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 …

  2 free range eggs 2 yolks 4 tbs  granulated sugar 250 ml  whole milk 250 ml black coffee 250 ml cream 1 tbs icing sugar Preheat oven to 150° C (320° F). Beat the eggs and the yolks with granulated sugar. Add  the milk and the cold coffee, stir well and pour mixture through a sieve into individual ramekins. Put them in a baking pan with 1 cm of water for about 35′ until they get firm. let them cool completely and store in the fridge. Whisk the cream with the icing sugar.  Just before serving, unmold  the pudding on a plate and add some whipped cream, dust with ground coffee and serve.

280g  whole grain rigatoncini  or other tubular pasta 6 tbsp olive oil 1 red chili, finely sliced (seeds in or out – it’s up to you) 2 garlic cloves, finely chopped 200g young kale, shredded half onion, finely chopped 50g mature Tuscan pecorino, half finely grated, half shaved Wash the kale and boil it until tender, drain it and keep the water to cook the pasta. While it’s cooking, heat half the oil in a saucepan, then sizzle the chili, garlic and onion. Add the kale and fry for few minutes. Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil and the grated pecorino. Serve scattered with Tuscan pecorino shavings.