For the Anolini
3 cups flour, plus extra for dusting
Pinch of salt
2 tablespoons butter
½ cup onion, finely chopped
½ cup celery finely chopped
2 ounces chopped smoked bacon
4 ounces ground pork
4 ounces ground veal
2 ounces chopped mortadella
¼ cup white wine
½ cup plain breadcrumbs
½ cup grated parmesan cheese
large pinch of grated nutmeg
1 large egg
6 cups clarified veal stock (brown chicken stock will substitute)
1. To make the pasta mound the flour on a clean countertop or large cutting board.
2. Make a well in the center and add the eggs and salt. Using a fork, mix the eggs while slowly incorporating the flour.
3. When the eggs have been fully incorporated, use your hands to knead the dough together.
4. Once the dough becomes cohesive; remove the dough, scrape the board clean, dust with flour and begin to knead. Knead the dough with the palm of your hands, folding it over on itself and turning ¼ turn each time.
5. After 10 minutes, wrap the dough in plastic wrap and rest for 45 minutes.
1. Heat butter and oil over medium heat in a heavy bottomed skillet. Add onion, celery and bacon and cook until vegetables have softened, but not browned.
2. Add ground pork and veal, cooking and breaking up with the back of a spoon, until meat has lightly browned.
3. Add mortadella and white wine, and cook until mortadella has heated through and wine has evaporated, about 5 minutes. Remove from heat and let cool.
4. Pulse mixture a few times in a food processor. Add breadcrumbs, Parmesan cheese, nutmeg and egg, and pulse to combine. Season with salt and pepper and set aside.
1. Divide the dough into 3 – 4 equal sized pieces. Roll each through progressively thinner settings on a pasta machine until thin.
2. Using a ring cutter, cut pasta into 1 ½ - 2 inch circles.
3. In a small bowl, whisk the egg with a small splash of water. Place a small dollop of filling in the center of a pasta circle, brush the sides with the egg mixture and top with another pasta circle, pressing down on all sides. Reserve to a parchment lined baking sheet, and repeat with the remaining pasta.
1. Heat the veal stock in a large pot, being careful not to boil.
2. Bring 6 quarts of water to boil with 2 tablespoons salt in a large stockpot. Gently drop the anolini in the water and cook until just tender, about 3 minutes. Remove and drain, then add gently to the warm stock.
3. To serve, place 3 or 4 anolini a bowl, cover with warm stock and garnish with shaved Parmesan.