(serves 5)
Filling

- 200 gr boiling beef without bone
- 200 gr veal or chicken
- 350 gr grated Parmigiano Reggiano cheese
- 2 eggs - bread crumbs as required
- 1 small shallot
- 1 medium carrot
- 200 gr lean pork
- 1 celery stalk 
- oil - 1 Tbsp butter
- nutmeg
- salt
- pepper

Cut the meat into stew meat-size chunks and rinse under running water. In a pan that is not too wide but high enough to hold the meat, in a bit of oil and butter saut the minced shallot, carrot and celery and after a few minutes add the meat. Brown for five minutes, stirring to keep it from burning, adding water if necessary, then add salt, paper and water to cover (too much water will result in a watery filling). Cook over low heat for approx. 4 hours. Remove from heat and let cool before processing in a food processor, including the sauce (some schools of thought call for a coarser grind, but I believe a finer grind makes the filling smoother and better-blended). After processing, simmer over low heat and, after it has been simmering for about a minute, begin to gradually add the bread crumbs until the mixture becomes firm and compact, without crumbling. While the mixture is cooling, in a bowl combine the parmesan cheese with the eggs together with some freshly-ground nutmeg. (Be careful not to use too much nutmeg, there should just be a hint of it. In terms of the quantity of parmesan cheese, the amount given here is based on cheese aged 24 months and produced in the lowland areas around Parma where the cheese has a higher fat content and is milder compared to that made in mountain areas. If your cheese is sharper or has aged longer, use less, approx. 300 gr.) Combine the two mixtures well; this must be done when the meat mixture has cooled. Keep in the refrigerator, covered with a dishcloth (may even be used the next day), until the pasta is ready.

Egg pasta

- 700 gr flour
- 7 eggs
- 1 pinch of salt

Thoroughly knead the above ingredients until the dough is pliable and easy to roll-out. If the eggs are small and provide insufficient liquid, add a spoonful or two of water.

Forming the anolini

Using a pasta rolling machine, lay a strip of pasta approx. 4 in. long on a wooden pastry board. In the center of the strip, place small mounds of filling about 3/4 in. apart. Fold the strip over lengthwise and press down around the mounds in order to seal the edges of the pasta. Make filled pasta rounds using a small round cutter or liqueur glass (I find the glass to be a bit wide since the anolini should be about 3/4 in. in diameter, but if there is nothing else, a glass is fine). Anolini are served in beef or chicken broth (or capon for important occasions) and, if desired, sprinkled with grated parmesan. I personally prefer them "al dente" and without the extra cheese to allow the full richness of the broth and filling to be enjoyed.