Pasta
4 c. unbleached flour
4 large eggs, lightly beaten
1 ½ tsp. salt
2 tsp. olive oil
2 tsp. warm water (to start)

Place the flour in a mixing bowl and make a well in the middle.  Beat the eggs, add the salt, olive oil and water.  Pour into the well.  Add additional water by teaspoons until the flour is incorporated.  Knead until dough ball is formed into a smooth ball.  Let rest for 10 minutes.  Reknead until smooth and elastic, cover and let rest for 15 mins.  Cut dough into six strips and process each strip through pasta machine to desired thickness:  double and reroll at thickest settings, then cut in half lengthwise and roll and reroll doubled at thinner settings.  Finally process at next to thinnest setting.  Cover strips with a towel until ready to fill.

Filling
3-4 Bartlett or D'Anjou pears, peeled and cored (approximately 1 lb.)
3 T. mascarpone
1 lb. grated fresh pecorino cheese (mild flavored)

Dice pears.  Mix in a bowl with the pecorino cheese and mascarpone.  To assemble, cut fresh pasta strips into 2" squares (two abreast across strips).  Place ½ tsp. filling in the middle of each square, then gather edges and seal with a pinch and a slight twist.  Place on floured surface and cover with towel while filling.  Cook in gently rolling boiling water for approximately 3 min,, or until purses come to the surface.  Drain and toss with four cheese fondue.

Four Cheese Fondue
1 c.grated semisoft Italian cheese (four cheese blend with fontina and provolone works)
2 tsp. corn starch
1/8 tsp. freshly ground black pepper
1 c.white wine
(or use jar of Alfredo sauce to substitute for all ingredients above)
½ c. aged pecorino romano cheese, grated.

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