Step 1

For the pasta:

Step 2

Place flour on a workspace and create a well that's 4 to 5 inches in diameter. Add about half of the egg yolks to the flour well and begin mixing yolks using a fork, slowly incorporating the inner layers of flour to the yolk mixture. Continue adding the rest of the yolks and continue mixing yolks with flour until you have a mixture that is thick enough to start kneading.

Step 3

Continue kneading until the dough becomes firm, adding a tablespoon of water to loosen the mixture if it starts to feel too dry. Knead until dough mixture is smooth and relatively firm, about 8 minutes.

Step 4

Cover the dough with plastic wrap and let dough rest for 30 minutes; dough can be refrigerated for up to 24 hours.

Step 5

Cut your dough into quarters.

Step 6

Dust your surface with flour and begin rolling dough into an oval shape, about 1/2-inch-thick

Step 7

Using your pasta roller, feed sheets into the roller, adjusting the width of the press as you go. Roll dough until it's in a long, thin sheet; just translucent enough to see the outside of your hand.

Step 8

Cut the thin pasta sheet into triangles that are about four inches long by two inches tall, with a slight curve on one of the sides to resemble a shark fin

Step 9

For the sauce:

Step 10

Crumble the Cotechino sausage and add to a sauté pan with the olive oil.

Step 11

Once sausage starts to caramelize and brown, 3 to 4 minutes, add sliced garlic and cook until toasted and fragrant, 1 to 2 minutes.

Step 12

Add the cooked beluga lentils and chicken stock, bring to a simmer over low heat.

Step 13

To assemble:

Step 14

Meanwhile, cook pasta in salted water until done (dried pasta should cook until just al dente)

Step 15

Once cooked, add pasta to the pan and add butter to help the sauce emulsify.

Step 16

Plate the pasta and garnish with a drizzle of aged balsamic, shaved parmigiano, black pepper and thyme.