4/5 serves

• 150 gr. 00 flour
• 150 gr. durum wheat flour
• 150 gr eggs (3 medium eggs)
• 200 gr. sheep ricotta
• 250 gr. pear (I used 1 ripe williams)
• 80 gr. aged pecorino toscano cheese
• 3/4 walnuts
• 70 gr unsalted butter
• salt
• pepper

For the filling divide the pear in 4 pieces. Save 1 for the sauce. Peel and core the other pieces and cut into tiny cubes. Grate the pecorino but save 1 little piece to shave on the plate before serving. Mix the pear with the ricotta and the grated pecorino. Season with salt and pepper and set aside. For the pasta place the flours on your working surface. Make a large well in the flour and put the eggs into it. When the dough is too stiff to work with a fork, start to work with your hands. Knead the dough for about 5 minutes until it becomes smooth and elastic. Form a ball and wrap it letting rest for about a half hour. Divide the dough into 4 pieces. Work with one piece at a time and keep the other pieces covered. Pass the dough through the homemade pasta machine at the widest setting. Fold the dough over and pass through the widest setting again, repeatedly, until it is smooth and silky with smooth edges. Reduce the width setting and pass the dough through the pasta machine again. Continue to reduce the width setting until the pasta sheet has reached paper thin sheet. Cut out 7 cm squares using a pasta cutter or knife. Cover the squares with a dish towel and work about 10 rounds per time to keep the other pieces from drying out. To fill the pasta, place 1 heaping teaspoon of filling on each square. With your fingertips pinch the opposite angles together just above the filling and seal well all the borders. You should end up with what looks like little boxes. When ready the fagottini  can be frozen for future use at this point or cooked  in boiling salted water for 3/4 minutes. Meanwhile melt the butter in a large pan. Core the remaining piece of pear, slice into paper thin slices and set aside. Gently remove the little bundles from the boiling water using a slotted spoon or a large scoop colander and add to trepan with the butter. Quickly sauté the pasta in the butter. Place 5/6 bundles on each plate, spoon over some butter and garnish with walnuts crumble, pecorino shavings and the sliced pear.