Rinse the boiling fowl and put it into a large saucepan. Cover with 3 litres (12 cups) of cold water and bring to the boil, skimming the surface with a slotted spoon to remove any scum. If your pan is not big enough you can add more water once the liquid has reduced a little. Add the celery, carrot, parsley stalks and the onion studded with a few cloves. Season lightly with salt and add a few black peppercorns. Lower the heat and simmer for about 2 hours.
Make the pasta dough following the instructions. Cover with a clean cloth and leave it to rest for 30 minutes. Roll out the pasta dough, to the second-last setting (following the manufacturer’s instructions). Dust with flour and pass the pasta strips through the tagliolini cutters. If your pasta machine does not have this cutter, then roll up each pasta strip along its length and cut at 3 mm (⅛ in) intervals with a sharp knife. Toss the noodles through your fingers to separate them and put them onto a tray, lightly dusted with flour. Meanwhile, put a large saucepan of salted water to boil.
Remove the fowl from the pan, strain the stock and discard the vegetables. Boil the tagliolini in the boiling, salted water for about 3 minutes, or until cooked. Put a ladleful of hot stock into each soup bowl and add a serving of tagliolini. Sprinkle with Parmesan cheese, black pepper and serve immediately.