Anolini in Brodo

Ingredients

• All-purpose flour (2 cups (plus extra for dusting))
• Eggs (3 large (2 for dough, 1 for filling))
• Salt (1/2 teaspoon (for dough) + to taste (for broth and filling))
• Ground pork (1/2 pound)
• Ground beef (1/2 pound)
• Parmesan cheese (1/2 cup, grated)
• Bread crumbs (1/4 cup)
• Garlic (1 clove, minced)
• Fresh parsley (2 tablespoons, chopped (plus extra for garnish))
• Chicken broth (6 cups)
• Onion (1 medium, diced)
• Celery (1 stalk, diced)
• Carrots (1 large, diced)
• Bay leaf (1)
• Black pepper (to taste)

Instructions

1. In a large mixing bowl, combine the flour, 2 eggs, and 1/2 teaspoon of salt to make the pasta dough. Knead until smooth and elastic, about 10 minutes. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
2. In another bowl, mix together the ground beef, ground pork, Parmesan cheese, bread crumbs, 1 egg, minced garlic, chopped parsley, and salt and pepper to taste to create the filling.
3. Roll out the pasta dough on a lightly floured surface until it is very thin, about 1/16 inch thick. Use a cookie cutter or a glass to cut out small circles, approximately 2 inches in diameter.
4. Place a small teaspoon of filling in the center of each pasta circle. Fold the circle in half and seal the edges by pressing them together firmly or using a fork to crimp the edges.
5. In a large pot, bring the chicken broth to a boil. Add the diced carrots, celery, onion, bay leaf, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
6. Carefully drop the filled Anolini into the boiling broth. Cook for about 5-7 minutes, or until the pasta is tender and floating.
7. Serve the Anolini in Brodo hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley.