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1
On a clean work surface, mound 3 1/2 cups of the flour, reserving 1/2 cup.
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2
Form a well at the center of the mound and place the eggs, salt, and olive oil in the center of the well.
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3
Beat the wet ingredients with a fork and slowly drizzle in the warm water.
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4
Start to incorporate the flour into the center of the well, a little at a time, until it is all incorporated.
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5
With clean, floured hands, knead the dough for 20 minutes by hand, or use the dough hook attachment in a mixer.
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6
The dough should be smooth and satiny.
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7
Let rest for 2 hours, covered and refrigerated, before rolling out.
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8
Cut the dough into thirds or quarters, and roll out to the second-thinnest setting on a pasta rolling machine.
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9
Cut the pasta into 1 1/2-inch thick strips, then lay the strips atop one another forming 3 stacks.
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10
Cut the strips crosswise at a slight angle at 2-inch intervals, forming lozenges.
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11
Roll each lozenge into a quill shape, pressing the ends together as they overlap.
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12
Set aside on a baking sheet, covered with a damp towel.
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13
In a large casserole, combine the onion, pancetta, and olive oil and cook over high heat until the onion is golden.
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14
Season with salt and pepper, to taste.
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15
Add the carrot, bay leaves, cloves, and rosemary.
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16
Season well with salt and pepper, then push the aromatics to 1 side of the pot.
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17
Season the meat with salt and pepper and add to the pot.
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18
Cook over high heat until it is browned on all sides, about 15 minutes.
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19
Add the tomato paste and stir it in thoroughly.
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20
Add the wine and simmer for 30 minutes.
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21
Add the tomatoes and stock, stir them in thoroughly, then simmer for 3 hours, or until the meat is very tender.
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22
Remove the meat and set aside.
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23
Once the meat is cool enough to handle, shred it with a fork.
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24
Return the meat to the pot and simmer for another 30 minutes, until it is a nice thick ragu consistency.
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25
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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26
Cook the pasta quills in the boiling water until tender yet al dente, about 4 minutes.
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27
Drain and toss in a large serving bowl with enough ragu to coat the pasta but not overwhelm it.
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28
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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29
Add all the chicken parts and brown all over, stirring to avoid burning.
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30
Remove the chicken and reserve.
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31
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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32
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley.
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33
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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34
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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35
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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36
Stir the stock to facilitate cooling and set aside.
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37
Refrigerate stock in small containers for up to a week or freeze for up to a month.
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38
Yield: 1 1/2 quarts
