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Pasta: Combine 4 Large eggs, 2 tsp.
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oil and 1/2 tsp.
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salt in bowl and whisk till well blended.
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Add in flour, a little at a time, beating after each addition.
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Turn out onto well-floured board and knead several min till dough is hard and smooth but not dry.
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Add in more flour if necessary to prevent sticking.
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Cover and let stand at slightly hot temperature about 30 min to ripen.
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Cut dough in 2-inch portions and roll out slightly to flatten sufficient to fit into pasta machine.
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Roll in machine starting with thickest setting and progressing to next to finest setting till pasta is very thin (expansion takes place during cooking).
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Continue till all dough is rolled into strips.
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Place strips on floured board and sprinkle lightly with flour.
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Cut in 4-inch squares and let rest 10 min before filling and cooking.
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Sauce: Meanwhile, to make sauce, sauteeonion and garlic in extra virgin olive oil till golden brown.
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Add in undrained tomatoes, basil and 2 tsp.
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salt.
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Season with pepper to taste.
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Bring to boil and simmer 15 min.
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Add in sugar at last minute.
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Filling: To make filling, combine ricotta, liquid removed spinach, nutmeg, 4 Large eggs and Parmesan to taste in bowl and mix well.
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Season to taste with salt and pepper.
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Bring large pot of generously salted water to boil.
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Add in 1 Tbsp.
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oil.
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Drop each piece of pasta into boiling water and cook 3 to 4 min, or possibly just till pasta floats to surface.
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Remove at once and plunge into bowl filled with ice water 1 minute.
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Drain pasta on clean cloth to prevent sticking.
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Place 1 Tbsp.
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filling in center of each pasta square.
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Fold square into triangle, then again into smaller triangle.
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Press edges to seal.
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Pour layer of tomato sauce in large baking pan.
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32
Arrange cappellacci in rows, slightly overlapping.
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Cover with remaining sauce and sprinkle with additional Parmesan cheese.
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Bake at 400F 5 to 7 min.
