Sardinian Pasta with Parmesan and ricotta
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 250g/9oz ‘00’ flour, plus extra for dusting 250g/9oz fine semolina 40ml/1fl½ oz olive oil For the filling 50g/1¾oz Parmesan, grated 200g/7oz ricotta, hung for 24 hours to drain 2 free-range egg yolks, beaten …