Star of RTÉ's Guerilla Gourmet, Thoma is head chef and owner of Dublin's Il Primo restaurant which she took charge of and re-opened in 2007.
3 kg semolina flour
1 l eggs (use the best ones you can afford)
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.
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.