For an ultra-smooth filling, ensure the almonds are well-soaked and peeled before blending.
This dish brings together some of my favourite flavours, capturing the spirit of Mediterranean cuisine in every bite. Making cappellacci—folding each pasta square by hand—requires a bit of patience, yet there’s something meditative about the process. It’s a reminder that good food is often a labor of love, rewarding us with an almost therapeutic calm as we work. The filling combines the nutty richness of almonds with the zesty brightness of lemon and preserved lemon, bringing a fresh yet complex taste.
This recipe reflects a kind of quiet joy—simple ingredients, lovingly prepared, that offer both nourishment and delight. The sauce of sautéed onions, sweet peas, and lemon zest is understated but brings out the best in the cappellacci. It’s a dish that feels like spring and summer combined, fresh and bright but also grounding. Perfect for those who love pasta and crave a meal that’s light, satisfying, and free from dairy.
Serves 4
Preparation Time: 45 minutes (including resting)
Cooking Time: 10 minutes
Ingredients
For the Dough
300g 00 flour (10½ oz / about 2 cups)
130-150ml water (start with 130ml and adjust as needed)
For the Filling
200g ground almonds (7 oz / about 2 cups), soaked in hot water and skins removed
Zest and juice of 1 lemon
1 small preserved lemon, chopped (optional for extra tang)
1 handful arugula (rocket)
1 handful fresh basil leaves
2 tbsp extra virgin olive oil
Salt and black pepper, to taste
For the Sauce
3 tbsp extra virgin olive oil
1 small onion, finely chopped
150g fresh or frozen peas (5 oz / about 1 cup)
Zest of 1 lemon
Method
Make the Dough
On a clean work surface, place the 00 flour and create a well in the center. Gradually add the water into the well, incorporating it with the flour using your fingers or a fork until a dough begins to form. Knead for about 8-10 minutes until the dough is smooth and elastic. Wrap the dough in cling film and allow it to rest for 30 minutes.
Prepare the Filling
While the dough rests, combine the soaked and peeled almonds, lemon zest and juice, preserved lemon, arugula, basil leaves, and olive oil in a food processor. Blend until smooth and creamy, adding a touch of water if needed to reach a smooth consistency. Season with salt and black pepper to taste. Set aside.
Shape the Cappellacci
Roll out the dough into thin sheets, about 1-2mm thick, using a pasta machine or rolling pin. Cut the dough into squares roughly 8-9cm on each side. Place a small spoonful of filling in the center of each square, fold diagonally to form a triangle, and press the edges to seal. Bring the two corners of the triangle together to form the classic cappellacci shape.
Make the Sauce
In a large pan, heat the olive oil over medium heat and add the finely chopped onion. Sauté until translucent, about 3-4 minutes. Add the peas and cook for an additional 2-3 minutes, until tender. Add the lemon zest and season with a pinch of salt.
Cook the Cappellacci and Serve
Bring a large pot of salted water to a boil. Carefully add the cappellacci and cook for 2-3 minutes or until they float to the top. Using a slotted spoon, transfer the cappellacci directly into the pan with the sauce. Toss gently to coat each piece with the fragrant oil and peas.
Serve immediately, garnished with extra lemon zest if desired.
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