This flavour packed pasta recipe with hazelnuts and wild red wine pears is a simple but stunning dinner party dish.


  • Dough

  • 300g semolina flour

  • 250g wheat flour, type 00

  • 150g hazelnut paste without sugar

  • 13 egg yolks

  • 2 whole eggs

  • 200ml water

  • salt and pepper

  • Filling

  • 250g fresh ricotta cheese

  • 1.5 red wine pears, diced

  • 3 tsp hazelnut paste

  • salt and pepper

  • Red wine pears

  • 6 pears, quartered

  • 25g sugar

  • 6 cloves

  • 1 cinnamon stick

  • 1 litre red wine

  • Sauce

  • Litre veal stock

  • red wine pear stock

  • 30g butter


  • Filling:

  • 1.

    Prepare a smooth dough with all the ingredients, form a ball and let it rest for 1 hour

  • 2.

    Mix all the chilled ingredients for the filling

  • 3.

    Roll out the dough as thin as possible

  • 4.

    Brush with whole egg

  • 5.

    Top dough with the filling and shape

  • Red wine pears:

  • 1.

    Slice ½ a pear thinly and dry in oven for decoration

  • 2.

    Simmer the rest of the pears in red wine, sugar and spices

  • Sauce:

  • 1.

    Reduce the stocks to half and melt in the butter

  • To assemble:

  • 1.

    Boil the pasta for about 6-7 minutes.

  • 2.

    Drain well and place in a pan with butter.

  • 3.

    Sprinkle with parmesan cheese.

  • 4.

    Plate the capellacci with the pears, drizzle with the sauce and garnish with the dried pears.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1478kj
  • Fat Total 31g
  • Saturated Fat 14g
  • Protein 40g
  • Carbohydrate 218g
  • Sugar 81g
  • Sodium 2857mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Luisa Valazza at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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