Pasta:

1.5 c Allpurpose flour
0.5 c Semolina flour
2 Large eggs
2 Large egg yolks
1.5 t Salt
1 T olive oil
1 T hot water

Filling:

1/4 t Nutmeg
1 c Ricotta
1 c Gruyere cheese (grated)
3/4 c Parmesiano-Reggiano cheese (grated)
1 Large egg
1/2 c Heavy cream
1 T Parsley
Salt & Pepper

Pasta:

Put dry ingredients in a large mixing bowl
Mix the other ingredients in a smallery bowl.

Make a well in the dry ingredients and mix in the wet ones slowly.

Knead for 15 by hand or 10 minutes on low in a stand mixer with dough hooks.

Shape into a 1.5" think disk and cover with a bowl over a clean towel and let sit for 1 hour

Filling:

Put the cheeses, nutmeg, parsley in a bowl and mix in the cream and egg with a fork or wide whisk.
Season with salt and pepper and refridgerate until the dough is ready

Roll out and fill pasta

Boil carefully in salted water for 6-10 minutes (Have to go by taste here)
