Tagliatelle à la Bolognese

Place the flour in the middle of a cutting board and make a well in the centre. Add the eggs, egg yolks, milk and olive oil into the well and beat them with a fork until smooth.

Using your fingertips, mix the wet ingredients with the flour, incorporating a little at a time until everything is combined.

Begin kneading the pieces of dough together until you have one large, smooth ball of dough.

Once you have formed the ball of dough, place the dough in a piece of plastic wrap, and cover tightly so that the dough does not dry out. Place the dough in the fridge for at least 30 minutes to rest before rolling.

While the dough is resting, heat the oil in a large sauté pan over medium high heat. Add the pancetta and sauté until the pancetta has crisped. Remove the pancetta from the pan and place it onto a tray lined with paper towel.

Add the garlic, onions, celery, and carrots to the pan and sauté them until soft, approximately 5 minutes. Once softened, add the beef and pork to the pan, and cook until browned, about 10 minutes.

Stir in the tomato paste and cook it out until dark in color, about 5 minutes. Deglaze with the red wine and allow it to reduce, scraping off the browned bits of the bottom of the pan. Add the beef stock and bay leaf and bring to a boil. Reduce the heat and simmer for 45 minutes with the lid slightly off center.

While the sauce is simmering, take the pasta out of the fridge and divide it into 2 pieces.

Set up the pasta machine by clamping it to a table, or countertop. Turn the dial to the widest setting, most often setting number 1 on the dial. Flatten the dough into a rectangular shape.

Begin feeding the shorter side of the dough into the roller. Once the dough has come out of the other side, fold one side of the piece into the middle, followed by the other side over that to form three layers.

Feed the narrower, open side of folded dough through the machine again on the widest setting. Repeat the folding and rolling technique on the widest setting for a total of five times.

Once you’ve rolled the folded pasta through five times, begin rolling it on the next thinner setting. Continue passing the dough through the roller until you’ve rolled it as thin as possible.

Attach the cutting attachment for tagliatelle and feed the sheets of dough through one at a time. Catch the noodles as they fall by draping them over your hands. To prevent sticking, dust the noodles with cornmeal or flour.

Heat an 8L stock pot on high heat until boiling. Season the water with salt and add the cut noodles. Cook the pasta for approximately 3 minutes until al dente. Strain the pasta and reserve about ½ cup of the starchy cooking water.

Add the pasta to the ragu and toss together. Add a small amount of the pasta water to thin the sauce as needed. Plate in a bowl and top with freshly grated parmesan cheese.