Cappelletti alla Modenese

Combine 5 eggs and the flour. Knead on a floured board, adding drops of water as needed.

Roll the dough to paper-thin thickness. If using a pasta machine, do not roll any thinner than setting #2.

Cut the dough into 2-inch strips, then cut the strips into 2-inch squares.

Brown the diced onion in the salt pork fat and butter. Add the ground veal, pork, and beef chuck; simmer for 1 hour or until fully cooked. Cool completely.

Add the bread crumbs, Parmesan, and 2 well-beaten eggs to the cooled meat mixture. The source recommends making the filling the night before.

Place 1/2 teaspoon filling on each square. Fold over to form a triangle and press the edges together securely. Fold the two long points over to form an Alpine-hat shape.

Allow the filled cappelletti to dry thoroughly overnight for best results. After drying, they may be frozen for later use.

Cook the cappelletti in clear chicken broth until the pasta is tender. Serve in the broth with Parmesan cheese. Source note: when doubling the meat amount, 4 bread doughs are needed.