Enjoy this pasta shapes stuffed with a trio of Italian cheeses - ricotta, parmesan and mild stracchino at it's finest. Serve in a simple chicken or vegetable broth and get yourself transformed to a little Italy.

1. Begin by making the pasta dough. Pour the flour onto a work surface and make a well in the centre. Crack 3 of the eggs into the well and stir with a fork to combine. Once the eggs are mixed into the flour, use your hands to knead the dough until it becomes smooth and elastic (about 5 minutes). Cover with cling film and leave to rest in the fridge for 1h.

2. Stir the cheeses together for the filling. Season to taste with lemon zest, nutmeg, salt and pepper. Transfer to a piping bag.

3. Divide the rested dough into quarters to make it easier to work with. Roll the dough out on a pasta machine, starting on the widest setting and moving progressively down to the lowest until you end up with a thin sheet of pasta about 1mm thick.

4. Lay out the pasta sheets and cut into 6cm squares. Pipe a small amount of filling (around a teaspoon) into the centre of each square and brush around the edges with a little beaten egg.

5. Fold each square over diagonally to create a triangle, carefully pressing together to remove any air bubbles. Bring the two widest corners of the triangle together to create the 'priest hat' shape.

6. Transfer the cappelletti to a tray dusted with semolina flour and under a cloth to prevent the shapes sticking together or drying out.

7. Once you have made all your cappelletti, gently warm the stock in a pan until it reaches a gentle simmer. Cook the pasta in the simmering stock for 2-3 min.

8. Divide the pasta between 4 bowls and ladle over the warm broth to serve.

Enjoy!