Michele McDonald for The Boston Globe

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

Dorina O'Connell hosted the anolini-making in her kitchen.

Michele McDonald for The Boston Globe

Homemade bread crumbs were measured into the bowl.

Michele McDonald for The Boston Globe

Homemade broth was used to mix the bread crumb and cheese mixture that filled the pasta.

Michele McDonald for The Boston Globe

Botti mixed broth into the bread crumb and cheese mixture.

Michele McDonald for The Boston Globe

After the cheese, broth, and eggs were added to the filling, Botti mixed it to the right consistency.

Michele McDonald for The Boston Globe

Matthew Delisle, chef de cuisine at L'Espalier, made the pasta to the perfect thickness.

Michele McDonald for The Boston Globe

The pasta dough after it was run through the pasta machine, ready to be made into anolini.

Michele McDonald for The Boston Globe

Botti set the filling onto the freshly rolled pasta.

Michele McDonald for The Boston Globe

Dorina Rossi O'Connell and her uncle, Al Botti, made hundreds of anolini.

Michele McDonald for The Boston Globe

Leftover anolini would be frozen for later use.

Michele McDonald for The Boston Globe

Botti used his finger to mark where the anolini would be punched out.

Michele McDonald for The Boston Globe

The shot glass - a family tradition - used to punch out the anolini shape.

Michele McDonald for The Boston Globe

The anolini was left out to dry overnight.

Michele McDonald for the Boston Globe

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

Louis Risoli poured the wine and Dorina, left, called people to eat.

Michele McDonald for The Boston Globe

Finished anolini in broth.

Michele McDonald for The Boston Globe

Bread, cheese, anolini, and meat.