This recipe has been crafted by Chaitali Aggarwal (@Teaclap on Instagram) for Dough’s community blog as a Guest Writer.

This fresh pasta dough is life changing and very easy to remember and make. I have tried this dough for fresh homemade raviolis, tortellini, cappellacci, farfalle, linguine and even spaghetti. You can choose to hand roll the dough, just remember to use a large space for the same and remember to roll until paper thin. This will ensure the dough has strength to carry the weight of the stuffing without breaking, and yet boils quickly.

A Mushroom Pâté is a beautiful appetizer that is very easy to make for something so versatile. You can make a batch and use it as a filling for your stuffed pasta, perfect for this homemade cappellacci! Or add some double cream or cream cheese and make a sauce, or use it on top of your toasts with some Parmesan (yum!), or simply add it to your cheese platters or Charcuterie boards.

Flour X

Flour X is India’s healthiest 100% whole grain bread flour which produces airy and rustic breads. With a perfect blend of ancient heirloom wheat, some modern wheat varieties and a sprinkle of barley – it preserves all the nutrition that each grain has to offer – including 100% of the germ and bran – with no compromise in flavour or texture. The ancient heirloom wheat used in the blend – Reliq – is packed with antioxidants, vitamins, minerals and fibre. It also has naturally low gluten as well as a low glycemic index. Unlike other whole grain flours, Flour X requires nothing other than itself, water, salt and time to make a good bread and contains zero added gluten, bread improver or dough conditioner.

Homemade Cappellacci with Mushroom Pâté

Recipe by Chaitali Aggarwal @teaclapCuisine: Italian

Cooking time

minutes

Ingredients

Handmade Cappellacci
300 g Flour X
3 Eggs
3 tbsp Extra Virgin Olive Oil
Salt
Mushroom Pâté
200 g Assorted Mushrooms
7 – 8 Garlic cloves
1 Onion small (chopped)
6 – 7 sprigs of Thyme
1 tsp Balsamic Vinegar (optional)
3 tbsp Ricotta
1 tbsp Butter
2 tbsp Parmesan
2 tbsp Extra Virgin Olive Oil
1 tsp Truffle oil (optional)
Salt and Pepper

Directions

For the Mushroom Pâté
In a pan, add butter and 0.5 tbsp olive oil. Add garlic and onions and sauté till fragrant. Now add mushrooms (I used button mushrooms and shiitake), salt & pepper.
Now cook till they reduce and all the water is gone. Deglaze the pan with balsamic vinegar , and add thyme. Cook for 2-3 minutes, until cooked through and remove from heat. Allow to cool.
In a food processor, add everything, including the mushrooms mixture, ricotta, parmesan and olive oil. Pulse everything together till it combines to a thick chunky mixture. Slowly add olive oil as you pulse.
For the Cappellacci
Put all the dry ingredients mentioned for the dough in a large bowl. Make a well in the middle of this mixture and add the eggs and olive oil. Mix with a fork or spoon.
Bring the dough together and if required just put a little water on your hands in case it doesn’t come together. Make a ball of it. Put it in a bowl, cover and let it rest for 30-40 mins.
Cut the ball into 4 small pieces and work in small batches because it’s easier.
Roll out the dough as thin as possible (the thinner the better) and cut into 2×2 square pieces.
Add small portions of the filling in the centre of each square and fold into a triangle and seal. Trim borders with a pasta cutter or a zig-zag knife and gently push the filling towards the centre. Now fold the tips of the triangle towards the top (where you pushed the filling inside) and seal.
Once all your cappellacci are done, get a pot of water to boil, add salt to this water and boil your cappellacci for 4-5 mins till they are cooked.
Now, toss them in your favourite sauce and enjoy!

Notes

You can increase the quantity of olive oil, to make the pâté pulse easier
Flour X from TWF Flours adds a wonderful nuttiness to the pasta dough, use code TEACLAP for Rs.500
Add truffle oil to the pâté (optional when desired consistency is achieved)
For more recipes with Flour X, visit our recipes!

Chaitali Aggarwal
(@teaclap on instagram)
Guestwriter

Chaitali is a fulltime marketing communications professional with an undying passion for food.
She spends all her time outside work cooking, feeding people and developing recipes for her blog- Teaclap.
She finds solace in pasta, breads and gin and aims to make recipes easy and non intimidating for people to try.

For more delicious recipes by @teaclap, visit her Instagarm or Blog!
Bon Appétit!