Fagottini cacio e pere
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 …