Prosciutto-and-cheese-stuffed pasta is served in a simple chicken broth.
Salt and freshly ground black pepperMake the broth: In a large pot, add the chicken, onion, salt, and peppercorns. Add enough water just to cover the chicken, about 10 cups. Bring to a boil, then reduce to a low simmer. Cook, skimming occasionally, until the chicken is cooked through and the stock is flavorful, 1 1⁄2 hours. Remove chicken and save for another use. Strain the broth through a fine-mesh strainer and reserve . Stock can be prepared and chilled up to 3 days ahead.
Continue passing the dough through the machine, tightening the setting each time, until it's on the seventh setting and the dough is thin but still opaque.Lay out the rolled dough on a clean work surface and set a small bowl of water nearby. Using a round cookie or biscuit cutter, cut the dough strip into 2-inch rounds . Keep the rounds under a damp paper towel while you work. Working one round at a time, place a scant 1⁄4 teaspoon of the filling at the center.
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