Spinach Dough

200gm Flour

2gm Salt

80gm Spinach

2pcs Egg yolk

Preparation

STEP 1

Mound the flour on a work surface and form a well in the center. Add the egg yolk, blended spinach, and salt to the well and mix together with a hand.

STEP 2

With your fingers, gradually mix the yolk egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in the remaining flour until a shaggy dough forms. Knead dough until smooth and elastic, 8 to 10 minutes. dough Resting 30 minutes

Purple Dough

200gm Flour

2gm Salt

80gm Red cabbage

2pcs Egg yolk

Preparation

STEP 1

Mound the flour on a work surface and form a well in the center. Add the egg yolk, pureed red cabbage, and salt to the well and mix together with a hand.

STEP 2

With your fingers, gradually mix the yolk egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in the remaining flour until a shaggy dough forms. Knead dough until smooth and elastic, 8 to 10 minutes. dough Resting 30 minutes

Dough Preparation

1000ml Water

5ml Olive oil

4gm Salt

5gm Butter

1pcs Egg

Preparation

STEP 1

Roll by hand the spinach dough and purple dough. Combine the loaves starting with spinach dough and then purple dough.

STEP 2

Stamp out using a round cutter and shape Cappelletti. To cook, bring a large pan of salted water and olive oil to a boil and gently lower in the Cappelletti using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon.

STEP 3

Heat the butter in a large frying pan over a medium-high heat, drop in Cappelletti with salt and pasta water

Cappelletti Filling

3pcs mussels

4gm Salt

2gm Pepper

8gm Butter

2gm Fresh thyme

20gm Ricotta cheese

2gm Fresh parsley

10gm chestnut

Preparation

STEP 1

Heat the butter in a frying pan over medium heat and fry the garlic for 30 seconds. Add the mussels salt, thyme, and pepper.

STEP 2

Stir ricotta cheese, chopped cooked mussel meat, chopped chestnut, parsley, salt, and pepper until well combined. Set the filling aside.

Garnish

3pcs mussels

2gm Salt

2gm Pepper

1gm Fresh thyme

10gm Butter

3ml Basil oil

5pcs Microgreen Basil

3pcs Viola Flower

8pcs Purple Microgreen Basil

Preparation

STEP 1

Heat the butter in a frying pan over medium heat add garlic to become light brown add mussels, salt, thyme, and pepper

STEP 2

For garnish microgreen basil, viola flower, basil oil, and purple microgreen basil