1 Prepare the corn & stock
Peel the corn and reserve the corn silk. Boil the corn until tender, then finely chop the kernels. In a pot, add corn cobs, corn silk, vegetable trimmings, onion, and garlic. Cover with water and simmer for 10 minutes to make a light corn stock. Strain and reserve.
2 Make the filling
Sauté garlic and onion until soft. Add chopped corn kernels, salt, pepper, and dried thyme. Remove from heat and mix in chopped parsley and grated parmesan. Set aside.
3 Make the pasta dough
Knead flour, whole egg, and yolk into a smooth dough. If dry, lightly wet your hands. Cover and rest for 30 minutes.
4 Shape the cappelletti
Roll out the dough thin and cut into rounds. Place filling in the centre, fold, and seal to form cappelletti. Use a little water to seal if needed. Shape 8–10 pieces.
5 Cook & finish
