1On a clean work surface, create a mound with the 00 flour. Make a well in the center and crack the 180 grams of whole eggs into it. Gradually incorporate the flour into the eggs using a fork, then knead by hand for 10-15 minutes until the dough is smooth and elastic. Wrap the pasta dough in plastic film and let it rest at room temperature for at least 30 minutes.
2Dice the beef sirloin and pork loin into small pieces. In a pan, heat the extra-virgin olive oil over medium heat. Add the diced beef sirloin and pork loin and brown them evenly. Deglaze the pan with the white wine, scraping up any browned bits. Cook until the white wine has evaporated. Remove from heat and let the cooked meats cool completely.
3Once cooled, finely chop the cooked beef sirloin and pork loin. Finely dice the prosciutto. In a bowl, combine the chopped beef sirloin, pork loin, prosciutto, 50 grams of grated Parmigiano-Reggiano, breadcrumbs, the 60 grams of whole egg, freshly grated nutmeg, 3 grams of salt, and freshly ground black pepper. Mix thoroughly until the filling is well combined.
