Start with the egg pasta. Mix the wheat flour w/ the bran flour and create a “well”,
breaking the eggs in the middle. Add salt. Knead the ingredients together w/hands in order to obtain homogenous dough.
Roll out a sheet of dough (not too thin) using a pasta machine if possible. If so, use the 4 cm maccheroni accessory, otherwise cut the pasta to your liking using a pastry cutter.
For the sauce, brown the onion in a pot w/extra virgin olive oil, add the potatoescut into 3 mm cubes. Cook at high heat for 5 minutes. Add cold water, reduce heat and simmer until cooked and sauce has thickened to a gravy-like consistency. Brown the sausages in a frying pan and cook the pasta in hot salted water. Drain the pasta and pour it in the pot w/potatoes. Add sausages and mix w/pecorino cheese. If pecorino is unavailable you may substitute Parmesan or Romano cheese. Serve hot.