Pansoti with Walnut Sauce

Combine 300 grams of 00 flour and 3 grams of fine sea salt on a clean work surface. Make a well in the center. Gradually add 50 grams of white wine and 100 grams of water into the well, mixing with a fork until a shaggy dough forms. Knead the dough for 10-15 minutes until smooth and elastic. Wrap the dough in plastic film and let it rest at room temperature for at least 30 minutes.

Wash the fresh spinach thoroughly. Blanch the fresh spinach in boiling salted water for 2-3 minutes until wilted. Drain well, squeeze out as much excess water as possible, and finely chop. In a bowl, combine the chopped fresh spinach, 250 grams of drained ricotta, 50 grams of grated Parmigiano-Reggiano, 5 grams of chopped fresh marjoram, 1 gram of grated nutmeg, 2 grams of fine sea salt, and 1 gram of freshly ground black pepper. Mix until well combined.

Soak the 30 grams of stale bread in 50 grams of whole milk for 10 minutes until soft. Squeeze out excess milk and set aside. In a mortar and pestle or a food processor, combine 150 grams of walnut kernels, 30 grams of pine nuts, 5 grams of garlic, 3 grams of fresh marjoram, 1 gram of fine sea salt, and 1 gram of freshly ground black pepper. Pound or process until a coarse paste forms. Add the soaked stale bread and continue to pound/process until smooth. Gradually add 40 grams of grated Parmigiano-Reggiano and 20 grams of grated Pecorino Sardo, mixing well. Slowly drizzle in 80 grams of extra-virgin olive oil until the sauce is creamy and emulsified.