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To make the filling: Preheat oven to 425.
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Cut the pork shoulder into 2-inch pieces, trimming away any excess fat or cartilage as you go.
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Put the meat in the small roasting pan along with the onion, carrot, celery, pancetta, porcini, and rosemary.
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4
Spread the tomato paste on the meat and vegetables, and toss to coat.
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Pour the hot stock into the pan.
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6
Roast the meat and vegetables, uncovered, until the meat is brown and tender and the pan juices have reduced to a thick gravy, about 1 hour.
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(If the meat is tender and the juices are still too thin, remove the pan from the oven and reduce on top of the stove.)
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Let the meat, vegetables, and juices cool.
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Toss in the cubes of mortadella and run the entire mixture through the meat grinder into a large bowl.
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Run day-old bread through the grinder to clean out the last bit of meat (and catch it in the bowl).
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Beat the egg with a pinch of salt, and pour over the meat, along with the grated cheese, nutmeg, and bread crumbs.
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12
With your hands, work everything together to make a smooth stuffing.
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13
To make the anolini: Cut the dough in six equal pieces; work with two pieces of dough at a time, and keep the others covered.
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Roll one piece of dough through the pasta machine at progressively wider settings, always keeping it lightly floured, until youve created a long strip, as wide as your machine allows, and a little less than 1/8 inch thick.
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Lay it out on the work surface.
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Roll out the second piece of dough to a strip of the same size.
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Lay one strip in front of you.
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Mark where you will be making the anolini by lightly pressing the 1-inch cutter on the doughdont cut through itfitting as many outlined circles on the strip as you can.
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Scoop small portions of the filling1/3 to 1/2 teaspoonand mound them in the center of all the circles.
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With the pastry brush (or your fingertip) dipped in water, lightly moisten the rim of the outlined circle around the filling mounds.
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Lay the second strip of dough over the first, gently stretching and draping it to cover all the mounds.
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Now center the cutter over each filling mound, and press it firmly, cleanly slicing through both layers of dough and cutting out the anolini.
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23
Pull away the excess dough to separate individual pieces, lightly dusting with flour as needed.
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Press the edges of the pasta circles together if they have gaps.
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Arrange the anolini in a single layer on a floured and lined tray, and cover them lightly.
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Now roll out and fill the remaining pieces of pasta dough, in pairs, to make two more batches of anolini, in the same way.
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Anolini that you will cook soon can be left on the tray, lightly covered.
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Freeze anolini for future use right on the trays.
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When they are frozen solid, transfer them to freezer bags, packed airtight and sealed.
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30
To cook and serve anolini in broth for six, you will need about a hundred anolini, so everyone gets at least fifteen in a bowl of soup.
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(Of course, you can vary this number, depending on the size of your pasta pieces, the appetite of those you are feeding, and what else youve prepared for the meal.)
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Fill a large pasta potpreferably with a wide diameter, so the anolini wont be crowdedwith at least 6 quarts well-salted water, and bring to the boil.
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At the same time, heat the Chicken Stock in another pot, so it is just simmering.
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Have your soup bowls warm and ready for filling.
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With the pasta water at a full rolling boil, spill in all the anolini, stir well, cover the pot, and return the water to the boil over high heat.
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Give the anolini another good stir, and let them cook for a quick minute, just until theyre barely al dente.
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Check one for donenessthe thickest part of the pasta should still be slightly resilient, since the anolini will continue to cook and soften in the brodo.
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Turn of the heat and, with a big spider or other strainer, scoop out hot anolini, let them drain for a second, and spill fifteen to twenty into each of the warm soup bowls.
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Quickly ladle hot broth into each bowl (1 1/2 to 2 cups a serving), and sprinkle over each a heaping spoonful or two of grated cheese.
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Serve each bowl of anolini in brodo while piping hot, with more grated cheese passed around the table.
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If you want to serve the soup right at the table, bring out the pot of hot Chicken Stock and set it on a trivet, then drain the anolini and divide them among the soup bowls in the kitchen.
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42
Bring the bowls filled with anolini to the table, add the Chicken Stock, and serve.
