Roman style cappelletti in broth

Pasta: mix the flour with the eggs and roll it out into thin sheets.
Filling:
Mince all the ingredients (turkey, chicken, pig and lamb brain) and season with eggs, Parmesan cheese, salt, nutmeg and a small glass of marsala wine. Cut out some round shapes (about 4 cm wide) from the sheets of pasta (you can use a thin-rimmed glass to do this). Place the filling (size of a walnut), on each circle, join the two borders and press the edges to form a crescent shape, then join the borders to form a  small hat.
Bring the broth to a boil and cook the cappelletti. Serve with plenty of Parmesan cheese.
Cappelletti alla romana are different from cappelletti romagnoli because the ingredients they are made out of are raw.