Cappellacci Dei Briganti
Description: This pasta gets its name from the hat worn by the briganti, a social and political group during the Unification of Italy. In America you will often see these made during Halloween as they can resemble a witches hat. Ona play of both ideas, I like to make these with squid ink pasta and serve with a spicy shrimp sauce.
Dough: Traditional dough is with Egg Pasta Dough. This squid ink version uses our Squid Ink Pasta Dough.
Region: Molise and Lazio
Traditional Sauce: A hearty lamb ragù
For portioning I do 100g of flour per person.
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- 100 g Semola pasta flour (semola di gran duro rimacinata)
- 100 g Pasta flour
- 2 Eggs
- 6 g Squid ink
- Prepare the pasta dough
Form the flour into a well or add to a large mixing bowl. Whisk the eggs and squid ink then add to the flour mixture. Knead for around 10 minutes or until the dough is elastic and smooth. The dough will get darker as you knead and after it rests in the fridge.
See link in the description for more details on making the dough. - Roll out the dough
Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough.
Use a bit of semolina flour when needed to prevent the dough from sticking. - Shape the pasta
Using an inverted liquor glass or round cookie counter, cut round disks out of the pasta. Fold the disk over your index finger to form a cone then flip over the base to form the brim of the hat. You can re-roll the scraps of pasta dough or cut into pieces and cook alongside your cappellacci to avoid any waste!
Let dry for at least 30 minutes before cooking to avoid the hats from losing their shape.
See gallery for more pictures on shaping. - Cook the pasta
Add to a pot of well salted boiling water for around 4-5 minutes.
Toss into your sauce of choice.