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1
Combine 4 eggs, 2 teaspoons oil and 1/2 teaspoon salt in bowl and whisk until well blended.
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2
Add flour, a little at a time, beating after each addition.
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3
Turn out onto well-floured board and knead several minutes until dough is firm and smooth but not dry.
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4
Add more flour if necessary to prevent sticking.
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5
Cover and let stand at slightly warm temperature about 30 minutes to ripen.
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6
Cut dough in 2-inch portions and roll out slightly to flatten enough to fit into pasta machine.
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7
Roll in machine starting with thickest setting and progressing to next to finest setting until pasta is very thin (expansion takes place during cooking).
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8
Continue until all dough is rolled into strips.
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9
Place strips on floured board and sprinkle lightly with flour.
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10
Cut in 4-inch squares and let rest 10 minutes before filling and cooking.
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11
Meanwhile, to make sauce, saute onion and garlic in olive oil until golden.
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12
Add undrained tomatoes, basil and 2 teaspoons salt.
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13
Season with pepper to taste.
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14
Bring to boil and simmer 15 minutes.
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15
Add sugar at last minute.
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16
To make filling, combine ricotta, drained spinach, nutmeg, 4 eggs and Parmesan to taste in bowl and mix well.
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17
Season to taste with salt and pepper.
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18
Bring large pot of generously salted water to boil.
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19
Add 1 tablespoon oil.
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20
Drop each piece of pasta into boiling water and cook 3 to 4 minutes, or just until pasta floats to surface.
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21
Remove at once and plunge into bowl filled with ice water 1 minute.
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22
Drain pasta on clean cloth to prevent sticking.
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23
Place 1 tablespoon filling in center of each pasta square.
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24
Fold square into triangle, then again into smaller triangle.
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25
Press edges to seal.
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26
Pour layer of tomato sauce in large baking pan.
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27
Arrange cappellacci in rows, slightly overlapping.
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28
Cover with remaining sauce and sprinkle with additional Parmesan cheese.
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29
Bake at 400F (200C) 5 to 7 minutes.
