Pulse flour in a food processor, then add eggs and yolks until it resembles fine breadcrumbs.
Knead dough into a stiff ball for one minute and refrigerate for 30 minutes.
Pass folded dough through a pasta machine on the widest setting seven times until shiny.
Roll dough through decreasing settings until reaching the thinnest thickness.
Boil pasta for one minute, refresh in ice water, and dry on a towel.
Overlap pasta sheets by 3cm on cling film to create one large sheet.
Cover pasta with a damp towel while preparing the filling.
Preheat the oven to 160°C.
Fry diced pork until brown, then sauté fennel, celery, carrot, garlic, parsley, and chilli.
Stir in olive oil, breadcrumbs, lemon juice, lemon zest, and salt.
Blend the mixture in a food processor into a smooth paste.
Spread the filling over the pasta, leaving edges clear, and use a rolling pin to level.
Roll the pasta tightly using cling film and refrigerate until firm.
Slice into 2-3cm pieces, flour the sides, fry until golden, then bake for two minutes.
Trim and finely slice chicory lengthways.
Fry chicory, add stock until reduced, then add cream and reduce by three-quarters.
Add lemon juice and salt to the creamed chicory.
Drain and dry the shaved fennel garnish.
Dress garnish with salt, lemon juice, fronds, and oil, then serve with rotolo and chicory.