Cappellotti

Ingredients for 4 persons: For the pasta: 1 Kg. Flour, 3-4 eggs, 2 tablespoons extra virgin olive oil, a glass of water, a little salt.
For the filling: 1 cauliflower, 2 eggs, 30 grams parmigiano reggiano, pinch of nutmeg and salt to taste.

Method: boil or better steam the cauliflower for about 30minutes, then squeeze and ad the parmigiano, nutmeg and eggs. Prepare the pasta with the eggs, flour, oil and salt. When the dough is ready roll it out. At “Gli Artisti” restaurant the rolling pin is used but the less experienced can use the special device for this purpose.
From the pasta cut squares of 5/6 cms. Put a spoonful of the filling on each square. Fold into a triangle and press the edges with your finger. Wind the triangle on your forefinger and you will have a curious cappellotto (hat). Serve with truffle flavoured oil.