Sopa de agnoliniBrazilian stuffed pasta soup

• 1 (about 2 kg)1 (about 4.5 lb) galinha caipira (free-range boiling hen), for the broth; jointed
• 1 piece (about 400 g)1 piece (about 14 oz) beef shin or soup bone with meat, for the broth; optional, many families add it
• 4 l4 1/4 qt cold water, for the broth
• 1 each onion, carrot and celery stalk, for the broth; left whole
• 1 small bunch tempero verde (parsley and spring onion), for the broth; tied
• 300 g10 oz boneless chicken thighs or breast, for the filling
• 250 g9 oz lean beef (patinho or acém, topside or chuck), for the filling; in chunks
• 1 onion, for the filling; chopped
• 2 garlic cloves, for the filling
• 2 tbsp lard or vegetable oil, for the filling
• 80 g1 1/2 cups pão torrado (dry toasted bread), for the filling; crushed to crumbs
• 80 g3/4 cup queijo colonial curado or Parmesan, for the filling; finely grated, plus more to serve
• 3 tbsp tempero verde (parsley and spring onion), for the filling; finely chopped
• 1/2 tsp nutmeg, freshly grated
• salt and black pepper, to taste
• 400 g3 1/4 cups plain wheat flour, for the pasta; plus more for the board
• 4 eggs, for the pasta; no water

Method

1. 1

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

2. 2

   2. Add the onion, carrot, celery, the tied tempero verde and a good pinch of salt, and keep the broth at a bare simmer, half covered, for 2 1/2 to 3 hours.

3. 3

   3. Meanwhile, for the filling, brown the chicken and beef lightly in the lard with the onion and garlic, season well with salt and pepper, add a ladle of the simmering broth, cover and cook gently for about 1 hour, until both meats are very tender.

4. 4

   4. Lift out the meats and keep the cooking juices apart.

5. 5

   5. Grind the meats two or three times through the fine plate of a mincer, or pulse in a food processor, until very fine.

6. 6

   6. Mix in the toasted breadcrumbs, cheese, chopped tempero verde and nutmeg, then add just enough of the cooking juices to make a moist paste that holds when pressed; taste for salt and pass it once more through the mincer for a smooth filling. Let it cool.

7. 7

   7. For the pasta, break the eggs into a bowl, beat them and work in the flour little by little until the dough is firm and no longer sticky; add no water, or the agnolini split and turn gummy in the broth.

8. 8

   8. Knead for about 10 minutes until smooth, wrap and rest for 30 minutes.

9. 9

   9. Roll the dough out thin, about 1 mm, a piece at a time, keeping the rest covered.

10. 10

    10. Cut the sheet into 3 cm (1 1/4 in) squares and put a small ball of filling, the size of a chickpea, in the centre of each.

11. 11

    11. Fold each square into a triangle, press the edges to seal, then bring the two long corners together around your fingertip and pinch them so they hold.

12. 12

    12. Strain the broth and taste for salt; you need about 2.5 l (2 1/2 qt). Keep the boiled hen for another dish.

13. 13

    13. Bring the broth back to a gentle boil, drop in the agnolini and cook for 4 to 6 minutes, until they rise and the pasta at the folds is tender.

14. 14

    14. Serve in deep plates with plenty of broth, grated cheese at the table and a glass of red wine.