Photos: The making of anolini
Dorina Rossi O'Connell, left, and her 88-year-old uncle, Al Botti, began making the filling for the anolini.
Michele McDonald for The Boston Globe
| December 18, 2012
Dorina O'Connell hosted the anolini-making in her kitchen.
Michele McDonald for The Boston Globe
| December 18, 2012
Homemade bread crumbs were measured into the bowl.
Michele McDonald for The Boston Globe
| December 18, 2012
Homemade broth was used to mix the bread crumb and cheese mixture that filled the pasta.
Michele McDonald for The Boston Globe
| December 18, 2012
Botti mixed broth into the bread crumb and cheese mixture.
Michele McDonald for The Boston Globe
| December 18, 2012
After the cheese, broth, and eggs were added to the filling, Botti mixed it to the right consistency.
Michele McDonald for The Boston Globe
| December 18, 2012
Matthew Delisle, chef de cuisine at L'Espalier, made the pasta to the perfect thickness.
Michele McDonald for The Boston Globe
| December 18, 2012
The pasta dough after it was run through the pasta machine, ready to be made into anolini.
Michele McDonald for The Boston Globe
| December 18, 2012
Botti set the filling onto the freshly rolled pasta.
Michele McDonald for The Boston Globe
| December 18, 2012
Dorina Rossi O'Connell and her uncle, Al Botti, made hundreds of anolini.
Michele McDonald for The Boston Globe
| December 18, 2012
Leftover anolini would be frozen for later use.
Michele McDonald for The Boston Globe
| December 18, 2012
Botti used his finger to mark where the anolini would be punched out.
Michele McDonald for The Boston Globe
| December 18, 2012
The shot glass - a family tradition - used to punch out the anolini shape.
Michele McDonald for The Boston Globe
| December 18, 2012
The anolini was left out to dry overnight.
Michele McDonald for The Boston Globe
| December 18, 2012
Louis Risoli, maitre d’ and fromager at L’Espalier, checked the anolini cooking on the stove, while Dorina O’Connell and her uncle Al Botti looked on.
Michele McDonald for the Boston Globe
| December 18, 2012
Louis Risoli poured the wine and Dorina, left, called people to eat.
Michele McDonald for The Boston Globe
| December 18, 2012
Finished anolini in broth.
Michele McDonald for The Boston Globe
| December 18, 2012
Bread, cheese, anolini, and meat.
Michele McDonald for The Boston Globe
| December 18, 2012