For the pasta
150g flour; 50g durum wheat; 2-3 eggs; Salt; 1 beaten egg for brushing;
For the stuffing
200g wild herbs; 100g fresh ricotta; 1 shallot; 30g extra virgin olive oil; 5g grana padano cheese;
For the taleggio sauce
200g milk; 100g taleggio
For the garnish
20g shelled walnuts; 40g sweet spicy fig sauce
For the filling, wash the herbs of the field and then cut and boil them in salted water, cool them in salted ice water, drain and put them in the pan with the oil and the chopped shallots. Cool and add to the grana padano and ricotta
Prepare the egg pasta and let it rest for 30 minutes. Put it though the pasta maker, brush with the neaten egg and stuff with the filling, putting a new sheet on top. Push out the air and shape with the pasta roller.
Prepare the taleggio sauce, lightly boil the cream for 5 minutes adding the taleggio, whisk until the mixture turns into an emulsion.
Boil the pasta then put it into the pan with the Taleggio cheese sauce, then garnish with walnuts and sweet spicy fig sauce.
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