- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Brown Butter Balsamic. Warm the sauce over low heat until melted.
- Place the cappelletti into the salted water. Stir to ensure nothing is settled at the bottom of the pot. Cook for about 3 minutes. If you prefer them more tender, cook another minute.
- Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1.5 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid the pasta sitting in one place and getting stuck to the pan. If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
- Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.
- Parmesan, pecorino or any grated cheese you like
- Squeeze of fresh lemon juice, swirl of good olive oil
- Fresh minced herbs or black pepper
- Additional toasted walnuts for extra crunch
Pasta: 00 Pasta Flour, Egg, Celery Root, Mascarpone, Ricotta, Olive Oil, Salt, Pepper, Lemon Zest, Walnut
Sauce: Butter, Parsley, Chervil, Sage, Lemon, Calamansi Vinegar, Salt, Aged Balsamic