Anolini in Brodo

Ingredients

• Salt and pepper (to taste)
• Bay leaf (1)
• Onion (1, chopped)
• Celery (2 stalks, sliced)
• Carrots (2, sliced)
• Chicken broth (6 cups)
• For the broth: ()
• Salt and pepper (to taste)
• Parsley (2 tablespoons, chopped)
• Garlic (2 cloves, minced)
• Egg (1)
• Bread crumbs (1/4 cup)
• Parmesan cheese (1/2 cup, grated)
• Ground pork (1/2 pound)
• Ground beef (1/2 pound)
• For the filling: ()
• Salt (1/2 teaspoon)
• Eggs (3)
• All (purpose flour - 2 cups)
• For the pasta dough: ()

Instructions

1. In a large mixing bowl, combine the flour, eggs, and salt to make the pasta dough. Knead until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. In another bowl, mix together the ground beef, ground pork, Parmesan cheese, bread crumbs, egg, garlic, parsley, salt, and pepper to make the filling.
3. Roll out the pasta dough on a floured surface until very thin. Cut out small circles using a cookie cutter or a glass.
4. Place a small amount of filling in the center of each pasta circle. Fold the circle in half and seal the edges by pressing with your fingers or using a fork.
5. In a large pot, bring the chicken broth to a boil. Add the carrots, celery, onion, bay leaf, salt, and pepper. Simmer for 10 minutes.
6. Carefully drop the filled pasta into the boiling broth. Cook for about 5-7 minutes, or until the pasta is cooked through.
7. Serve the Anolini in Brodo hot, garnished with some freshly grated Parmesan cheese and chopped parsley.