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1
Remove all the extra fat from the oxtail pieces and set aside.
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2
Bring a medium size pot of cold water to a boil and add salt, to taste.
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3
Add the oxtail pieces and, when water returns to a boil, transfer the oxtails to a platter and season lightly on both sides with salt and pepper.
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4
Discard the water.
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5
In a large Dutch oven, heat 3 tablespoons of the olive oil and, when hot, add the oxtails and cook, turning occasionally, until well browned on all sides, about 10 minutes.
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6
Add the pancetta, chopped onion, carrot, and celery and saute until the vegetables are very tender, about 6 minutes.
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7
Add the garlic, bay leaves and parsley and cook until fragrant, 1 to 2 minutes.
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8
Add the tomato paste and cook, stirring, until lightly browned, 2 to 3 minutes.
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9
Add 1 cup of the wine and cook, stirring and scraping the bottom of the pan to release any browned bits, until nearly evaporated.
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10
Add the remaining wine and broth and bring to a boil.
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11
Return the oxtails to the pan and return to a boil.
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12
Cover the Dutch oven and reduce the heat to a simmer.
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13
Cook, stirring occasionally, for 2 1/2 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
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14
Using tongs or a slotted spoon, transfer the oxtail pieces to a large plate and set aside to cool.
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15
Using a spoon, skim any fat that has accumulated on the top of the sauce and discard.
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16
Continue to cook the sauce until it has reduced to a sauce consistency and coats the back of a spoon.
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17
Keep warm.
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18
When the oxtail pieces have cooled enough to handle, remove the meat from the bones, shred into bite size pieces, and return the meat to the sauce.
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19
Cover and keep warm.
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20
While the sauce is cooking, roll the pasta dough into sheets about 1/16-inch thick.
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21
Using a sharp knife, cut the rolled out pasta into 3-inch squares using a scalloped pastry wheel and set aside on a plate or baking sheet in the refrigerator, covered, until sauce is finished and you are ready to cook the pasta.
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22
Bring a large pot of cold water to a boil and add salt to taste.
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23
Add the pasta squares and cook for 1 to 2 minutes, depending on the thickness of the pasta.
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24
The pasta should be al dente.
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25
Transfer the pasta to a large bowl and toss with the remaining tablespoon of extra- virgin olive oil.
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26
Divide the pasta evenly among 6 plates, and ladle the sauce over each serving of pasta.
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27
Garnish with freshly grated Parmigiano-Reggiano, sprinkle with parsley and mint and serve immediately.
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28
1 pound all-purpose flour
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29
1 teaspoon salt
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30
2 large eggs
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31
8 large egg yolks
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32
1 tablespoon extra-virgin olive oil
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33
In the bowl of a food processor combine the flour and salt.
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34
Process to mix well.
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35
With the machine running, add the eggs, egg yolks and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
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36
Take a handful of dough at a time and form into a firm ball.
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37
Repeat with the remaining dough.
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38
Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.
