• Serving: 2 
  • Prep time: 35 minutes
  • Cooking time: 3 hours 
  • Total time: 3 hours, 35 minutes
  • Difficulty: ****


  • 300g 00 flour
  • 180g whole egg
  • 1g salt
  • 5 ml olive oil
  •  500g pork shoulder
  • 3g sage
  • 300g tomatoes
  • 1 clove of garlic
  • 1g salt
  • 200ml white wine
  • 2 carrots
  • 2 shallots
  • 1g sage
  • 50g pecorino cheese



  • Place the dry ingredients in a mixing bowl
  • Slowly mix in the egg and olive oil, until it start to come together
  • Kneed the pasta sought for 5-10 minutes
  • Wrap and place in the fridge for 20 minutes
  • When rolling the pasta split into 3 parts
  • Lightly dust the surface with 00 flour and slowly feed it through the roller
  • Go all the way to around 1/3mm thick then fold the sheet up and start again
  • Each time pass the pasta through twice through each setting on the machine
  • Once at 1/3mm cut with a cutter and stamp with the corzetti stamp (if you don’t have one of these just leave them as discs)
  • Place on a flour tray till needed

Pork and sage ragu:

  • Get a large pan hot on the stove
  • While it is getting hot dice up the pork shoulder into 1cm cubes, season with salt
  • Drizzle in the pan some olive oil, place in the pork dice and colour till brown all over
  • Dice carrots and shallot to the same size as the pork and add them as well as the garlic and sage to the pan
  • Cook for 5 minutes then add in the tomatoes, and wine
  • Cover with water and bring to the simmer
  • Cook for 2 hour or until the pork falls apart
  • Once the pork is falling apart, strain the pork out and place in a bowl
  • Mix all the veg and cooking juice into a blender and blend till smooth
  • Pour all back into a pan and simmer for 5 minute.


  • Place a pan of salty water on to boil
  • Once boiling drop the pasta in, once it start to float (1-2 minutes) remove and drizzle with a little oil so it does not stick
  • Then slowly layer the pasta and the ragu, each layer placing some fresh sage and grate some cheese