Bigoli Al Coltello With Courtyard Ragù And Cherry Tomatoes

Preparation:

Preparation: Finely chop the chicken breast, turkey breast and guinea fowl meat with a knife. Chop the celery stick and the carrot. Wash, peel and finely chop the vegetables (minus the cherry tomatoes), brown them in a pan with a drizzle of oil. Add the minced meat to the knife and cook for 12 minutes after adding salt, pepper, sage, thyme, rosemary and tomato paste. In the meantime, make a fountain on the work surface and add the previously beaten eggs. Knead the mixture well until you obtain a smooth and homogeneous ball of dough. Roll out the pasta to medium thickness and cut it with a knife to obtain the characteristic fresh spaghetti (bigoli). Cook them in plenty of boiling salted water flavored with saffron for about 7 minutes, drain and toss them in a pan with the ragù. Serve with aged parmesan flakes.