89yr old Wilma makes cappelletti in chicken broth! | Pasta Grannies

Cappelletti fillings vary depending on where they are made. Wilma, who lives in Marche central Italy, shares her recipe. For the dough: 200g 00 flour, 2 eggs For the stock: half a free range chicken, a small cinnamon stick, salt, about a litre and a half of water. For the filling: 200g each of beef, pork loin, 1 chicken breast, one meaty sausage, 50g mortadella, 250g grated parmesan cheese, salt.