For the pasta:
Knead the flour with the dust of sunchoke skins, the egg yolks, and the wild forest eggs until a harmonious, homogenous dough is achieved. Allow the dough to rest in quiet contemplation before rolling it out.

For the filling:
Wash the sunchokes with care and boil them in their skins until they yield to softness yet retain their structure. Peel them gently, and set the skins to dehydrate for 8 hours at 60 degrees (these shall be reborn as the dust for the pasta). Dice the tender pulp and complete its cooking by sautéing it in oil until it begins to caramelize, deglazing with vegetable broth at least three times. Blend the mixture to a velvety purée in the Thermomix, and fold in the finely chopped hazelnuts.

For the fashioning of the plin:
Roll the pasta sheet wafer-thin, yet maintaining its noble strength. Shape the plin, filling them with the sublime composition of sunchoke and hazelnut. Arrange them upon parchment paper, permitting no extra flour to touch them.

For the grape elixir:
Stem the wild Concord grapes and place them in a vacuum cooking bag with water. Steam gently at 80 degrees for an hour and a half to coax out the base broth. Simmer the red table grapes in a dedicated vessel to capture their cooked essence (the cooked extract).
Finally, unite 350g of the wild grape broth, 250g of the rich table grape extract, the tart agresto, and a pinch of salt.

For the presentation:
Cook the plin in salted water. Meanwhile, warm the prepared grape elixir, destined to be poured at the table. Arrange the plin elegantly in a shallow bowl and adorn them with fragments of toasted hazelnuts. Complete this culinary masterpiece by misting the Geranium distillate by Graziano Perugini directly at the table.