“Little Hats” — a family tradition that makes about 800 cappeletti. Assembly includes wine drinking, Italian music, family and friends.

Ingredients

Meat Filling:

• Ground meat mixture
• 2 cups grated Romano cheese
• 1/4 cup parsley flakes
• Eggs

Pasta Dough:

• Use the family noodle dough recipe, or food processor egg pasta dough

Steps

1. Make the meat mixture. Grab wine and start!
2. Beat eggs until well blended; add to the meat mixture. Add Romano cheese and parsley flakes.
3. Form into 1/3 inch diameter balls (medium pea-sized).
4. Prepare pasta dough and let rest. Roll out long sheets of thin pasta dough, about 4 inches wide.
5. Line up meat balls on one side of the pasta sheet.
6. Fold pasta over balls only; cut off excess.
7. Press to seal pasta around each ball.
8. Cut cappeletti squares with a zigzag crimper.
9. Twist and press to seal into “little hat” shapes.
10. Fork them to release air.
11. Freeze on cookie sheets and bag.

Notes

• Cook in simmering chicken broth for 20 minutes, then let sit for 30 minutes. Add more broth as needed.
• Or serve topped with spaghetti sauce!
• This is a big batch recipe — great for a family assembly day.
• Assembly includes wine drinking, Italian music, family and friends.