Agnolotti del Plin di Faraona al Tartufo Nero con Burro Nocciolato e Aceto Balsamico Invecchiato

**1. Braise the Guinea Fowl:** Debone the guinea fowl, separating the meat from the bones. Season the guinea fowl meat generously with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the guinea fowl meat on all sides until golden brown. Remove the meat and set aside.

Add the finely diced carrot, celery, and onion to the pot. Sauté over medium heat for 8-10 minutes until softened and lightly caramelized. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.

Return the guinea fowl meat to the pot. Add the guinea fowl bones, chicken broth, fresh thyme sprig, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and braise for 2-2.5 hours, or until the meat is fork-tender. Remove the meat, bones, and herbs from the pot. Discard the bones and herbs. Allow the meat to cool slightly.

**2. Prepare the Filling:** Once cooled, finely chop the braised guinea fowl meat or pulse it a few times in a food processor until it has a coarse texture. In a bowl, combine the chopped guinea fowl, finely minced prosciutto crudo, 10g of finely minced fresh black truffle, and 50g of freshly grated Parmigiano Reggiano. Mix well and season with salt and pepper to taste. Cover and chill the filling in the refrigerator for at least 30 minutes to firm up.

**3. Make the Pasta Dough:** On a clean work surface or in a large bowl, mound the '00' flour and create a well in the center. Crack the 3 whole eggs and add the 2 egg yolks into the well, along with 1/2 teaspoon of salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner edge of the well. Once a shaggy dough forms, begin kneading by hand for 10-15 minutes until the dough 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.

**4. 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 at the widest setting. Fold the dough in half and pass it through again. Repeat this process, gradually decreasing the setting, until the pasta sheet is very thin (typically setting 7 or 8 on most machines).

Lay the thin pasta sheet on a lightly floured surface. Place small mounds (about 1/2 teaspoon) of the chilled guinea fowl filling along one edge of the pasta sheet, leaving about 1.5 cm between each mound and from the edge. Fold the pasta sheet over the filling, creating a long strip. Gently press down between the mounds of filling to seal the pasta and remove any air.

Using your thumb and forefinger, pinch the pasta strip tightly between each mound of filling, creating the characteristic 'plin' (pinch) shape. Then, using a fluted pastry wheel or a sharp knife, cut along the top edge and the bottom edge, and between each 'plin' to separate the individual agnolotti. Place the finished agnolotti on a lightly floured baking sheet and cover with a clean kitchen towel while you repeat the process with the remaining dough and filling.

**5. Prepare the Sage Butter Sauce:** In a large skillet, melt 100g of unsalted butter over medium heat. Add the fresh sage leaves. Cook the butter, swirling occasionally, until it turns a rich golden-brown and smells nutty (beurre noisette), and the sage leaves are crispy. This typically takes 5-7 minutes. Remove from heat and stir in the 30g of toasted and finely chopped hazelnuts.

**6. Cook and Serve:** Bring a large pot of generously salted water to a rolling boil. Carefully add the agnolotti del plin to the boiling water and cook for 3-4 minutes, or until they float to the surface and are al dente. Do not overcrowd the pot; cook in batches if necessary.

Using a slotted spoon or a spider, transfer the cooked agnolotti directly into the skillet with the sage butter sauce. Toss gently to coat. If the sauce seems too thick, add a tablespoon or two of the pasta cooking water to loosen it.

Serve immediately, drizzled with 2 teaspoons of aged balsamic vinegar. Garnish with additional shaved Parmigiano Reggiano and, if desired, thin shavings of fresh black truffle.