Heat the oven to 200 degrees Celsius, and then roast the bones on an oven tray for 20 minutes.

While the bones roast, use the olive oil to sauté the pumpkin, baby corn, chorizo, pancetta, leek, onion, and garlic, on medium heat, in the pressure cooker pot. After 15-20 minutes, with the pumpkin softening and some browning occurring, drop in the cumin seeds and black peppercorns; stir for another 2-3 minutes,

Add in the bones, vinegar, and paprika, and then enough water to submerge everything. Depending on your pot and the shape of your bones, this should be approximately 2 litres. Be sure to not fill your pressure cooker beyond 2/3. Salt to taste, and then seal. Cook pressurised, on a low heat, for 3 hours.

Allow the pot to cool for 30 minutes before depressurising. Then lift out all meat (including any that comes off the bones) and vegetables, retaining. Strain the broth through a cheesecloth and, once cool, cover and refrigerate overnight.

Scoop the solidified fat off the top of the broth and either retain to use for cooking, or discard.

Begin by measuring out and forming two wells of the dry pasta dough ingredients, with half of the flour, eggs, oil, and salt in each. Add the ground pink peppercorns to one, and the ground black peppercorns to the other. Bring each together into a separate shaggy mass, and then knead for 10 minutes. Lightly wet your hands if the dough seems too dry, or add a little flour if too wet.

Seal in cling wrap and rest for 30 minutes, away from sun and heat.

While the dough rests, prepare the filling. Into a food processor, add the roughly 400 g of meat and vegetables retained from the bone broth and all other filling ingredients, and blend. If it seems too dry, add a little bone broth or water; too wet, add a small amount of breadcrumbs or grated hard cheese.

Once smooth, load into a piping bag with a medium round tip.

Next, separate the dough into 4 lumps, and then roll through the machine one at a time, keeping the others sealed until required. Begin by passing it through the thickest setting a few times, folding over itself in between passes, before stepping through to a medium-thin thickness.

Cut the pasta sheets into squares of 4-5 cm, and then pipe a small grape-sized dollop of filling into the centre of each.

Fold into triangles and seal around the filling. Take one outer corner between your thumb and index finger as you roll the centre point of the triangle forwards towards your wrist. Wrap the other corner around your thumb, overlapping it with the held corner, and press together against your thumb to complete.

Drop into a large pot of boiling, salted water, and cook until still al dente but without any raw white dough showing when the pasta is cut into; 3-4 minutes.