Method

• 1.
  To make pasta dough, place a mound of semolina on a work surface. Break the eggs into the well. Start whisking eggs gently with the tines of a fork until well whisked, then start incorporating a bit of flour and drizzling in the wine at the same time. Keep whisking, making an ever-widening circle as you add more flour. The mixture will eventually become too thick to use a fork, so start using your fingers, working wet ingredients into dry ingredients until you’ve used up most of the dry ingredients and a ball of dough forms. You may need to add a bit of water or flour to get right consistency. Continue to knead for about 10 minutes, or until smooth and elastic. Cover with an upturned bowl and rest for 30 minutes.
• 2.
  To make sauce, heat the oil in a medium saucepan over low heat. Add onion, celery and carrot and cook, stirring occasionally, for 20-25 minutes, until the vegetables start to soften. Add sausage meat and stir well, then increase heat to medium-low and cook for 20 minutes, or until sausage pieces are cooked through and have released their liquid. Season to taste.
• 3.
  While the sauce is cooking, make pasta. Cut dough into thirds. Working with one portion at a time, roll it out on a surface that has been lightly dusted with extra semolina. You can use a pasta machine or rolling pin to roll it to a 3mm thickness. If you have a chitarra pasta maker, place the rectangle of dough on the narrower strings of the chitarra and, using a rolling pin, press on the dough so that the metal strings cut it into strips. Dust the prepared pasta with extra semolina and cover with a clean tea towel to prevent it from drying out. Repeat with the remaining dough. If you don’t have a chitarra, dust the pasta with superfine semolina, then loosely roll it up and cut it into 3mm wide strips with a knife.
• 4.
  Bring a large saucepan of salted water to the boil and cook the pasta for about 10 minutes, or until al dente (cooking time will vary, depending on thickness of pasta). Drain, reserving a little of the pasta water in a cup. Toss the pasta through the sauce, either in the saucepan you cooked the pasta in or in a bowl, adding some of the reserved cooking water if it looks a bit dry.
• 5.
  Pile onto a serving platter and scatter with parsley and plenty of grated parmesan to serve.