Cappellacci are one of the thousands type of typical italian filled pasta and they come from the city named Ferrara. They have a very simple, savory and sweet taste, thanks to the combination of pumpkin and Parmigiano. They are also quite easy to prepare compared to other types of filled pasta.



What did I use

a kneading board, a rolling pin or a pasta machine, a knife, a pot, a rag, a large bowl, 


for the pasta:

6 eggs

700 gr flour

for the filling:

1 kg pumpkin

300 gr Parmigiano Reggiano or Grana Padano, minced

1 egg

salt, pepper and nutmeg

How did I do

I started with preparing the pasta dough. I poured the flour on the kneading board, I made a hole in the middle with the hands and I put in it the eggs. I started to mix with the fork, then with my hands and I continued to knead for 10 minutes, until I had a smooth and compact dough. 

I covered with a rag and I let it stand for 1 hour.

In the meantime, I prepared the filling. I cut the pumpkin in pieces, I took off the seeds and I cooked it in the oven until tender. I took off the most tender part of the pulp with a spoon and I sieved it.

I stretched the pasta dough and I cut in in squarees and I put a teaspoon of filling in the center of each of them.

I united the two lower angles of every square forming a triangle and pressing well with the fingers and I continued until I finished all the squares.

I boiled them in salted water at medium fire for 5-6 minutes, I dried them and I served with butter, sage and Grana Padano.

Buon appetito!


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