Time: 3 ore
Difficulty: media

A traditional Italian dish that satisfies the palate of adults and children. A tasty and enveloping sauce, ideal for this period but always excellent!

 Features:
Sausage is a food made of minced meat with cooking salt and coated in a natural or synthetic casing (animal intestine or cellulose film), which protects it from both oxidation and biological contamination.
In order to prolong its shelf life, the sausage (commonly called "dough") is always supplemented with spices, aromas and other ingredients (antibiotic and vermifuge); among the most common are: red wine, pepper, fennel seeds, coriander, nutmeg, garlic, honey etc.
Historical background:
Sausage is a cured and preserved meat obtained mainly from pork/boar. Its discovery is attributable to the populations of Lucane (before the birth of Christ); corresponds to the noun "lucanica" this statement, which by logic and testimony would seem quite justified, does not explain how some Nordic populations (Lombard) have produced the sausage since ancient times; it is possible that they too, thanks to the Roman legionaries, came to know the method of Lucano transforming it into a traditional local production.
Notes:
The low water concentration and high fat and protein content give the sausage a very high calorific value

 For the pasta:
300 g Special fresh pasta Molino dalla Giovanna
3 whole eggs
1 yolk
20 g water
20 g extra virgin olive oil
It goes up
Salt, heavy
Rice flour allowed for dusting
Extra virgin olive oil for cooking water

For the meat sauce:
500 g fresh pork sausage
2 ribs of celery
1 carrot
1 onion, blonde
Glass of dry red wine
1 l tomato paste
Bay leaves
Extra virgin olive oil salt
Black pepper in grains
150 g Parmigiano Reggiano D.O.P. grated

Procedure:

Prepare the sauce. Cut the celery and wash it, cut the carrot, peel it, then chop with the onion and celery until finely chopped. Roast in a large pan with three tablespoons of oil for 5 minutes, then add the sausage flesh previously separated from the casing and cook for 10 minutes, stirring constantly, so that the meat is well shelled. Moisten with wine, let evaporate on high flame, then add the bay leaf, tomato paste and 1.5 dl of water, then cook on low heat for about 2 hours, stirring occasionally. At 20 minutes from the end of cooking, adjust salt and pepper.
To prepare the pasta:
Place the mixture and salt in a bowl or on the pastry board and peel the eggs in the center one at a time. Start kneading so that it mixes well and let the eggs absorb. Then add the water and crush well to catch the crumbled dough. Close with the addition of oil and incorporate it to the loaf. If the water is not enough, add a little more at a time until you get a homogeneous and elastic dough.
Divide into loaves and spread with the appropriate machine pasta roller with flour, adjusting the thickness and bringing the sheets to 2 mm. Lay on a floured surface and gently roll the sheet of pastry and then cut it with a smooth knife to create the noodle threads. Take the dough nodino from the floured floor and place on a tray, cover with a kitchen towel and let stand for 40 minutes.
After the rest time indicated for the pasta, cook in boiling salted water for about 3/5 minutes. Remove with a skimmer and transfer in a plate a portion of pasta, season with a ladle of sauce and finish with the parmesan cheese, then serve.