Make sure you check out the step by step photos above and video below.

Make the pasta dough and rest for at least 30 minutes and up to an hour.

Make your filling, I always like to chill the filling for 30 mins - 1 hour if possible as it's easier to shape pasta around a slightly hardened filling.

Working with a quarter (or even ⅙th) of your dough at a time, roll out sheets to setting 6 on a marcato or 7 on a kitchen aid attachment.

Cut out circles using a 8cm (3.15 inch) cookie cutter. Alternatively use a glass and run a knife around it. They can be any size you like, this is just a guide.

Pipe or dollop a teaspoon of filling into the middle of the circle.

Fold the circles into a half moon shape, pressing the air out as you go. I like to start at one side of the filling and go around it, pressing the air out until I reach the other side.

Press the two layers of pasta together really firmly.

Hold the shape up with the circular edge downwards and fold the edge under itself.

Press an indent into the filling.

Bring each point around to meet and overlap, pressing together firmly.

Place the finished cappelletti on a tray lined with parchment paper and dusted with semolina.

Cook in well salted boiling water for 4 - 5 minutes.