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