Cappellacci with Turmeric, Butter, and Grana Padano
Cappellacci alla Curcuma, Burro e Grana Padano
Category: Pasta Dishes
Serves: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour (all-purpose flour) | 200g |
| Eggs | 110g |
| Ground Turmeric | 1 tsp |
| Salt (fine) | A pinch |
| Grana Padano DOP (for filling) | 250g |
| Fresh Cream (liquid) | 150g |
| Butter | 50g |
| Grana Padano DOP (for garnish) | 20g |
Instructions
Step 1: Prepare the Fresh Pasta Dough
To begin making the turmeric cappellacci, start by preparing the fresh pasta. In a large bowl, place the 00 flour, and add the ground turmeric to infuse the dough with its vibrant color and flavor. Crack in the eggs and season with a pinch of salt. Begin mixing the ingredients together by hand in the bowl. Once the ingredients are well combined, transfer the mixture onto a clean work surface. Continue kneading the dough until it becomes smooth, elastic, and firm, ensuring it is well combined. Once the dough is ready, wrap it in plastic wrap and let it rest at room temperature for about 30 minutes.
Step 2: Prepare the Grana Padano Filling
While the pasta dough rests, prepare the Grana Padano filling. Grate the Grana Padano DOP (for the filling) and add it to a small saucepan. Pour in the fresh cream and gently heat over low to medium heat, stirring occasionally until the cheese melts into the cream, creating a smooth mixture. Once it has melted and combined, transfer the mixture to a tall container. Use an immersion blender to blend the mixture for a few seconds until smooth and creamy. Cover the container with plastic wrap and let it cool in the refrigerator until it is ready to be used.
Step 3: Roll Out the Pasta
After the dough has rested, take a small portion and roll it out using a pasta machine. Pass the dough through the machine several times, progressively using thinner settings until the dough is about half a centimeter thick. Repeat this process for the rest of the dough, ensuring all pieces are rolled evenly.
Step 4: Shape the Cappellacci
Once the dough is rolled out, cut it into squares measuring about 6×6 cm (approximately 2.4 inches on each side). Place a small spoonful of the prepared Grana Padano filling in the center of each square, about half a teaspoon per piece. Lightly brush the edges of the pasta with a bit of water to help seal it. Fold each square into a triangle, pinching the edges together firmly to seal the filling inside. Then, fold the two corners of the triangle towards the center to form the signature cappellacci shape. Press the ends together firmly to ensure they are well sealed. Repeat this process with the remaining pasta squares.
Step 5: Cook and Dress the Cappellacci
Bring a large pot of salted water to a boil. In a separate, large skillet, melt the butter over low heat. As the butter melts, add a ladle of the boiling pasta water to the pan to create a creamy base for the sauce. Once the water has come to a rolling boil, carefully drop the cappellacci into the pot, cooking for about 3 minutes or until they float to the top.
Using a slotted spoon, transfer the cappellacci directly from the pot into the skillet with the melted butter and cream mixture. Stir gently to combine, adding more pasta water if necessary to achieve the desired sauce consistency. Once the cappellacci are coated with the sauce, add a generous amount of grated Grana Padano DOP to the pan and toss gently to emulsify the sauce.
Step 6: Serve
Once the cappellacci are well coated with the buttery, cheesy sauce, they are ready to serve. Plate the cappellacci and garnish with a final sprinkle of grated Grana Padano DOP. Enjoy this rich and comforting pasta dish, infused with the unique flavor of turmeric and complemented by the creamy butter and Grana Padano sauce.
Tips and Notes
- You can substitute the Grana Padano DOP with Parmigiano Reggiano if preferred, but Grana Padano DOP adds a milder, nuttier flavor.
- If you donβt have a pasta machine, you can roll the dough by hand, but ensure it is as thin as possible to create the delicate cappellacci.
- You can refrigerate the cappellacci for up to a day before cooking, or freeze them for later use. Simply cook from frozen, adding a minute or two to the boiling time.
Indulge in these golden, comforting cappellacci, a perfect blend of creamy cheese, rich butter, and a slight spice from the turmeric. This pasta dish will surely become a family favorite.
