Maltagliati with Turkey Neck Ragù

Method

1. Place the turkey necks in a pot of boiling vegetable broth with a pinch of coarse salt and parboil.
2. While the necks cook, prepare the soffritto: scrape a carrot, remove strings from celery, peel and roughly chop an onion. Cut the carrot and celery into pieces.
3. In a low-sided pan, heat a generous amount of olive oil and add pieces of guanciale. Render the fat.
4. Add the chopped vegetables and a piece of chili pepper. Sauté gently.
5. Deglaze with white wine and let the alcohol evaporate.
6. Remove the turkey necks from the broth, pick the meat off the bones, and add the meat to the sauce. Add a little more white wine and let simmer.
7. Meanwhile, take the rested pasta dough (prepared earlier with the flours and semolina) and roll it out on a semolina-dusted surface.
8. Cut the pasta into irregular maltagliati pieces.
9. Cook the maltagliati in boiling salted water until al dente.
10. Drain and toss with the ragù. Serve.