Agnolotti del Plin al Brasato di Coda di Bue con Riduzione di Barolo e Scaglie di Tartufo Bianco

**Prepare the Oxtail Brasato:** Pat the oxtail pieces dry with paper towels and season generously with salt and black pepper. Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail pieces in batches until deeply browned on all sides. Remove the seared oxtail and set aside.

In the same pot, add the diced carrots, celery, and onion. Sauté over medium heat for 8-10 minutes until softened and lightly caramelized. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Deglaze the pot with the Barolo wine, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by about one-third. Return the seared oxtail to the pot. Add the beef broth, bay leaves, and thyme sprigs. Ensure the oxtail is mostly submerged; add a little more broth or water if necessary.

Bring to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 3 to 3.5 hours, or until the oxtail is fork-tender and easily falls off the bone.

**Prepare the Agnolotti Filling:** Carefully remove the oxtail from the pot and let it cool slightly. Strain the braising liquid through a fine-mesh sieve into a separate saucepan, pressing on the solids to extract all liquid. Discard the solids and herbs. Shred the cooked oxtail meat, discarding bones and any excess fat or gristle. You should have approximately 300g of meat.

Finely chop the shredded oxtail meat or pulse briefly in a food processor (do not over-process into a paste). In a bowl, combine the chopped oxtail with 50 grams of grated Parmigiano Reggiano, freshly grated nutmeg, salt, and black pepper to taste. Mix well and set aside.

**Make the Pasta Dough:** On a clean work surface, mound the '00' flour and create a well in the center. Crack the 3 whole eggs and 1 egg yolk into the well. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner edge of the well.

Once a shaggy dough forms, use your hands to knead it for 10-15 minutes until it is smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 1 hour).

**Form the Agnolotti del Plin:** Divide the rested pasta dough into four equal portions. Working with one portion at a time (keep the others covered), flatten it slightly and pass it through a pasta machine, starting from the widest setting and gradually reducing the thickness until you reach the second-to-last or last setting (typically setting 7 or 8 on a KitchenAid attachment). You should have long, thin sheets of pasta.

Lay a pasta sheet on a lightly floured surface. Place small, hazelnut-sized mounds of the oxtail filling along one edge of the pasta sheet, about 1.5 cm apart. Fold the pasta sheet over the filling, pressing gently between each mound of filling and along the edge to seal and remove air.

Using a fluted pasta cutter or a knife, cut along the folded edge to create a strip of filled pasta. Then, pinch (plin) the pasta between each mound of filling to create the characteristic agnolotti shape. Separate the individual agnolotti. Place the formed agnolotti on a semolina-dusted baking sheet or tray in a single layer to prevent sticking. Repeat with the remaining dough and filling.

**Prepare the Barolo Reduction and Cook Agnolotti:** Bring the strained oxtail braising liquid to a boil in the saucepan. Reduce the heat and simmer gently, allowing it to reduce by about half or until it reaches a rich, slightly thickened consistency. This is your Barolo reduction. Keep warm.

Bring a large pot of salted water to a rolling boil. Add the agnolotti and cook for 3-4 minutes, or until they float to the surface and are al dente.

**Finish and Serve:** While the agnolotti are cooking, melt the unsalted butter in a wide pan over medium heat. Add a few tablespoons of the Barolo reduction.

Using a slotted spoon or spider, transfer the cooked agnolotti directly into the pan with the butter and reduction. Add about 50 grams of grated Parmigiano Reggiano and a splash of pasta cooking water. Gently toss or swirl the pan to coat the agnolotti in the luscious sauce, creating a creamy emulsion (mantecatura).

Plate the Agnolotti del Plin generously. Drizzle with a little more Barolo reduction. Finish by shaving fresh white truffle directly over each serving (if using truffle oil, drizzle lightly). Garnish with finely chopped fresh parsley if desired. Serve immediately.