2 cups soy flour
1.5 tsp salt
2 Tbsp cooking oil
4-6 Tbsp water
In mixing bowl, combine soy flour and salt. Make a well in the center. Add egg and canola oil. With a fork, slowly whisk egg and oil into the surrounding flour/salt mixture until dough is coarse and crumbly. Add 1 Tbsp at a time of water at a time, incorporating with flour. Work dough with the heel of the hand for 5 minutes. Cover with inverted bowl and let rest.
To make cappeletti: Divide dough into 6 parts and roll each into a 9″ squares on a lightly floured surface 5, equally-sized squares). Place 1/4 tsp filling in the center of each square. Fold diagonally to form triangle. Seal edges. While holding the folded side of the triangle against your finger, bring the two bottom points around your finger and pinch together. Pinch to form a cap.
Bring lightly salted water to a rolling boil in a 4-6 quart pan on the stove. Add pasta. Cook for 6 minutes. Drain and serve. Makes about 100 cappeletti.
Nutritional Information for 1/6 of the recipe: Calories: 150 ,Carbohydrates: 14g, Fiber: 8g, Net Carbohydrates 6g, Protein: 18g, Fat: 0 g