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1
Place the beef bones and capon pieces in a large pot with 4 litres of cold water. Bring slowly to the boil, skimming all foam as it rises. Reduce to a bare simmer and cook for 4 hours without lid, skimming periodically. The broth is ready when it is deep amber, clear after skimming, and carries the combined richness of both proteins on the palate — neither beefy alone nor sweet alone.
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2
Strain the broth through a fine sieve. Refrigerate overnight or for at least several hours until the fat solidifies on the surface. Lift off and discard the solidified fat. The broth should be bright and trembling — a light gel at cold temperature confirms sufficient body.
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3
Combine the cooled minced braised beef, minced salame, grated stravecchio, egg, and nutmeg in a bowl. Soak the breadcrumbs in a small ladleful of the double broth, then squeeze them firmly until completely dry before adding to the bowl. Work the mixture together until uniform. The filling must hold its shape when pressed between the fingers and must not weep any moisture — a wet filling will burst the sealed pasta and cloud the broth. This is where the dish lives or dies.
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4
Mound the flour on a clean surface, make a well, and add the 6 egg yolks. Work inward from the well until a dough forms, then knead for 8–10 minutes until smooth and elastic. Wrap and rest at room temperature for 30 minutes. The dough is ready when it springs back slowly — not immediately — under a pressed fingertip.
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5
Roll the dough to 1–1.2 mm thickness. Cut into rounds of 3 cm diameter. Place a pea-sized portion of filling — no more — at the centre of each round. Fold into a half-moon and press the edges firmly to seal, expelling any air. Draw the two ends of the half-moon together and press them to meet, forming the characteristic agnolino shape. The seal must show no gaps or thin spots when held to the light.
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6
Bring the defatted double broth to a steady simmer in a wide pan. Lower the agnolini in batches and cook until they float and the pasta at the sealed edge yields cleanly under a fingernail without resistance — typically 3–4 minutes. Do not boil vigorously; a rolling boil will force open the seals.
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7
Ladle 15–18 agnolini per person into deep bowls and cover with approximately 200 ml of the hot double broth. The broth must be served at full heat; it should steam visibly and carry the layered aroma of beef and capon simultaneously.