Maltagliati with Washed Kimchi and Guanciale

Ingredients

• 1 bunch cavolo nero, trimmed, stalks removed (about 2 cups, firmly packed)
• 150 gm (2/3 cup) kimchi
• 1 tbsp olive oil
• 100 gm guanciale, diced (see note)
• 2 golden shallots, finely chopped
• 1 garlic clove, crushed
• 50 ml dry white wine
• 20 gm butter, diced
• 50 ml still mineral water, at room temperature
• 1 tsp lemon juice, or to taste
• Maltagliati
• 4 egg yolks
• 25 ml lightly beaten egg (about ½ egg)
• 1½ tsp extra-virgin olive oil
• 185 gm "00" flour
• For dusting: semolina