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["To make the dough, in a food processor, combine the eggs and salt and pulse to blend well. Mix the semolina flour and 2 3/4 cups of the unbleached flour together and add to the eggs about a cup at a time, pulsing until a ball in formed. If the dough is too sticky, add more flour;", "if too dry add a little warm water. On a well-floured surface, knead the dough until smooth, about 5 minutes. Cover the dough with a bowl or damp towel and let rest for 10 minutes.", "", "Divide the dough into 4 pieces. Work with 1 piece at a time and keep the rest covered. Flatten the dough slightly with a rolling pin and then use a pasta machine to roll it out 1/8"" thick. Don't make the dough too thin.", "Using a 1"" round cookie cutter cut out rounds from each sheet of dough. Place about 1/2 teaspoon of the filling in the center of each round. Fold each round in half and pinch the edge together to make a half circle.", "Then take the two pointed ends and bring them together to meet; pinch to seal. Place the cappelletti on a floured towel or baking sheet as you form them.", "", "To cook the cappelletti, bring a large pot of broth or water to boil. Add the cappelletti about 3 dozen at a time and cook until they pob to the surface. Serve in broth or sauce.", "", "To freeze the cappelletti, arrange them in a single layer, without touching on baking sheets as you form them. Cover with foil and freeze on the sheets. When they are hard, transfer them to plastic bags. They can be frozen for up to 3 months. Add frozen cappelletti directly to boiling broth or water."]
