To make the sauce, season the short ribs with salt and black pepper. Heat a large Dutch oven or pressure cooker over medium heat. Add the oil and brown the short ribs on all sides. Transfer the meat to a plate and set aside. Add the onion and carrot to the pan and sauté for 5 minutes. Pour in the crushed tomatoes, red wine, beef stock, balsamic vinegar, basil, oregano, sugar and bay leaf. Bring this to a simmer. Return the browned short ribs to the pot, submerging them in the liquid. Reduce the heat and simmer on the stovetop for 3 to 4 hours. Or, pressure cook on high for 55 minutes, releasing the pressure naturally at the end of cooking.

Remove the grease from the top of sauce with a ladle. Transfer the short ribs to a cutting board. Continue to simmer the sauce in the Dutch oven on the stovetop or pressure cooker using the BROWN button. Let the sauce reduce until it thickens slightly – about 20 minutes. Shred the short ribs with 2 forks and return the shredded meat to the sauce. Season with salt and pepper and stir in the fresh chopped parsley.

To make the pasta, place the semolina, all-purpose flour, and salt into the kneading chamber of the pasta machine. Turn the power on and press the “Knead” button. Allow the flour to mix for five seconds and then pour in the eggs. Let the dough knead and come together in the chamber.

When the dough has finished kneading, remove the dough from the pasta machine and cover it with plastic wrap. Make a second batch of pasta.

When you are ready to make the pasta, attach the wide flat noodle mold onto the extrusion rod. Place the dough in the extrusion box and push it down with the spanner. Press the “Extrusion” button. As the pasta is extruded, sprinkle it with a little flour and toss to coat to prevent it from sticking together.

To cook the pasta, bring a pot of salted water to a boil. Reduce the heat and simmer pasta in a slow boil for 2 to 3 minutes. (A full boil will break the pasta apart.) Drain the pasta and top with the short rib ragout.