How to make tiny cappelletti pasta in broth! Renata, Paola and Romana share their recipe for 'caplet' or meat filled cappelletti, which aren't quite the same as tortellini from down the road in Reggio Emilia. And they are very different to the cappelletti from Faenza in Romagna, which use only cheese in the filling. Enjoy the episode. | Pasta Grannies

Pasta Grannies make Italian Christmas Cappelletti! This is our Christmas special! Oretta has been making fabulous cappelletti pasta since she was a little girl. And cappelletti in brodo are an essential beginning to Christmas lunch; the cheesy filling for them is special to the Romagna area of northern Italy. Watch to find out more. | Pasta Grannies

4 stuffed pastas to make this holiday season! ✨ These festive shapes are some of my favorites to make (and eat!) this time of year: 1. Agnolotti 2. Cappelletti 3. Tortelloni 4. Caramelle Delicious with luxurious butter sauces, meat sauces, or in broth—you really can’t go wrong! All dough/filling recipes and shape tutorials are in my cookbook, Pasta Every Day. 😊 Which one are you making first? Happy almost-December and happy pasta-making, everyone! 💛 . . . . . #stuffedpasta #pastaripiena #agnol

It’s December, let’s make pasta! ❄️ My favorite month of the year has arrived, and it just so happens to be the perfect time to make pasta from scratch—all that’s left to do is pull on a sweater, grab a glass of wine, and head to the kitchen! 🙂 Here are some of my favorite shapes for your pasta-making inspiration (I spy some agnolotti, tortelloni, cappelletti, casoncelli, and egg yolk ravioli!). Which one’s your favorite? Hope you’re having a lovely start to the festive season! . . . . . #fresh