Place the flour on a clean work surface and make a well in the centre. Add the eggs and salt, then gradually incorporate the flour. Knead until smooth and elastic. Wrap the dough and allow it to rest for at least 1 hour.

Gently cook the pork, chicken and turkey until fully cooked through. Allow to cool slightly, then chop and grind very finely using a mixer. Transfer to a bowl and mix with the ricotta, Parmigiano Reggiano, eggs, nutmeg, salt and pepper. The mixture should be smooth and well combined. Set aside.

Bring the water to the boil in a large pot and add the coarse salt. Add the beef, capon, carrots, potatoes and tomatoes. Lower the heat and simmer gently for 1–2 hours, allowing the flavours to develop fully. Keep the broth hot but not rapidly boiling.

Roll out the rested pasta dough very thinly, about 1–2 mm thick. Cut into squares approximately 4×4cm. Place a small amount of filling in the centre of each square. Fold into a triangle, then bring the two corners together and press to seal, forming the classic cappelletti shape.

Cook the cappelletti directly in the gently simmering broth for 3–5 minutes, until they float to the surface. Serve hot in the broth, with an optional sprinkle of Parmigiano Reggiano on top.