Fettuccine Paglia E Fieno With Braised Oxtail

Method

1. Prepare the pasta doughs. For the yellow dough, mix 200 g flour with 2 eggs. For the green dough, mix 200 g flour with finely chopped spinach or herbs and reduce the egg amount (about 1 egg) to incorporate the vegetables. Let the doughs rest.
2. Roll out the green dough to a thickness of about 0.3–0.4 mm using a rolling pin or pasta machine. Let it dry slightly.
3. Dust the rolled sheet with flour, roll it up, and cut into fettuccine strips. Unroll and let the pasta dry.
4. Heat olive oil in a large pot. Brown the oxtail pieces on all sides, then season with salt and pepper.
5. Add finely chopped onion, carrot, celery, and optional garlic. Sauté for a few minutes.
6. Add a generous glass of red wine and let it evaporate. Then cover the meat with broth or water, add a bay leaf, and simmer on very low heat for at least 6 hours.
7. Once the oxtail is tender, remove the meat pieces and set aside. Keep the cooking liquid (the sauce).
8. Bring the sauce to a pan. Cook the fettuccine in boiling salted water until al dente.
9. Drain the pasta and transfer it to the pan with the sauce. Toss well, adding a little pasta water if needed to adjust consistency.
10. Serve the pasta with the oxtail pieces on the side or on top. Finish with grated mixed cheese (buffalo, goat, sheep, cow) and serve immediately.