Fresh pasta stars with Emmentaler dop and cooked ham

• For the fresh egg pasta:
• 100 g of 00 flour
• 100 g of semolina
• 2 eggs
• for the fresh colored pasta:
• 50 g of 00 flour
• 50 g of semolina
• 1 egg
• powdered food coloring (favorite color) replaceable with vegetable that 'colors' like blended beetroot, in this case add more flour

INGREDIENTS (for the filling)

• 150 g Emmentaler PDO cheese
• 150 g of cooked ham
• two tablespoons of ricotta
• salt
• pepper

INGREDIENTS (for the dressing)

200 ml fresh cream

2 tablespoons mustard

mustard seeds

• Prepare the filling by grating the Emmentaler DOP cheese. Pour it into the blender together with the cooked ham and ricotta (you can use an immersion blender). Season with salt and pepper.
• Prepare the fresh pasta: create a well with the flours and place the eggs in the center. Beat lightly with the prongs of a fork and slowly incorporate the flours taken from the edge of the well. Knead with your hands for about 10 minutes and form a dough ball. Wrap it in cling film.
• Repeat the same procedure for the colored dough: add the powdered food coloring to the flours.
• Roll out the dough with a rolling pin or with a pasta machine until you obtain a thin sheet (with the machine until the penultimate thickness).
• Pass the colored sheet through the tagliatelle die to obtain strips; by hand with a wheel or with a ridged rolling pin.
• Lay the colored pasta strips at regular intervals horizontally. Pass the rolling pin and if using it, pass the sheet once through the pasta machine.
• Make small piles of filling, spaced evenly apart, on the yellow pastry.
• Cover with the striped pastry, press around the piles to eliminate the air and use a star cutter to cut out the fresh pasta stars.
• Place them on a tray covered with semolina to prevent them from sticking.
• Cook them in hot salted water.
• Heat the cream mixed with the mustard sauce.
• Serve by placing the mustard cream on the bottom of the plate and the stars on top.
• Garnish with mustard seeds and rose hips.