Plium-Plium Agnolotti del Plin in Saffron Broth

Make the Agnolotti Dough:

1. On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well.
2. Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner sides of the well until a shaggy dough forms.
3. Knead the dough by hand for about 10-15 minutes until it is smooth, elastic, and firm. If it's too sticky, add a little more flour; if too dry, dampen your hands slightly.
4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

Prepare the Filling:

1. In a bowl, combine the finely chopped rabbit meat, chopped herbs, grated Parmesan cheese, salt, and pepper. Mix thoroughly until well combined.
2. Taste and adjust seasoning if necessary.

Assemble the Agnolotti:

1. Divide the rested dough into 2-3 portions. Working with one portion at a time (keeping the others covered), roll it out thinly using a pasta machine or a rolling pin until it's about 1-2mm thick. Aim for a rectangular shape.
2. Place small dollops (about 1/2 teaspoon each) of the filling onto the pasta sheet, spaced about 2-3 cm apart. Leave a border around the edges.
3. Fold the pasta sheet lengthwise to cover the filling, pressing gently between the mounds to seal and remove air pockets.
4. Using a fluted pastry wheel or a knife, cut the pasta into small squares or rectangles, ensuring each piece encloses a portion of filling. The traditional 'plin' (pinch) shape is achieved by pinching the pasta between your thumb and index finger to create a small, twisted pocket.
5. Place the formed agnolotti on a lightly floured baking sheet or tray, ensuring they do not touch each other. Repeat with the remaining dough and filling.

Prepare the Saffron Broth:

1. In a saucepan, gently warm the chicken or vegetable broth.
2. Add the saffron threads to the warm broth and let them steep for at least 10 minutes to infuse their color and flavor.
3. Season the broth with salt to taste.

Cook and Serve:

1. Bring the saffron broth to a gentle simmer in a wide, shallow pan.
2. Carefully add the agnolotti del plin to the simmering broth.
3. Cook for about 3-5 minutes, or until the agnolotti float to the surface and are tender but still al dente.
4. Gently ladle the agnolotti and the saffron broth into serving bowls.
5. Serve immediately.