Kid meat passatelli pasta

For “passatelli”:
Make an hard dough by hand with the listed ingredients, make some “passatelli” of your favourite dimension using a potato masher (passapatate), dust with very little flour and put them on a net to dry.

For the kid sauce: put the bones on the fire into an aluminium pan and toast them in oil for five minutes. Add the kid in cubes. Once it gets brown sprinkle with a glass of white wine, take out the bones.  Boil “passatelli” in slightly salted water and drain “al dente”; gently mix them in the kid sauce adding few lemon juice drops and half ladle of cooking water to keep the preparation soft. When the gravy congeals, add the egg yolk like when you make “carbonara”. Serve immediately in hot plates with a parsley, grated lemon and few parmesan decoration.