Homemade Anolini Pasta

Name: Homemade Anolini Pasta
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 35 min
Yield: 4 serving
Ingredients: 1 stick of butter; 3 Tbsp extra virgin olive oil; 1 small onion; 1 celery stalk; 1 carrot; 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; 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

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
8 hrs
Additional Time
30 mins
Total Time
8 hrs 35 mins
Servings
4
Calories
682 kcal
Course
Others

Homemade Anolini Pasta

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

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

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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.

Nutrition Information

Show Details

Calories 682kcal (34%) Carbohydrates 64g (21%) Protein 36g (72%) Fat 29g (45%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 283mg (94%) Sodium 1818mg (76%) Potassium 880mg (25%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3178IU (64%) Vitamin C 3mg (3%) Calcium 427mg (43%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 682 kcal

% Daily Value*

Calories	682kcal	34%
Carbohydrates	64g	21%
Protein	36g	72%
Fat	29g	45%
Saturated Fat	10g	50%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	283mg	94%
Sodium	1818mg	76%
Potassium	880mg	19%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	3178IU	64%
Vitamin C	3mg	3%
Calcium	427mg	43%
Iron	6mg	33%