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