A simple filling of fancy ham and cheese for
this hat-shaped pasta is complemented here by a nutty brown-butter
150 gmchilled butter, diced2 tspfresh thyme2 tspfresh oregano2 bunchesasparagus, trimmed and coarsely chopped2 tsplemon juiceFinely grated parmesan (optional), to serveSemolina pasta dough300 gm (2 cups)semolina flour, plus extra for dusting75 gm (½ cup)plain flour, plus extra for dusting4eggsProsciutto and parmesan filling80 gmprosciutto, finely chopped60 gmcoarsely grated parmesan40 gmbreadcrumbs from a crusty white loaf, crusts removed2-3 tbspmilk
For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms. Add a couple of teaspoons of water if necessary to bring it together. Turn out onto a lightly floured surface and knead until smooth (2-3 minutes). Cover with plastic wrap and rest for 30-40 minutes.
For prosciutto and parmesan filling, combine ingredients in a bowl and season to taste.
Divide pasta dough into 6 and, working with a piece at a time (keep remaining covered), roll through a pasta machine on the widest setting a few times, folding as you go, to laminate
the dough, then dust if necessary with a little flour to prevent sticking. Continue rolling and folding, reducing settings notch by notch until pasta is a long thin sheet about 9cm wide. Cut sheets into 8cm-9cm squares and place a teaspoonful of filing in the centre of each. Working with a square at a time, brush edges with a little water and fold into a triangle, gently pushing out air and pressing around filling to seal. Brush tips with a little water, then bring to the centre, and press together to seal. Place on a tray dusted with semolina flour and repeat with remaining dough and filling. Cappellacci can be made up to a day ahead, covered and refrigerated before cooking.
Heat a wide deep frying pan over high heat. Add butter and cook, swirling pan occasionally, until butter is nut-brown and foaming (3-5 minutes). Add herbs and season to taste.
Cook cappellacci and asparagus in a large saucepan of boiling salted water until pasta is al dente and asparagus is bright green (2-3 minutes). Drain, then add to brown butter along with lemon juice and toss to coat well. Serve scattered with parmesan.