Try this delicious pasta dish:
To prepare the pasta: pile the durum wheat semolina into a mountain and press a pit into the top with your fist.
Slide in all the egg yolks. First mix accurately with two fingers, then with the whole hand knead the quantity to form a dough. Gradually add the oil and then the water. The dough should be quite hard. Pass the dough through the pasta machine repeatedly in batches. The thickness of the dough should constantly decrease. Fold the resulting dough repeatedly.
When the dough sheet begins to shine slightly and feels smooth, the dough is perfect. It should then be no more than a millimeter thick when rolled out. Continue to use the dough on the spot.
Preparation of the filling: chop the braised meat together with the braised vegetables. Season the quantity with as much Parmesan cheese, salt and pepper as the taste requires.
Preparation of the sauce: reduce the rest of the marinade wine to 1/3 of its original volume, simmering gently, and reserve.
Preparation of the agnolotti: flour an agnolotti mold well, cover it with a fresh pasta sheet and press it lightly into the molds. Place 1 tsp. of filling mixture in each agnolotti round. Cover the agnolotti mold with a second pasta sheet. Roll over the whole thing with a rolling pin to seal the agnolotti. Lift the entire sheet precisely from the mold and place the
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