How to Make the Broth:

Cup of Yum
1. Prepare a large stock pot and add all the broth ingredients to it. Add enough water to cover all the ingredients and place over medium-high heat until it comes to a boil.
2. Lower the heat and simmer for 3-4 hours until the meat is tender. Remember the skim the surface once the foam begins to rise.
3. Remove the vegetables and discard them. Transfer the chicken into a plate and remove the bones. Retain the meat for the cappelletti filling.
4. If necessary, strain your stock into another pot to remove any vegetable pieces.

How to Make the Pasta:

1. We recommend using a pasta machine to get the pasta dough nice and silky smooth. You can find some fairly cheap ones online.
2. Add 3 cups of flour to a large mixing bowl and make a well in the center.
3. Crack the room-temperature eggs in the well, along with the olive oil and some salt and mix them gently with a spatula. Gradually begin to incorporate the flour until a dough forms. Transfer the dough onto a clean and lightly floured surface and knead the dough for about 10 minutes.
4. Cut the dough in half and wrap each half in a damp cloth and set aside the rest for 1 hour.
5. Next, cut one half out of one of the two pieces. Cut in half again and roll it out on a lightly floured surface.
6. Set your pasta machine on the first setting and pass the dough through twice. Repeat this step for each setting (1 through 5).
7. Place the thinned pasta dough on a flat surface and cover while you work with the rest of the dough so it doesn't lose moisture.
8. Cut the dough lengthwise into 2-inch wide sheets. Then cut again from side to side to get 2x2-inch squares.

How to Make the Filling:

1. In a large saucepan, fry the minced pork and chicken in a little oil until brown. Set aside and allow to cool.
2. Put the prosciutto and mortadella cheeses into a food processor and pulse until shredded and well combined.
3. Now add in the minced pork, butter, egg and Parmigiano cheese and pulse again until mixed.
4. Using a teaspoon, add a little dollop of the meat mixture to the center of each dough square and fold the corners to form a triangle. If the dough isn't sticking well, remember to dab a little water on the edges.
5. Take two of the triangle corners and fold them around your finger, gently pushing the filling center up. Now you have your first cappelletti done, with it's signature pointy tip!
6. Place each cappelletti aside on a floured tray or some wax paper, making sure they don't overlap or they will stick together.

How to Make the Cappelletti in Brodo:

1. Now to bring the dish together! Bring the stock to a boil, then add the cappelletti carefully so you don't get splashed with the hot broth!
2. Simmer until the cappelletti rise to the surface.
3. Serve hot and top with shavings of Parmigiano-Reggiano cheese and some good fresh bread! Enjoy!