Agnolini in brodoMantuan stuffed pasta soup

• 1 kg2.2 lb boiling hen or capon pieces, for the broth
• 500 g1.1 lb beef for boiling (brisket or shin) with a bone, for the broth
• 1 each onion, carrot and celery stalk, for the broth, left whole
• 3.5 L3.7 qt (15 cups) cold water, for the broth
• 300 g10 oz beef chuck, for the stracotto filling, in large chunks
• 20 g1 1/2 tbsp butter
• 1/2 onion, finely chopped
• 150 ml2/3 cup dry white wine
• 100 g3.5 oz salamella (fresh Mantuan pork sausage) or other plain fresh pork sausage, skinned and crumbled
• 50 g2 oz pancetta, finely chopped
• 60 g2/3 cup Grana Padano or Parmigiano Reggiano, grated, plus plenty to serve
• 40 g1/3 cup fine dry breadcrumbs
• 1 egg, for the filling
• nutmeg, salt and black pepper, to taste
• 300 g2 1/3 cups Italian '00' flour or plain flour, for the pasta
• 3 eggs, for the pasta

Method

1. 1

   1. For the broth, put the hen and the boiling beef in a large pot with the cold water and bring slowly to the boil.

2. 2

   2. Skim the foam, add the onion, carrot, celery and a good pinch of salt, and keep the broth at the barest simmer for 3 hours.

3. 3

   3. Meanwhile, start the filling: brown the chuck in the butter in a small heavy casserole with the chopped onion.

4. 4

   4. Pour in the wine, let it bubble for a minute, then cover and braise on the lowest heat for 2 1/2 hours, adding a ladle of the simmering broth whenever the pan looks dry, until the beef falls apart.

5. 5

   5. In the last 30 minutes of braising, add the salamella and pancetta to the casserole and let them cook through.

6. 6

   6. Mince the braised meats very finely, passing them twice through a grinder or pulsing in a food processor.

7. 7

   7. Mix in the cheese, breadcrumbs, egg, a little nutmeg and enough of the braising juices to make a firm, moist paste; season, cover and chill.

8. 8

   8. For the pasta, heap the flour on a board, make a well, break in the eggs and beat them with a fork, drawing in the flour little by little.

9. 9

   9. Knead for about 10 minutes, until the dough is smooth and elastic, then wrap it and rest it for 30 minutes.

10. 10

    10. Roll the dough out very thin, about 1 mm, working one piece at a time and keeping the rest covered.

11. 11

    11. Cut the sheet into 4 cm (1 1/2 in) squares and put a hazelnut-sized ball of filling in the centre of each.

12. 12

    12. Fold each square into a triangle, press out the air and seal the edges, then wrap the long side around your finger and pinch the two tips together.

13. 13

    13. Strain the broth; you need about 2 L (2 qt). Keep the boiled meats for another course.

14. 14

    14. Bring the broth to a gentle boil, drop in the agnolini and cook for 3–5 minutes, until they float and the pasta edges are tender.

15. 15

    15. Serve the agnolini in their broth at once, with plenty of grated cheese at the table.