Method

• 1.
  For the egg pasta dough, sift flour, semolina and 1/2 tsp salt flakes into the bowl of a stand mixer with the dough hook. Make a well in the centre. Add eggs and mix on low speed. Increase speed to medium. Knead for 5 minutes or until smooth and elastic. Enclose in plastic wrap. Rest for 1 hour at room temperature
• 2.
  To make tagliatelle, divide dough into 4 equal pieces, enclose 3 portions in plastic wrap and set aside. Start pasta machine on thickest setting. Working with 1 piece of dough at a time, run dough through 2-3 times, folding in half each time, until elastic. Keep rolling through settings, reducing thickness, until 2mm thick. Cut pasta into strands using the tagliatelle attachment and spread on a semolina-dusted tray. Set aside to dry.

• 3.
  Heat olive oil in a large saucepan over medium-high heat. Season ribs, add to pan and brown for 5 minutes on each side. Remove ribs from pan. Add fennel, onion, garlic and fennel seeds. Cook, stirring, for 5 minutes or until softened. Add passata and stock, and return ribs to pan. Bring to the boil, reduce heat to low and cover with a lid. Cook, stirring occasionally, for 3 hours or until ribs are tender. Remove lid and simmer for 30 minutes. Season, then pull away meat from bones.
• 4.
  Cook pasta in boiling salted water for 1 minute or until it floats to the surface. Drain and toss through sauce to serve.