Mix the grated cheese, the grated bread, the lemon rind and the nutmeg all together over a wooden board with your hands. Make a small heap at the centre of the board with the mixture so obtained, leaving a cavity at its centre.
Put the eggs into the heap cavity and mix the whole mixture in a uniform way. Leave the mixture to stand for half an hour. Make the soup boil while mashing the mixture with a potato masher and pour the worm-alike "passatelli" onto the boiling pot. Cook for a few minutes at a low flame to prevent the "passatelli" from crumbling.
Make a well-mixed compound using the flour, the grated bread, a pinch of salt, and water. Spread the mixture with the typical "mattarello" (rolling pin) over the wooden board until you obtain a 5 mm thickness. Then cut the sheet of pastry so obtained into narrow strips of about 1 cm (width). Cut these strips again into small pieces of about 5-6 cm (length). One by one, rub the small pasta sticks in and between your hands in order to obtain small tapered pasta rolls. Sprinkle your hands with flour to prevent the pasta from sticking to them.
How to make the sauce: In a large pan greased with oil and butter, fry a chopped mixture of onion, celery, carrot and a clove of garlic slightly. Add the bacon cut into small cubes, the green peas and the tomato sauce. Then add some salt and pepper (or chilli), and a glass of water. Cook for about 20 minutes. Meanwhile cook the "strazzapreti" rolls in salty water. When they are still slightly underdone, strain and pour them directly into the pan with the sauce. Leave the pasta to cook for another 1 minute and put it on your dish with some grated parmigiano reggiano, if you like.
Make a fountain-alike heap with the flour on the wooden board or table and leave a cavity at its centre to put the eggs and the salt in. Mix all the compound using both hands. When the mixture is solid and compact enough, spread it over the board using the "mattarello" (rolling pin). The sheet of pastry must become sufficiently thin, on a uniform basis. This is an important step: as a matter of fact, the "tagliatelle" will be compact and sufficiently long only if the mixture has been stretched enough.
After this step, leave the sheet of pastry to dry up and then roll it up like a tube; by keeping the tube-alike roll steady with your fingers, cut it into small slices with a max. thickness of about 5 mm, by using a sharp knife. While cutting the roll into small slices, unwind the "tagliatelle" and put them on a cloth to let them dry up for at least half an hour.
Cook the "tagliattelle" in a pot with a large quantity of salty boiling water.
Once cooked, strain them and add the typical Romagna-style sauce with tomato, meat and butter or parmigiano cheese (see below to make the sauce).
Into a pot, brown the onion after having cut it thinly, together with the celery, the carrot and the bacon, which has been cut into small cubes. Then add the chopped chicken livers, the ground meat and the sausages, after having taken their skin off and broken them up into small pieces.
Fry the mixture slightly for about 5 minutes and then add a small glass of white wine. Make the wine dry up and add the tomato pulp; add salt and pepper as you like.
Let the sauce simmer for a couple of hours on a moderate flame.
For the pasta:
For the filling:
Mix the ingredients for the pasta and stretch the mixture until you obtain a smooth and uniform sheet. To make the filling, mix the "ricotta" cheese in a earthenware pot together with the other filling ingredients.
Cut the sheet of pastry into many small squares of about 5 cm in each side. On each of these squares, put half a spoonful of filling.
One by one, take each of these pieces of pastry in your hand and close it in the form of a triangle, by making attention to stick them well in the edge.
Once you have closed it, make the pastry triangle wrap around one of your fingers and overlap the two ends of the "cappelletto" so obtained.
Text courtesy of: www.eng.unibo.it
Picture of: Wikimedia
Print