Mix the flour and semolina in a bowl and add the eggs. Place all the ingredients in a mixer’s bowl and mix with a bread hook until they are very well blended. Let the dough rest for 5 hours.
Prepare the filling: Cut the syglino into cubes and mince “emince’ the onions. In a pot, sauté the syglino to extract its oils and then add the onions until they caramelize. Deglaze with white wine and let all the alcohol evaporate. Add the cream and the rest of the ingredients, except the cream cheese and the gruyere, and cook until it is reduced to half. Separate the filling (the solid part) from the sauce. Put the filling in a blender and beat it with the cream cheese until the ingredients are homogenized. Put it in a cornet and let it cool. Boil the sauce in a very low heat, add the grated gruyere and stir constantly until it is homogenized and the cheese melts.
Open the dough to the thinnest level that the pasta machine has. Cut with a coupat and brush the edges of the pasta dough with egg yolk which is diluted in water. Fill it with the stuffing and close it in the desired shape. Add the pasta to water once it’s boiling and cook for 4-5 minutes. After that, strain the pasta and add it into the sauce. Mix everything the Italian way and place first the pasta in to a plate and then add the remaining sauce from the pan. Add some chopped green onions and fresh thyme.
It is a rich dish with smoky and salty elements from the syglino and the cheese. Try it next to a PGI rose from all over Greece made from native and international grape varieties, or with oaked white wines with balancing acidity such as Chardonnay-based PGI Macedonia (ΠΓΕ Μακεδονία) wines or Vidiano-based PGI Crete (ΠΓΕ Κρήτη) wines. Alternatively, choose a medium-bodied red with soft texture such as a PDO Sitia (ΠΟΠ Σητεία) or a PGI Slopes of Ainos (ΠΓΕ Πλαγιές Αίνου) or other PGIs based on Mavrodafni grape variety.