Add <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>2<unit>tsp</unit></quantity> of salt to a stand mixer bowl

Separate <quantity>12</quantity> egg yolks. Reserve the egg whites for another recipe

Add the egg yolks and <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Mix on medium speed with the paddle attachment until the dough looks crumbly

Add <quantity>1</quantity> to <quantity>2<unit>tbsp</unit></quantity> of water, while still mixing, until the dough starts to come together

Transfer the dough to a working surface and knead it until a solid ball can be formed

Transfer the dough to a bowl and cover it. Let it rest for 2h until the dough is completely relaxed

Place <quantity>8</quantity> medium onions in an ovenproof skillet and bake in the oven at <temperature>180<unit>C</unit></temperature> until soft

Roughly chop <quantity>2</quantity> carrots

Cut <quantity>¼</quantity> celeriac into larges pieces

Cut <quantity>1</quantity> onion into eighths

Roughly chop <quantity>½</quantity> leek

Drizzle a large casserole with vegetable oil and place <quantity>2</quantity> chicken thighs over medium-high heat

Season with salt to taste and sear the thighs

Flip, sear the other side, and remove from the pan

Roast the onion, carrot, and celeriac on the chicken fat

Add the chopped leek

Place the chicken on top of the vegetables

Add <quantity>2</quantity> dried bay leaves and fresh parsley to taste

Add <quantity>5</quantity> juniper berries and <quantity>1<unit>tsp</unit></quantity> black peppercorn

Add salt to taste and stir

Deglaze with about <quantity>1<unit>cup</unit></quantity> of white port wine

Add <quantity>1<unit>cup</unit></quantity> of white wine

Add <quantity>1<unit>L</unit></quantity> of water

Remove the onions from the oven

Peel the onions and add to the broth. Bring to a simmer

Drain the broth into another pot and reduce it to 2/3

Chop <quantity>1<unit>bunch</unit></quantity> of parsley

Soften <quantity>2<unit>cups</unit></quantity> of quark cheese in a bowl and add the parsley

Add <quantity>3<unit>tbsp</unit></quantity> of breadcrumbs and season with salt to taste

Grate <quantity>3<unit>tbsp</unit></quantity> of parmesan cheese

Add <quantity>1</quantity> egg yolk and stir until completely incorporated. The cheese filling is ready

Place the Cheese Filling in a piping bag. Tie and cut off the tip

Cut a piece of dough and open it by hand

Pass the dough through a pasta machine, reducing the setting between each pass

Fold the dough over itself

Run the folded dough through the pasta machine to make it <quantity>2<unit>mm</unit></quantity> thick

Cut the dough in long workable pieces. Run the filling over the pasta dough

Fold the dough over the filling. Press with a finger to make small pillows

Use a pasta cutter to cut the pasta between the marks you made with your finger. Sprinkle all-purpose flour on a tray and place the pasta on top

Fill a large pot with water and add a handful of salt. Bring to a boil

Add <quantity>2½<unit>tbsp</unit></quantity> of butter to the reduced broth. Mix with a hand blender, using a spoon to help create froth

Squeeze the juice of <quantity>½</quantity> lemon. Mix and remove from heat

Cook the pasta in the boiling water until it floats

Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a large pan over high heat

Add <quantity>1<unit>bunch</unit></quantity> of spinach and season with salt to taste. Toss until the spinach turns bright green

Plate the spinach and the pasta

Grate parmesan cheese on top and add a few tablespoons of the broth foam. The stuffed pasta with chicken & onion foam is ready

Enjoy!