• oxtail
  • onion
  • garlic
  • red wine
  • bay leaves
  • whole peppercorns
  • pasta:
  • 3 kg semolina flour
  • 1 l eggs (use the best ones you can afford)


  • Oxtail:
  • Brown the oxtail on a very hot pan or roasting dish. Add roughly chopped onion and garlic, after add red wine. We use Brunello di Montalcino 2002; this is expensive so you can substitute this with any full bodied red.
  • Add bay leaves and whole peppercorns. Make sure the oxtail is covered with liquid, it can be topped up with water, Italian mineral water non-sparkling is essential to this recipe (only joking).
  • I make about 5kg at a time. It’s very important cook this on a very low heat for as long as you can. We cook it for 6 hours.
  • Pasta:
  • We use fresh pasta, but any good dried pasta will be perfect.
  • Mix ingredients together, the pasta will form a dough, roll, cut shape as you like.