Anolini in Brodo - Pork Pasta Recipe - Make Today

When the chill of winter sets in, or a special holiday gathering calls for something truly extraordinary, there’s nothing quite like a steaming bowl of Agnolini in Brodo. This isn't just any pasta recipe with pork; it's a culinary hug from Emilia-Romagna, a region in Northern Italy famed for its rich, flavorful gourmet Italian foods. Imagine delicate, tiny pockets of fresh pasta, generously filled with a savory blend of meats, swimming in a deeply aromatic, crystal-clear beef bone marrow broth. It's a dish that speaks of tradition, family, and celebration, perfect for cozy dinners or festive holiday meals.
Making Agnolini in Brodo is an intermediate skill that rewards patience with unparalleled flavor. While it requires a bit of time, especially for that luscious broth, every step is a labor of love that transforms simple ingredients into an unforgettable experience. We'll guide you through crafting the perfect fresh pasta ravioli, preparing an exceptionally rich beef broth with marrow bones, and combining them into a dish that truly embodies the heart of food in Parma. Get ready to impress your family and friends with this authentic Italian masterpiece!

Ingredients

• 2-3 lbs beef marrow bones (preferably roasted)
• 1 lb beef soup bones (like oxtail or shank)
• 1 large yellow onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4-5 sprigs fresh parsley
• 2-3 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 tablespoon apple cider vinegar (optional, helps extract minerals)
• 12-14 cups cold water
• Salt to taste
• Homemade Pasta Dough Ingredients
• 2 cups (about 240g) "00" flour, or all-purpose flour
• 3 large eggs, at room temperature
• Pinch of salt
• Savory Meat Filling Ingredients
• 1 tablespoon olive oil
• 4 oz ground pork
• 4 oz ground veal (or additional pork)
• 2 oz prosciutto, finely minced
• 2 oz mortadella, finely minced
• 1/4 cup freshly grated Parmigiano Reggiano cheese
• 1 small egg yolk
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 1 tablespoon dry white wine or broth (optional, for moisture)

Directions

1. Roast the Bones (Optional but Recommended): For a deeper, richer flavor, preheat your oven to 400°F (200°C). Arrange the beef marrow bones and soup bones on a baking sheet. Roast for 30-45 minutes, or until nicely browned. This step enhances the best tasting broth by caramelizing the bones.
2. Combine Ingredients: Transfer the roasted bones (if using) or raw bones to a large, heavy-bottomed stockpot (at least 8-quart capacity). Add the quartered onion, chopped carrots, celery, parsley, thyme, bay leaf, and black peppercorns. If using, add the apple cider vinegar.
3. Add Water & Bring to a Simmer: Pour in the cold water, ensuring the bones and vegetables are fully submerged. Bring the pot to a gentle boil over medium-high heat.
4. Skim for Clarity: As the broth heats up, foam and impurities will rise to the surface. Use a fine sieve or a skimming tool to carefully remove these. This is crucial for achieving a clear, beautiful beef bone marrow soup. Continue skimming for the first 30-60 minutes.
5. Simmer for Flavor: Once skimmed, reduce the heat to the lowest setting, so the broth is barely simmering (just a few bubbles breaking the surface). Cover partially and let it cook for a minimum of 4 hours, and up to 8-12 hours for maximum flavor extraction. The longer it simmers, the more robust and gelatinous your bone marrow soup will be.
6. Strain & Season: Carefully strain the broth through a fine-mesh sieve, ideally lined with cheesecloth, into a clean container. Discard the solids. Let the broth cool slightly, then taste and season with salt. You want it flavorful but not overly salty, as it will concentrate slightly when the pasta cooks in it.
7. Chill & Store: Allow the broth to cool completely before refrigerating. Once chilled, any remaining fat will solidify on top, making it easy to skim off if desired.
8. Homemade Pasta Dough Step-by-Step Instructions
9. Form a Well: On a clean, flat work surface or in a large bowl, mound the flour. Create a well in the center large enough to hold the eggs. Sprinkle with a pinch of salt.
10. Add Eggs: Crack the eggs into the well. Using a fork, gently whisk the eggs, gradually incorporating small amounts of flour from the inner rim of the well. Be careful not to break the "dam" of flour too quickly.
11. Combine & Knead: Once the eggs are mostly incorporated, use your hands to bring the rest of the flour into the mixture, forming a shaggy dough. Knead the dough vigorously for 10-15 minutes until it becomes smooth, elastic, and no longer sticky. The texture should feel like an earlobe – firm but pliable. If it's too dry, add a few drops of water; if too sticky, add a tiny bit more flour.
12. Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting time is crucial; it allows the gluten to relax, making the dough much easier to roll out.
13. Savory Meat Filling Step-by-Step Instructions
14. Cook the Meats: Heat olive oil in a small skillet over medium heat. Add the ground pork and veal, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain off any excess fat.
15. Combine Filling Ingredients: Transfer the cooked meat to a bowl. Add the minced prosciutto, mortadella, Parmigiano Reggiano, egg yolk, and nutmeg. Mix thoroughly with your hands or a spoon until all ingredients are well combined.
16. Season & Adjust Texture: Season with salt and pepper. Taste and adjust seasonings as needed. The mixture should be firm enough to hold its shape but not dry. If it seems too dry, add a tablespoon of dry white wine or broth to moisten slightly. The meat ratios here create a balanced, savory flavor.
17. Assembling & Cooking Agnolini in Brodo Ingredients
    1. Prepared Homemade Pasta Dough
    2. Prepared Savory Meat Filling
    3. Prepared Rich Beef Bone Broth, heated to a gentle simmer
    4. All-purpose flour, for dusting
    5. Freshly grated Parmigiano Reggiano, for serving
18. Assembling & Cooking Agnolini in Brodo Step-by-Step Instructions
19. Roll the Pasta Dough: Divide the rested pasta dough into 2-3 portions. Working with one portion at a time (keeping the others covered), flatten it slightly. Pass it through a pasta machine, starting at the widest setting and gradually reducing the thickness, one setting at a time, until you reach a thinness of about setting 6 or 7 (on most machines). Alternatively, use a rolling pin to roll the dough very thinly, almost translucent.
20. Cut & Fill: Lay the thin pasta sheets on a lightly floured surface. Using a small, round pasta cutter (about 1.5-2 inches in diameter), cut out circles. Place a tiny dollop (about 1/4 teaspoon) of meat filling in the center of each circle.
21. Shape the Agnolini:
    1. Fold each circle in half to form a half-moon, gently pressing the edges to seal, ensuring no air is trapped inside.
    2. Bring the two points of the half-moon together, overlapping them slightly, and press firmly to seal, creating the classic "navel" shape of agnolini (similar to tortellini but often smaller).
    3. Common mistakes to avoid: Overfilling (causes oozing), not sealing properly (causes filling to escape), letting pasta dry out too much before shaping (makes sealing difficult).
22. Cook the Agnolini: Bring your prepared beef bone broth to a gentle simmer in a large pot. Carefully drop the shaped agnolini into the simmering broth, working in batches if necessary to avoid overcrowding.
23. Serve & Finish: Cook for 3-5 minutes, or until the pasta floats to the surface and is tender but still has a slight bite (al dente). Do not overcook. Serve the Agnolini in Brodo immediately in warm bowls, ladling plenty of broth over the pasta. Garnish generously with freshly grated Parmigiano Reggiano cheese.