Trattoria La Maestà
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 400g flour
  • 4 eggs

For the filling

  • 200g breadcrumbs
  • 1 egg
  • pinch of nutmeg
  • 400g grated 30-month matured Parmesan cheese

For the capon broth

  • 500g beef brisket or shoulder blade
  • ¼ capon
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • salt
  • 1 beef bone
Accompanying wines:
Colli di Parma DOC Lambrusco

Meatless anolini in capon broth

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the filling: soak the breadcrumbs in meat stock and add the nutmeg, whole egg and grated Parmesan cheese. Mix together well.

For the pasta: put the flour on a pastry board and make a well in the centre of the mound. Break the eggs into the well and knead to obtain a smooth dough. Roll out the pasta into thin sheets. Place a small amount of filling along the length of the sheet of pasta at regular intervals, then fold over the pasta to close the parcels. Use the special pasta cutter for anolini to make the pasta parcels.

For the capon broth: cook the meats in hot water with the vegetables for at least 3 hours. Skim off any impurities when it boils.

Cook the anolini in the broth and serve piping hot.



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