Ingredients
For the whole wheat pasta:
1 kg Whole wheat anti-flour
100 gr. Still water
700 gr. Egg yolk
Mix all the ingredients in a planetary mixer without heating the dough, leave a couple of hours in the fridge at +4°C degree.
For the filling:
1 kg braised meat
1 kg beef belly
500 gr. beef shin
500 gr. spinach
250 gr. celery
250 gr. carrots
250 gr. blonde onion
Method
Make a braise with the meat and shin, using half of the bottom of celery, carrot and onion. Once cooked, cut the meat into pieces and put it in a saucepan with a bottom of celery, carrot and onion. Fry the beef belly in the pan for about 5 minutes, drain from fat and add to the pan with the braised meat. Cover and cook for about 3 hours, then add the spinach and finish cooking by reducing the cooking juices. Cool and then chop the meat. Season if necessary with a pinch of salt and 1 egg per kg of filling. Form the agnolotti by pulling the pasta very finely. Serve the agnolotti sautéed with beef and butter, or natural.