Trattoria Regina
Ingredients and quantities

Quantities for 7-8 people:

For the pasta

  • 400g flour
  • water
  • 4 eggs

For the filling

  • 250g beef
  • 150g breadcrumbs
  • 300g grated Grana Padano cheese  
  • 2 eggs
  • salt
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • pepper
  • nutmeg
  • water

For the “three-meat” broth (capon, beef and pork)

  • ½ capon
  • 500g beef
  • 500g lean pork
Accompanying wines:
Sparkling Gutturnio DOC or Gutturnio DOC Superiore

Anolini in broth

Fresh homemade pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the filling: boil the beef and vegetables in a pan of water for 6-7 hours. Drain and mince all the ingredients, adding the eggs, cheese and breadcrumbs softened in a little of the cooking water.

For the pasta: put the flour on a pastry board and form a well in the centre. Break the eggs into the well and knead to form a uniform mixture. Roll out the pasta until fairly thin. On one side of the sheet of pasta, place small mounds of filling about 5-6 cm apart. Fold the pasta over on itself to cover the filling and then cut into parcels using the traditional cutter for anolini.

Cook in the capon, beef and pork broth. When the broth begins to boil, cook the pasta parcels for about 5 minutes. Serve piping hot with plenty of grated Grana Padano cheese.



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