Cappelletti and making fresh pasta

As so many of you already know from past posts, our family celebrates a mish-mash of American, German and Italian traditions. This makes for some very happy and fortunate children and some very busy and sometimes stressed out parents, especially when it comes to Christmas.

Our Christmas period officially begins with the ending of Thanksgiving (as is customary in the States), is reinforced with the German traditions of the four days of Advent, Advent calendars and Nikolaustag on the 6th of December (when the kids put their letter to Saint Nick in a boot on the balcony that he then fills with candy or a branch), followed by the Immacolata on the 8th of December, when Italians traditionally decorate their tree. We then enter the full swing of things by celebrating Christmas Eve with present-opening the German and Southern Italian way (and thank goodness F and I have that tradition in common), followed by stockings from Santa on Christmas morning like in the US. And finally we close the season on the 6th of January with the Epifania, affectionately called la Befana by the kids, when they get a stocking filled with candy or charcoal by the rag-wearing Italian witch. A lot of footwear involved in our holiday season, eh?

I guess I should consider myself lucky that my Jewish grandmother had a tree (although I apologize to all my Jewish readers on her behalf), because Hannukah presents and a Menorah on top of the rest would have probably caused a nervous breakdown. When we had our ten-year stint in Sweden, there was a risk of Santa Lucia entering our repertoire on December 13th and now that one grandmother lives in Spain, the Three Kings could have been tricky, but the Befana put a quick stop to that with her menacing broom. She was not willing to share her day with anyone else.

And did I mention (I am sure I do every year) my daughter's birthday is a couple of days before Christmas, adding to the - shall we say excitement - of the moment?

Now that you get the picture, just because I wasn't feeling frazzled enough wrapping, baking cookies for Christmas bakesales, organizing a birthday party, googling frosting recipes for cake and writing a million Christmas cards that most Italians don't really 'get' to begin with (but who cares, because we can't skip another one of those German/American  traditions, right?), I thought I would fill this month with yet another tradition. The tradition of handmaking a few hundred cappelletti, or tiny meat-filled tortellini to eat with homemade broth, a very traditional first course of Italian Christmas lunch.

I know what you are thinking, that this was my doing so I should just shut up and stop whining already; that it serves me right; that I never should have asked my mother in law to teach me. But I have my reasons...

...but F grew up eating these every Christmas for almost half a century

...but they are divine

...but somebody has to pass on the tradition

...but we can't expect my mother in law to keep doing all this work on her own for the next thirty years

...but I want my children to have memories of their nonna and mother sitting around the table in a cozy, warm kitchen making cappelletti, Christmas music playing softly in the background

So there goes. I made a wish and my wish was granted. Last week end my mother in law arrived at my house with a bag of flour, eggs, various cured meats and her pasta rolling machine.

At first she instructed, I took pictures. Then I shyly started making a few myself and by the end of the afternoon we were both sitting around the table rolling and pinching.

I wouldn't say I could manage it on my own just yet, but over the next few Christmases I hope to start making a noticeable dent in her work. And perhaps one day I will be able to serve her a bowl of hot, savory broth with cappelletti, while she sits back and rests for once.

  

Pasta, like so many Italian recipes, is made in as many different ways as there are mothers and grandmothers in this country. People use varying proportions of plain flour to semolina flour, some use eggs and egg yolks, some only use whole eggs. Some people use more eggs, some use less, some don't use any at all. Some use water, others add olive oil. Some fold it while rolling it out, others do not. Some add salt to the flour and eggs, others don't. Whatever way you do it, there will be someone out there telling you their way works better. My suggestion is keep experimenting and choose what works best for you. The same goes for making ravioli, tortellini, cappelletti etc. Choose whatever technique you find the easiest, because this is my mother in law's way, not the right way. What I can say, however, is that her way makes a pretty fine plate of cappelletti in brodo.


Please be warned that the measurements below are for a feast, they make about 1kg of cappelletti which will easily feed 10-15 people. The good news is that if you make them for a smaller crowd, you can freeze the excess for another meal.