and add garlic, lemon peel, thyme, parsley stems, and bay leaf. Once it reaches a simmer, lower the heat significantly until it’s just high enough to keep the broth warm. Season sauce with salt and pepper to taste.

Bring a large pot of water to boil with a heaping handful of salt. The water should taste as briny as seawater. Gently drop cappelletti into the water and allow to boil for 3 minutes.

Carefully remove cappelletti from the water and place into warm bowls. Top with hot broth and drizzle over dots of herb oil. Top with fresh herbs, a splash of lemon juice, and Parmesan cheese if desired. Enjoy!