ON THE PASTA TIP

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PORK RAGU w/HOMEMADE TAGLIATELLE
This recipe is an instant winner (well not instant, it takes a few hours of cooking time honestly). But who, besides my respectable vegetarian friends, can resist hearty chunks of pork simmered in rich tomato sauce until they fall apart when you poke them with a spoon!
The trick is to let the meat simmer at a lower heat for a good couple of hours. 
Just let the pork take a nap in the bath... Then wake it up and eat it... This is a well known tactic with pork.

THE RAGU - serves 4 about
extra virgin olive oil - about 3 splashes
One small white onion - diced up
One carrot - diced up
one small stalk celery - diced up
2 cloves garlic - dice it up
Pinch fennel seeds, ground in mortar
400 g / about 3/4 lb diced pork (not too lean now!)
2 tbsp white wine
600 g / larger can of whole peeled plum tomatoes (San Marzano if possible) - pour into a bowl and break down tomatoes by squeezing with your hand - you want a semi chunky consistency
Salt and Pepper
Pinch oregano
3 bay leaves
fresh parsley to garnish (optional but necessary)

Throw the olive oil into a pan and set over medium heat. When hot (check by throwing a drop of water into oil and if it sputters your ready to grind) put in onion carrot and celery. Saute for about 5 minutes then add the garlic and fennel. Saute for about another 2 minutes (garlic should be soft and not colored) and add pork. Cook pork just enough to brown on all sides then add white wine. Cook a bit to allow alcohol to evaporate. Next add tomatoes, salt and pepper to taste, oregano and bay leaves (if you want, add a few torn basil leaves). Bring to a boil, stir for about 2 minutes then turn heat to low, cover and let simmer for at least 2 hours. Check the ragu every once in a while and stir. When pork flakes and breaks apart with pressure of a spoon the sauce should be done. At this point, take the cover off to reduce and thicken the sauce a bit, about 10 minutes should be fine. In my opinion the sauce should be thick but also have a bit of juice. This is good since the tagliatelle will soak in the juice and be permeated by the flavors. Stir in parsley. Keep warm until ready to serve.

HOMEMADE TAGLITELLE
400 g / 13 oz Italian tipo "00" flour, plus extra for dusting
4 large fresh nice eggs
large pinch of salt

Make a mound with the flour on a clean surface. Make a well in the mound with your fist and then break the eggs into the well and sprinkle the salt over. Stir the eggs a bit with a fork then use your hands (DO IT!) the rest of the way to incorporate into a thick paste like consistency. If to wet add a bit of flour.
Knead this dough until it is smooth, workable and some what elastic. Cover dough with cloth and allow to rest for 30 mins.
Divide dough into 4 to 5 equal portions and roll out to flat sheets at the desired thickness (about uhh... maybe 2-4mms just think tagliatelle I dont know...) Fold the sheets in half lengthwise, then repeat. Cut the folded sheet into ribbons about 1/4 of an inch or a bit wider. Just use your judgement and really, make the noodles as thick or thin, wide or narrow as you so desire. You should lightly flour the noodles as you lay them on top of eachother before cooking. Either cook immediately or freeze right away. To cook, place in salted boiling water and boil until al dente. Drain and reserve a bit (3 tbsp of pasta water (add to ragu).

But I must say that I dont usually make the pasta (though I have fond memories of making pasta with my mother as a young boy). My love Michelle usually does that:

So if your as lucky as me to have such a great pasta maker living with you then you only have 1/2 of the work! But if you dont, dont worry. You simply make the pasta while the Ragu simmers.

So. Once you have your ragu finished, your tagliatelle cooked all you have to do is put it together and serve it. Make sure you reserve some pasta water and add it in while mixing the pasta with the sauce.