Cappelletti in Broth

For the pasta:

• 1 ⅔ cups all-purpose flour (200 g)

• 2 eggs

• A pinch of salt

For the filling:

• ⅓ lb ground beef (150 g)

• 1.75 oz prosciutto (50 g), finely chopped

• ⅓ cup grated Parmigiano Reggiano (50 g)

• 1 egg

• Salt and pepper, to taste

• Nutmeg, to taste

For cooking:

• 4 ¼ cups beef broth (1 liter)

• On a clean work surface, form the flour into a mound and make a well in the center. Add the eggs and a pinch of salt.

• Knead the mixture until you get a smooth, elastic dough. Wrap it in plastic wrap and let it rest for at least 30 minutes.

• In a bowl, mix together the ground beef, chopped prosciutto, Parmigiano Reggiano, egg, salt, pepper, and a pinch of nutmeg. Stir until the mixture is well combined.

• Roll out the dough with a rolling pin to about 1 mm thickness.

• Cut the dough into squares about 1 inch (2.5 cm) on each side. Place a small amount of filling in the center of each square.

• Fold each square into a triangle, pressing the edges to seal. Then bring the two corners of the triangle together and press to form the classic cappelletto shape.

• Bring the broth to a boil. Add the cappelletti and cook for 3–5 minutes, or until they float to the surface.

• Serve the cappelletti hot in the broth.