Anolini

For meat-filled anolini, breadcrumbs and Parmigiano Reggiano are moistened with hot broth from the stewed meat to make a firm filling. Once it has cooled, chopped meat, eggs and nutmeg are added, and the filling rests overnight.

The egg dough is kneaded until smooth, rested and rolled into progressively thinner sheets. Small mounds of filling are arranged on the pasta, which is folded over them. Press out the trapped air before cutting the parcels with a round stamp. Keep the unused dough covered while working so that it does not dry out.

The Parmigiano Reggiano consortium’s meat recipe fills stamped rounds with beef, breadcrumbs, cheese, egg and nutmeg. Serve them in broth; this is one filling within a varied Emilian tradition.

Ask a pasta maker what is inside the anolini, as well as whether they are fresh or frozen. The name alone is not a complete ingredient list. A meat filling and a cheese-led filling call for different shopping decisions, especially when somebody at the table avoids meat. Check the broth separately too; a cheese filling does not make a bowl of meat broth vegetarian.

For Christmas lunch, settle the pasta and broth together before adding another substantial course. If you are shaping the pasta yourself, read the whole method before allocating a morning to it: the meat-filled version above includes a filling that rests overnight. Keep the ingredients for the filling separate from the meat and vegetables intended for the serving broth on your shopping list.

Buying the pasta is a useful way to keep the soup course while reducing the work. Ask for cooking directions for that exact product and preparation state. Judge the pasta by those directions rather than borrowing a time from a different filled shape.