Malloreddus with slow-cooked pork ragù and pecorino

For the pasta:
• 300g semolina
• 160 ml warm water
• 8g salt
• 1g saffron

For the sauce:
• 50g onion, diced
• 50g carrot, diced
• 50g celery, diced
• 300g pork shoulder, diced
• 100 ml white wine
• 150g smoked pecorino Fiore Sardo
• 20g salt
• 400 ml pork stock

1. First make the pasta: mix together the semolina, warm water, salt and saffron until the dough is elastic. Set aside.
2. When the dough is ready, roll it into a long, thin cylinder. Cut into small pieces and roll on a wooden board with grooves.
3. To make the pork ragout, sear the pork in a large pot. Set aside.
4. In the same pot, brown the onion, carrots and celery with olive oil.
5. Add the seared pork and the white wine and allow to evaporate.
6. Add the pork stock and salt.
7. Slow cook for four hours.
8. When the ragout is ready, cook the pasta in a pot of salted boiling water for five minutes or until al dente.
9. Drain the pasta and mix with the sauce.
10. Garnish with the smoked pecorino and, for a special touch, serve in crispy Sardinian bread (carrasau) shaped as a bowl.