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Italian, Emilia-Romagna cuisineFilled pasta in broth

Anolini parmigiani

Anolini parmigiani are small smooth-edged Parma pasta discs made from two sheets of egg sfoglia around a cheese-and-breadcrumb filling, then served in a clear “brodo in terza.” The Parma version centres Parmigiano Reggiano rather than meat inside the filling.

Anolini parmigiani: wide hero view of the finished traditional dish
1 h 50 minPrep
3 h 10 minCook
6 hTotal
6 servingsYield

About Anolini parmigiani

Parma Welcome specifies smooth discs about 2.8 cm wide, made from two overlapping layers of pasta.

Its Parma filling is defined by aged Parmigiano Reggiano, a little breadcrumb, egg and nutmeg; the official page explicitly notes that the filling does not contain meat, while reduced stracotto juice may contribute flavour in one formulation.

The pasta is traditionally cooked in a special three-meat broth, “brodo in terza.”

A clear broth and a compact filling matter more than oversized parcels: anolini should remain small enough to eat comfortably by the spoonful.

Technique

Three things that matter

  • Keep the filling cheese-led. The Parma version is not a generic minced-meat raviolo.
  • Use two pasta sheets. Stamping around spaced filling mounds produces the smooth round disc described by Parma Welcome.
  • Keep the broth clear. A bare simmer and regular skimming prevent emulsified fat and cloudiness.

Ingredients

Recipe card

Anolini parmigiani

Yield6
Preparation: 110 mCooking: 190 mTotal time: 6 h

Brodo in terza — home version

Egg pasta

Parmigiano filling

Equipment

Large stockpot for broth
Fine-mesh skimmer and sieve for clear broth
Pasta machine or rolling pin for sfoglia
2.8–3 cm round cutter for smooth anolini discs
Large saucepan for final simmering

Method

Make the broth and filling

01Start the brodo cold.

Put beef, poultry, pork and vegetables in cold water and bring up slowly.

Foam should rise gradually so it can be skimmed before vigorous boiling clouds the broth.

02Simmer gently.

Skim well, then maintain a bare simmer for about 2½–3 hours. Strain and season.

The broth should be clear, deeply savoury and free of floating scum.

03Mix the filling.

Moisten breadcrumbs with a little hot broth; cool slightly, then mix with Parmigiano, eggs and nutmeg.

The filling should be dense enough to roll into tiny portions, not wet.

Make the anolini

04Knead and rest pasta.

Knead flour and eggs until smooth, 8–10 minutes; wrap and rest 30 minutes.

The dough should roll thin without springing back.

05Roll two sheets.

Roll two similar thin sheets, keeping the second covered while spacing small filling mounds on the first.

Filling mounds should be small and separated by enough room for the cutter.

06Seal and stamp.

Lay the second sheet over, press around each mound to expel air and stamp smooth 2.8–3 cm discs.

Edges should be fully fused with no visible air pocket.

Cook in broth

07Return broth to a simmer.

Bring enough strained broth for serving to a quiet simmer.

The surface should tremble without a rolling boil.

08Cook the anolini.

Add anolini in batches and simmer 3–5 minutes, depending on sfoglia thickness.

The pasta edge should be tender and the filling hot through.

09Serve in the broth.

Ladle anolini and clear broth into warmed bowls and serve immediately.

Discs should remain intact and float freely in clear broth.

Practical guidance

Practical guidance

Stracotto juice

Some Parma formulations enrich the filling with reduced juices from stracotto; the simpler official ingredient list can also be prepared with Parmigiano, breadcrumbs, eggs and nutmeg.

Freezing

Freeze stamped uncooked anolini in one layer, then bag; cook from frozen directly in simmering broth.

Broth

The traditional “in terza” idea is a three-meat broth. This home version uses beef, poultry and pork while keeping the method practical.

Troubleshooting

Troubleshooting

  • Filling leaks. It was too wet or air remained around the mound. Keep it dense and press outward before stamping.
  • Broth is cloudy. It boiled hard or was not skimmed early. Maintain a bare simmer and strain carefully.
  • Anolini feel thick. The pasta sheets were not rolled thin enough. The small diameter requires delicate sfoglia.
Nutrition per serving

Nutrition per serving

  • Serving size: about 15 anolini in broth
  • Calories: approximately 650 kcal
  • Carbohydrates: 60 g
  • Protein: 42 g
  • Fat: 26 g
  • Fibre: 3 g
  • Sodium: 980 mg

Nutrition depends strongly on how much broth fat is retained and the Parmigiano used.

Allergens and food safety

Allergens and food safety

Contains gluten, egg and milk.

Keep raw meat for broth refrigerated until cooking and simmer broth continuously until all meats are thoroughly cooked.

Cool any broth not served immediately in shallow containers and refrigerate promptly.

FAQ

FAQ

Do Parma anolini contain meat in the filling?

Parma Welcome explicitly describes the classic Parma filling as cheese-led and not containing meat, although reduced stracotto juices may contribute flavour in some versions.

What shape are anolini?

Small smooth-edged discs, about 2.8 cm in the Parma description.

What is brodo in terza?

A traditional broth made with three types of meat, used as the serving liquid for anolini.

Final note

What matters most

  • Result: Small, delicate pasta discs with a compact aged-cheese filling floating in a clear, deeply savoury three-meat broth.
  • Key: Keep the filling Parmigiano-led, stamp small smooth discs and never let the serving broth boil violently.
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