Cook the Book: Pork Agnolotti with Tomato Marmellata and Crisp Pancetta

20 egg yolks

Semolina, for dusting

16 to 20 cups water

1 carrot

1 stick celery

1 onion

1 fennel bulb

For the filling: 3/8 cup extra-virgin olive oil

10 to 11 pound pork shoulder, cut into 1-inch chunks

5 white onions, sliced thickly

A little less than one 6 ounce can of tomato paste

2 tablespoon kosher salt, or more to taste

12 black peppercorns

4 bay leaves

3 cups white wine

3 cups vegetable stock

For the Tomato Marmellata: 3/8 cup extra-virgin olive oil

2 cloves garlic, sliced

6 to 7 San Marzano canned tomatoes, strained

1 tablespoon salt

Leaves from one large bunch fresh thyme

5 to 6 ounces thinly sliced pancetta

2 eggs, beaten with

3 teaspoons water

Butter

Thyme leaves

Olive oil

Cracked black pepper