Vincisgrassi

To prepare the pasta dough, combine 250g of 00 flour, 100g of Semolina flour, 3g of Salt, and 10g of Extra-virgin olive oil on a clean work surface. Create a well in the center and add the Fresh eggs. Gradually incorporate the flour into the eggs, kneading until a smooth, elastic dough forms. Wrap the pasta dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Prepare the Veal sweetbreads by soaking them in cold water for 30 minutes, changing the water several times. Blanch the Veal sweetbreads in boiling water for 2-3 minutes, then immediately plunge them into ice water. Carefully peel away any membranes and trim any fatty bits, then dice them into small pieces.

For the ragu, finely dice the Yellow onion, Carrot, and Celery stalk to create a soffritto. Dice the Guanciale and Pancetta into small cubes. Dice the Prosciutto crudo.