For the pasta
10.6 oz flour
For the filling
10.6 oz beef leg
2.6 oz butter
5.3 oz breadcrumbs
5.3 oz grated Parmigiano Reggiano cheese
1 celery stalk
5 dl/17 fl oz red wine
one teaspoon tomato concentrate
Salt and pepper to taste
nutmeg to taste
2 L/3.5 pt Meat broth
Prepare the onion, carrot and celery and cut them into small, evenly-sized pieces.
Then place a pot, preferably clay, on the stove, and add the butter. As soon as the butter has melted add the onion, celery and carrot. As soon as they start browning, i.e. when they have a bit of colour, add the meat, previously seasoned with salt, pepper and clove. When the meat is a good colour too, cover everything with red wine and warm water.
Let it cook with the lid on and very low heat for approximately 3 hours and, half-way, add the tomato concentrate.
In the meantime, pour the flour onto the kneading board, create a well in the middle and break the eggs into it, knead well until you obtain a smooth and even dough. Wrap the dough in cling film and let sit for at least 20 minutes.
Add the breadcrumbs, the grated Parmigiano Reggiano, add the stew which is now ready, chopped with its sauce and, possibly, also the cooking vegetables run through a food mill.
Add the eggs and a pinch of nutmeg to the mixture. Mix well with a fork and let it sit. Try not using your hands because the mixture needs to stay fluffy and not too compact.
Using a rolling pin or a pasta machine, roll the dough out into 1 millimetre sheets. On half of the sheet, place hazelnut-size dollops of filling, spaced out 3-4 cm.
Fold the other half of the sheet over, taking care to seal the edges well, so that there is no air trapped inside that might cause the anolini to open during cooking. Cut the anolini with the special cutter or using a coffee cup and a knife.
Then cook the anolini in 2 L/3.5 pt of meat broth for 5-6 minutes and serve them hot in broth.