Start with the filling. Place the pancetta, pork and beef in a high-edged casserole and cover with cold water. Place over a low heat and bring to the boil

Next, add the crumbled sausage and chicken livers. Cover and cook over a very low heat for 3–4 hours, until all the meats are very tender. Add more water if needed

Mince the meats using a meat mincer or pulse in a food processor. Add the eggs, breadcrumbs and grated cheese and season with salt and pepper. If the mixture appears too dry, add a few spoonfuls of the leftover meat juices. Mix until well combined, then cover in cling film and allow to rest

To make the pasta dough, make a well with the flour on a work surface and crack the eggs inside it. Beat the eggs with a fork, incorporating the flour a little at the time, until you see some lumps of dough coming together

Carry on with your hands, kneading the dough until you have a smooth, elastic ball. Flatten it into a disc, wrap it in cling film and leave it to rest for half an hour

Divide the pasta dough into three pieces and roll them using a pasta machine – I normally stop at to the second-to-last setting. Spread the sheets of pasta over a floured work surface

Place as many teaspoons of the filling along the lower half of your sheet as you can fit, with a 1cm gap between them. Gently fold the sheet over to cover and cut out your square agnolini with a pasta wheel – you can also make these round with a small cutter or in the shape of a tortellino. Press the edges together to seal them

Bring the chicken stock to a rolling boil. Cook the agnolini in the stock until they float to the top. Serve the agnolini right away with a ladleful of broth and a generous dusting of grated Grana Padano