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1
Combine the 2 flours in the middle of a clean work surface and form a well in the center.
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2
Work in the eggs, add a pinch of salt and knead to form a rather tough dough.
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3
Let rest for 1 hour.
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4
Using the large holes of a box grater, grate the dough over a floured kitchen towel, keeping the pieces separated so that they dont stick together.
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5
Bring the chicken stock to a boil and cook the pasta in the broth for 15 minutes.
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6
Serve in warmed pasta bowls with Pecorino grated over.
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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.
