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1
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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2
In a large skillet, heat the olive oil over medium-high heat and add the veal, spinach, and mushrooms and stir over high heat until the meat is well-browned, about 10 minutes.
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3
Season with salt and pepper, and stir in the wine.
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4
Cook over high heat for 5 minutes, until it has almost completely evaporated, then add the chicken stock, and remove from the heat.
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5
Cook the farfalle in the boiling water until tender yet al dente, then drain, and add to the pan with the hot ragu.
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6
Toss over high heat for 1 minute, then divide evenly among 6 warmed pasta bowls.
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7
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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8
Add all the chicken parts and brown all over, stirring to avoid burning.
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9
Remove the chicken and reserve.
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10
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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11
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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12
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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13
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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14
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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15
Stir the stock to facilitate cooling and set aside.
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16
Refrigerate stock in small containers for up to a week or freeze for up to a month.
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17
Mound the flour in the center of a large wooden cutting board.
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18
Make a well in the middle of the flour and water.
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19
Using a fork, begin to incorporate the flour, starting with the inner rim of the well.
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20
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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21
The dough will come together when half of the flour is incorporated.
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22
Start kneading the dough with both hands, using the palms of your hands.
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23
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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24
Lightly reflour the board and continue kneading for 6 more minutes.
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25
The dough should be elastic and a little sticky.
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26
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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27
Cut dough into 2 by 1-inch rectangles, and pinch the centers to form farfalle.
