Homemade Anolini Pasta

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Prep Time 5

Cook Time 8

Resting Time 30

Total Time 8 35

Servings

Calories 682

Ingredients

Filling

1 stick of butter about 8 Tbsp
3 Tbsp extra virgin olive oil
1 small onion cut into quarters
1 celery stalk cut into quarters
1 carrot cut into quarters
4 ounces beef chuck roast
1 tsp coarse salt
1 tsp freshly ground pepper
1/3 cup dry red wine
Filtered water
1 whole clove
1 Tbsp tomato paste
1 cup breadcrumbs
1 cup finely grated parmesan cheese
1 whole egg
1/8 tsp ground nutmeg

Pasta

3-1/2 cups all-purpose flour + more for dusting
5 whole eggs
8-1/2 cups beef stock
Finely grated parmesan cheese
Chopped fresh basil or parsley leaves for garnish

Instructions

All ingredients ready? Let's begin!
In a large heavy-bottomed pot over medium-high heat, add the butter and olive oil.
As soon as the butter starts to melt, add the onion, celery, and carrot. Cook for a few minutes, stirring a few times, just until the vegetables begin to take on some color and start to soften.
Season the beef well with salt and pepper. Add it to the pot and sear until lightly browned on all sides.
Add the red wine, water, and clove. Make sure there is enough water to completely cover the beef and vegetables. Cover the pot and reduce the heat to low. Simmer for approximately 4 hours.
Stir in the tomato paste and continue to cook for 4 more hours until the beef is extremely tender. Check the liquid level a couple of times to make sure there is enough to keep the beef and vegetables from scorching.
In a large mixing bowl, add the breadcrumbs, parmesan cheese, egg, and nutmeg. Ladle the juices from the stewed neat over a strainer into the breadcrumb mixture. Add just enough liquid to form a soft ball of dough.
Mince the meat in a food processor. Add the breadcrumb and cheese mixture to the minced meat and process until you have a smooth filling.
Cover with plastic wrap and place in the refrigerator while you prepare the pasta dough. The filling can sit in the fridge for several hours to develop more complex flavors.
Place the flour in a domed pile on a clean work surface. Make a deep well in the center to securely capture and hold the eggs. Crack the eggs into the well and slowly work the flour into the eggs with a fork being careful not to allow the eggs to run out of the well and onto the counter.
Once the flour is pulled into the eggs and the liquid is no longer visible, use your hands to combine well. Knead until you obtain a smooth dough ball. Wrap the ball in plastic wrap and let rest for 30 minutes at room temperature.
When you are ready to assemble the anolini, unwrap the dough and divide it into four equal pieces. Take one piece and cover the other three with plastic wrap. Lightly dust the piece of dough with four.
Using your pasta machine or a rolling pin, roll the piece of dough into a long, thin sheet. Start with a wide setting and make several passes until you are on the thinnest setting.
Lay the sheet flat. On one half of the sheet, place about a teaspoon of filling in 2 or 3 rows, approximately 9 little balls of filling. Fold the other half of the sheet of dough over the filling to cover it like a blanket.
Cup your hand into a "c" shape and use the heel side to gently press around the filling, sealing the dough and removing any air pockets. Using a small round stamp, press out the pasta around the balls of filling. Remove any scraps and save them to make pasta rags for another meal. Place the anolini on a parchment-lined sheet pan that has been lightly dusted with flour.
Repeat the process with the other 3 pieces of dough and the remaining filling.
In a large stockpot over medium-high heat, bring the broth to a gentle boil. Add the anolini into the broth and lower the heat to a gentle simmer. Cook for about 4 minutes until the pasta is cooked through and warm.
Ladle the broth and anolini into shallow bowls and top with grated cheese and fresh herbs. Serve while warm.

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