Method

First make the pasta dough.  Sift the flour into a mound on a counter and make a well in the center.  Break the eggs into the well and add a pinch of salt.  Knead thoroughly, shape into a ball, cover with a clean dish towel, and let rest for 1 hour.

Meanwhile, make the filling.  Pass the ricotta through a strainer into a bowl, beat in the stracchino, cream cheese, Parmesan, and  nutmeg, and season with salt and pepper.  Cover and chill in the refrigerator. 

Roll out the dough on a lightly floured counter into a thin sheet and cut out 2-nch squares with a pasta wheel.  Lightly brush the surface of each square with melted butter and put a teaspoon of the cheese mixture on top.  Roll up into a tube and twist the ends in opposite directions to resemble a paper-wrapped taffy.

Cook the caramelle in plenty of slated boiling water until they rise to the counter and are al dente.  Drain and transfer to a warmed serving dish.  Pour the melted butter over, garnish with slices of truffle, and serve immediately.

Serves: 4

"Caramelle, so called because of its resemblance to wrapped candies, is a type of filled egg-based pasta.  It is made by cutting out 2-inch squares from a sheet of pasta dough, placing a small amount of filling in the center, and then twisting the two sides of the square in opposite directions.  Caramelle is typically filled with cheese." from The Silver Spoon: Pasta

Reprinted with permission from ©Phaidon Press, The Silver Spoon: Pasta, published by Phaidon Press

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