For the fresh pasta:
Prepare the dough by wedding the flour, the rich yolk, and the whole egg.
Introduce the necessary measure of extra virgin olive oil, and knead the elements until they coalesce into a smooth, harmonious, and compact dough.
Allow it to rest in quiet contemplation before rolling it thin.

For the chicken filling:
Divide the hen into pieces of uniform symmetry. In a vessel, begin to render her own fat to ensure a gentle, even heat.
Meanwhile, bestow a light dusting of salt upon each portion. Once the fat has melted, Sear only the larger cuts, reserving the smaller ones to preserve their succulent moisture.
Remove the seared pieces and set the julienned onion to simmer alongside the smaller offal (talons, heads, and the like).
Once the onions have rendered their sweet essence, reunite the larger portions, deglaze the pan with White Port, and submerge them with broth.
Allow to simmer gently, whispered over low heat for some three and a half hours. Upon completion, delicately part the meat from the bone, mince it finely, and enrich its soul with the deeply concentrated fond bruno.
Employ demi-sphere molds to shape this rich filling, and once set, encase these precious buttons within the hand-rolled pasta.

For the parmigiano sauce:
Warm the milk in a small vessel until it gently reaches 70°C.
Introduce the butter and Parmigiano Reggiano, then emulsify with an immersion blender until a smooth, velvety nectar is coaxed forth.

For the mousseline:
Combine the minced chicken, cream, and the vibrant blood of the beetroot in a blender.
Purée until it achieves perfect, seamless homogeneity. Transfer the mixture into vacuum pouches, smoothing it flat, and steam-cook at 66°C for 10 minutes.
Once set, fashion delicate discs using a pastry cutter, mirroring the exact dimension of your culinary buttons.

For the bitter herb coulis:
Blanch the selection of bitter greens (marasciuolo, cimamarella, chard, and baby spinach) in intensely salted water, shocking them immediately in an ice bath to lock in their vibrant green soul.
Squeeze them well and pan-sear them briefly in extra virgin olive oil.
Emulsify the greens in a beaker, blending with vegetable broth and extra virgin olive oil to form a smooth potion.

For the finishing and presentation:
Poach the buttons in salted water for a fleeting 2 minutes, then swirl them in a pan to lacquer them with a pat of butter and a touch of fond.
Arrange the precious buttons upon a circular canvas, crowning each with a disc of beetroot mousseline.
Complete this culinary composition by adorning the plate with drops of Parmigiano sauce and the emerald essence of bitter herbs.