Parmesan cappelletti

Cappelletti is a traditional filled homemade pasta dish. In Italy it has conutless names depending on region or place where it is made, with many local variations. Cappelletti are to be served floating in meat broth, which perparation I will not discuss here; any will do fine though it is usually a chicken broth. This is a 1 day long recipe so it is better to start the first step on the evening of the day before. Oh yeah, you will need a pasta machine! and and an instrument like that shown in step 7 or something similar you may have.
I will not describe how to use a pasta machine in details (you should already know the basics)

Step 1: Ingredients

7 eggs
500g of flour 00
water
salt
250g of lean veal
250g of pork meat
250g of chicken/turkey (or in general three different kinds of meat: one of bovine one of suine and one of bird)
rosemary
carrots
red wine
olive oil
pepper
laurel
shallot
celery
nutmeg
200 gr of parmesan cheese