For the pastry crust:
Prepare a classic shortcrust pastry in the traditional manner, and let it rest in the cool sanctuary of the refrigerator for 30 minutes.

For the filling:
Gently coax the onion to golden sweetness in a saucepan with butter, accompanied by the fragrant whisper of bay leaves. Introduce the pigeon, searing it to a rich amber hue, season with salt, and submerge the ingredients in cold water. Let it simmer gently on a low flame for no less than 2 hours. Once tender, meticulously debone the pigeon and shred its delicate meat. Return it to the saucepan with its braising juices, preserving this rich nectar at room temperature. Cook the maccheroni in boiling salted water until they are perfectly al dente. Cool them swiftly, then dress them with the pigeon ragù, the crumbled sweetness of amaretti, the binding elegance of egg, and the rich depth of Grana Padano.

For the final composition:
Butter and flour a noble copper mold, and line its contours with three-quarters of the shortcrust pastry. Fill this culinary cradle with the dressed maccheroni, and seal the base with a disc of the remaining pastry, gently piercing three small apertures with a needle to allow the steam to escape. Bake in a static oven for 45 minutes at 170°C. Once the alchemy is complete, let it rest for 20 minutes within its mold, then invert onto a serving platter and present it to the table with immediate grace.