Semolina egg pasta dough: Place the semolina into the machine. Add salt, eggs and oil and mix well for 3-4 minutes. Slowly add the water and mix for a further 10 minutes. Start extruding using the casarecce die, place in tray for 30 minutes to dry slightly.
Pork osso bucco: Seal the osso bucco in a hot pan until well browned all over, remove from the pan and set aside. Sweat off the onion, celery and garlic. Add the carrot and tomato paste and quickly fry. Add the diced tomatoes, red wine, pork stock, rosemary and thyme leaves and peppercorns, return the pork osso bucco to the pan and bring back to the boil. Add extra water if required. Braise until tender, take out and cool on the bench for 2 hours and remove the meat and bone marrow from the pork, set a side. Strain the sauce through a fine sieve and return to the pan with the pork to reheat.
Gremolata: Remove the leaves from the parsley and roughly chop. Using a micro plane, grate the garlic and the lemon zest into the parsley and mix through.
To finish the dish: Place the pasta in a pot of salted boiling water and cook for 3 minutes. While this is happening heat the meat and the sauce, add the pasta when it’s cooked and mix well. Place into a serving bowl, drizzle with lemon oil and sprinkle with the gremolata, almonds and grate some Parmesan over the dish.