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1
Basic pasta dough, recipe follows
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2
1 quart chicken stock, recipe follows
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3
In a large bowl, blend the ricotta, the squaquerone, the Parmigiano-Reggiano, the lemon zest, the pepper, nutmeg and salt to taste.
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4
Check the seasoning, stir in the egg yolk, cover and chill 2 hours or overnight before proceeding.
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5
Remove the filling from the refrigerator and let sit at room temperature 10 minutes.
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6
Divide the dough into 3 equally-sized balls and roll them out to the thinnest setting on a pasta rolling machine.
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7
Cut each sheet into 2-inch squares.
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8
In the center of each square, place tablespoons of the filling.
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9
Fold diagonally-opposite corners to meet each other to form the cappelletti.
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10
Place the cappelletti on a sheet tray dusted with semolina flour, and cover with clean, damp dish towels or hold in the freezer until ready to use.
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11
Bring the chicken stock to a boil and add salt if necessary.
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12
Drop the capellatti in the chicken stock, working in batches if necessary to avoid overcrowding the pot.
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13
Cook for 2 minutes, remove from heat and serve immediately with a ladle of the broth spooned over, and topped with grated Parmigiano-Reggiano.
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14
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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15
Make a well in the middle of the flour and add the eggs and the olive oil.
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16
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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17
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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18
The dough will come together when half of the flour is incorporated.
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19
Start kneading the dough with both hands, using the palms of your hands.
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20
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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21
Lightly reflour the board and continue kneading for 6 more minutes.
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22
The dough should be elastic and a little sticky.
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23
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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24
Roll or shape as desired.
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25
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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26
Add all the chicken parts and brown all over, stirring to avoid burning.
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27
Remove the chicken and reserve.
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28
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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29
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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30
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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31
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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32
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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33
Stir the stock to facilitate cooling and set aside.
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34
Refrigerate stock in small containers for up to a week or freeze for up to a month.
