This flavour packed pasta recipe with hazelnuts and wild red wine pears is a simple but stunning dinner party dish.
Prepare a smooth dough with all the ingredients, form a ball and let it rest for 1 hour
Mix all the chilled ingredients for the filling
Roll out the dough as thin as possible
Brush with whole egg
Top dough with the filling and shape
Red wine pears:
Slice ½ a pear thinly and dry in oven for decoration
Simmer the rest of the pears in red wine, sugar and spices
Reduce the stocks to half and melt in the butter
Boil the pasta for about 6-7 minutes.
Drain well and place in a pan with butter.
Sprinkle with parmesan cheese.
Plate the capellacci with the pears, drizzle with the sauce and garnish with the dried pears.
Nutritional analysis per serving (4 servings)
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.
Courtesy of Luisa Valazza at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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