Preparation

• Cook the spaghetti in 3 liters of salted water and boil for a good 2 minutes. Strain and mix in a blender to a homogeneous mass.
• Blend the blanched spinach with the same amount of water for 3 minutes on the highest setting and then strain through a fine cloth, reserving the liquid.
• Divide the spaghetti mixture into three parts and place each in a container. Mix the first part with the spinach water until smooth, then mix the second part with the tomato purée, leaving the third part white. Leave the three mixtures to infuse overnight in the fridge.
• Place a quarter sheet of baking paper on the work surface and place three pieces of pasta mixture on it in the order green, white and red, overlapping slightly. Cover with another quarter of baking paper and carefully work over with the rolling pin to create a thin, three-colored sheet. Repeat with the remaining pasta mixture.
• Remove the top baking paper and leave the sheets to dry at room temperature for two hours. Leave to dry overnight in the oven at 60 °C with the door slightly ajar.
• Heat the sunflower oil to 190 °C. Remove the pasta sheets from the baking paper and bake until crispy. Drain on kitchen paper and smoke in a smoker; alternatively, brush each with a drop of smoke oil.

Preparation

• Sauté the onion, carrot and celery in olive oil in a pan.
• In a large pan, fry the bacon and sausage with rosemary and bay leaves until light brown, drain off the fat. Add the rest of the meat and the beef marrow and brown all over. Add the pelati and vegetables, deglaze with the white wine, reduce briefly and pour in the capon stock. Simmer over a low heat for five hours and then leave to cool slightly.
• Remove the pieces of meat from the sauce and leave to infuse in the freezer. Then cut into fine - 3 x 3 mm - cubes. Return to the sauce and reduce to the desired consistency. Season to taste with salt.

Preparation

• Bring the milk and cream to the boil, cool to 60 °C and mix with the Parmesan and nutmeg until smooth. Cool to 40 °C, stir in the egg whites with a hand blender and pour through a sieve into a cream siphon bottle. Close well and pressurize with two cream chargers.

• Heat the béchamel in a bain-marie to 55 °C and keep warm. Bring the ragù to the boil and heat the pasta chips in the oven to 80 °C.
• Place the ragù in the middle of the warmed plates, drizzle the béchamel foam over the top and finish with the pasta chips.