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To make the pasta filling, fry the mortadella, beef and pork mince in the oil in a large frying pan over a high heat until crispy, 5–8 minutes. Remove from the heat and, once cool, blend into a paste with the other filling ingredients. Load into a piping bag with a medium round tip.
Roll the pasta dough into sheets of around 1.5mm thickness, then use the filling to form agnolotti del plin.
For the consommé, gently sauté the onion and garlic in the oil in a large pot for 15 minutes, or until soft; stir regularly to avoid browning. Add the tomato and herbs, season well, and then cook, uncovered, for another 15–20 minutes.
Strain the mixture, returning the liquid to the pot, and then bring it to a gentle boil before adding the egg whites. Whisk a few times, then allow the whites to form a layer on top of the liquid. Break a gap in the centre to allow bubbles to escape, then cook undisturbed for 15 minutes.
Remove from the heat and carefully lift off the egg whites. Strain well through a fine piece of muslin, or similar.
Cook the pasta in a large pot of salted water for 4–5 minutes, or until done, then serve in the consommé.