Anolini

Ingredients Type 0 wheat flour and eggs. The filling is meat, typically stracotto, and parmigiano. In the Arda valley, the filling is made of parmigiano and dry bread crumbs, and in Piacenza, with variations on stracotto.

How Made The flour is sifted onto a wooden board, kneaded with eggs for a long time until smooth and firm, and left to rest. It is then rolled out with a rolling pin into a thin sheet, and a round pasta cutter or inverted liqueur glass is used to cut out disks about 2 inches (5 cm) in diameter. The filling is placed in the center of a disk and topped with another disk. In the past, the anolino was folded into a semicircle, but today the traditional form is a disk. Anolini are gently boiled in broth, a few at a time, until they bob to the surface and float.