The use of egg yolk as the liquid phase to prepare the pasta has effect on the taste and also on the texture, the ‘bite’. Obviously it also makes the pasta more rich and nutritious. Therefore serving a few cappelletti will be sufficient. Salt is added to the dough for a more balance flavor. Kneading of the dough is important to create the balanced taste and texture.
The Italian cheese for the cream sauce should be a semi-soft or semi–hard cheese, otherwise it will not melt below the boiling point of the milk. Fontina from the north and Raschera from Piedmont are examples that work well. Simply heat milk and the cheese au bain marie and stir.
The filling provides for many options. Any meat is used, I have used duck (rillettes) and chicken meat. But pork, rabbit and beef are also used. Often some greens are added such as swiss chard and some grated cheese such as Parmesan.
The pasta is cooked for 7-12 minutes in salted water, depending on the size of the hats. The pasta will always keep a bite, and therefore is less sensitive to the exact cooking time. Bigger hats need over 10 minutes.
This dish is intense in umami, proteins and fat, so serve a little.