Serves 8

Ingredients

  • 3½ cups plain flour or pasta flour
  • 6 eggs
  • filling
  • 200g piece pork loin, on the bone
  • 4 cups finely grated Parmigiano-Reggiano
  • freshly grated nutmeg, to taste

Stock:

  • 2 chicken carcasses
  • 1kg ox tongue, rinsed
  • 500g osso buco
  • 1 brown onion, peeled, halved
  • 1 carrot, peeled, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 bay leaf
  • 8 peppercorns

Step by step

To make stock, place all ingredients in a large stockpot and cover with 16 cups of water. Bring to boil over a high heat. Reduce heat and simmer, skimming foam from surface regularly to ensure a clear stock, for 5–6 hours. Cool. Remove tongue and osso buco, and reserve for later use. Strain stock through a fine sieve into a large bowl. Discard solids.

To make filling, heat a frying pan over a medium-high heat. Cook pork for 4–5 minutes each side or until golden. Cool. Cut pork from bone and finely dice. Place pork and parmesan in a food processor and season with nutmeg. Process until a smooth mixture forms. Transfer to a bowl and season with sea salt flakes. Refrigerate until required.

To make pasta, place flour in a mound on a clean work surface, then make a well in centre. Break eggs into well and use a fork to lightly whisk. Gradually incorporate egg into flour until mixture resembles crumbs. Using your hands, continue to mix until dough comes together. Knead for 8–10 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 30 minutes to rest.

Divide dough into manageable pieces. Using a pasta machine, roll out dough until 1–1.5mm thick. Alternatively, roll out pasta on a lightly floured surface. Cut pasta into 5cm squares. Place 1 teaspoonful of filling on each square. Fold in half to form a triangle, ensuring edges are sealed. Wrap 2 corners of triangle around your index finger to form cappelletto shape, and join 2 tips, slightly twisting one over other. (Wet with a little water to seal, if necessary.) Place on a tray and cover with a clean tea towel. Refrigerate until ready to cook. 

Place 12 cups of stock in a large saucepan. (Freeze remaining stock
for later use.) Bring to boil over a high heat. Reduce heat to medium. Add a handful of cappelletti and cook for 2 minutes or until cooked through. Use a slotted spoon to transfer cappelletti to a serving bowl. Repeat, in batches, with remaining cappelletti. Ladle stock over cappelletti and serve immediately. 

NOTE: Prepare the cappelletti up to 1 month ahead and freeze until required.