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Fresh Cappelletti Pasta

Name: Forchetta Cappelletti
Brand: Forchetta Pasta

Hat-shaped filled pasta with folded edges and a generous center, suited to broth or plated sauces. Produced by Forchetta Pasta in Washington using professional pasta equipment for dependable texture, portioning, and kitchen performance.

Cook Time

Confirm with Forchetta for your format

Serving Size

Available in foodservice formats

Best Sauce Pairings

Chef-selected sauce pairingSeasonal preparationsRestaurant menu applications

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What Is Cappelletti Pasta?

Cappelletti, meaning little hats, are filled pasta from Emilia-Romagna, especially around Reggio Emilia and Romagna. They are traditionally served in brodo, floating in a rich clear broth, especially around the holidays.

Forchetta makes its filled pasta in Seattle’s Georgetown neighborhood on professional pasta equipment for consistent size, sealing, and cook time. Chefs who want a signature filling can develop one through Forchetta’s custom pasta program.

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Written and reviewed by The Forchetta Pasta Team · Seattle, Washington · Updated November 2026

Best Sauces for Cappelletti

Chicken or capon broth: the classic way to serve cappelletti.

Butter and Parmigiano: a simple plated sauce.

Light cream: a richer plated option.

Browse every shape in Stuffed Pasta & Ravioli or the full fresh pasta catalog.

How to Cook Fresh Cappelletti Pasta

In broth, cappelletti are done when they float and the edges are tender. Keep the broth at a simmer rather than a hard boil. See the full fresh pasta cooking guide for salting, saucing, and pasta-water tips.

Cooking Time

Filled pasta like Cappelletti needs a little more care than plain shapes. Cook it in well-salted water at a steady but gentle boil so the seams stay sealed. Fresh filled pasta takes about 3–5 minutes. From frozen, add it straight to the pot without thawing and allow about 5–7 minutes. Use the timing printed on your package as the final guide.

Storage & Freezing

Keep fresh Cappelletti refrigerated in their packaging and use by the date on the package. To freeze, lay them in a single layer on a lightly floured tray until firm, then bag them. Freezing them separately first keeps the filled pieces from sticking. Frozen product should be cooked straight from the freezer. Don’t thaw it first, because thawing makes fresh pasta sticky and prone to clumping.

Cappelletti Pasta Wholesale for Restaurants

Restaurants and retailers can order Cappelletti Pasta wholesale directly from Forchetta or through distribution partners Puget Sound Food Hub and Crown Pacific Fine Foods. Forchetta offers flexible ordering minimums and sends samples so your kitchen can test the shape first. When planning portions, many kitchens use about 4–5 oz of fresh pasta per entrée. Ask about wholesale or contact the team.

Cappelletti Pasta FAQ

What sauce goes with Cappelletti?

Good matches include Chicken or capon broth, Butter and Parmigiano, Light cream. The classic way to serve cappelletti.

How long does fresh Cappelletti take to cook?

Can you freeze fresh Cappelletti?

Yes. Keep fresh Cappelletti refrigerated in their packaging and use by the date on the package. To freeze, lay them in a single layer on a lightly floured tray until firm, then bag them. Freezing them separately first keeps the filled pieces from sticking. Frozen product should be cooked straight from the freezer. Don’t thaw it first, because thawing makes fresh pasta sticky and prone to clumping.

How are cappelletti traditionally served?

Traditionally they are served in brodo, cooked and served in a clear broth. They also work plated with butter or a light sauce.

Can restaurants buy Cappelletti wholesale?

Yes. Forchetta sells Cappelletti to restaurants, hotels, caterers, and grocers, either directly or through distribution partners. Start with the wholesale page, or call (206) 401-8143.

Planning a menu? Request wholesale pricing and samples or talk to the Forchetta team. You can also compare every fresh pasta shape.