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Examples

  • Like pane squarato in Marsala (a deliciously chewy bread that is boiled before baking, like bagels, and then flavored with fennel seeds); or animelle in Rome (toothsome sweetbreads, served with artichokes); or cappellacci di zucca in Ferrara (pasta envelopes with a pumpkin filling that teeters at the edge of sweetness where a pinch of nutmeg can play to its most subtle and delicious effect).

    Delizia! John Dickie 2008

  • They say you should roll spaghettini or fettuccine until you can see your hand through the pasta, often the next-to-last setting For cappellacci or ravioli, roll it to the thinnest setting.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

  • To make the cappellacci, lay a length about 5 inches wide and 24 inches long of freshly made pasta on a board.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

  • They say you should roll spaghettini or fettuccine until you can see your hand through the pasta, often the next-to-last setting For cappellacci or ravioli, roll it to the thinnest setting.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

  • To make the cappellacci, lay a length about 5 inches wide and 24 inches long of freshly made pasta on a board.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

  • To make the cappellacci, lay a length about 5 inches wide and 24 inches long of freshly made pasta on a board.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

  • They say you should roll spaghettini or fettuccine until you can see your hand through the pasta, often the next-to-last setting For cappellacci or ravioli, roll it to the thinnest setting.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

  • Try the cappellacci pasta, filled with locally reared lamb and a creamy pecorino cheese sauce.

    The Independent - Frontpage RSS Feed 2010

  • Incredibly good bread and olive oil and pumpkin cappellacci and squash "spaghetti" and roasted Brussels sprouts and … everything.

    lacunae 2009

  • cappellacci of herb ricotta, soft egg, and Parmesan, 145-46

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

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