For the pasta:
400 g (14 1/9 oz) of 00 type flour, 100 g (3 ½ oz) of oo semolina flour, 1 whole egg, 13 egg yolks, extra virgin olive oil as required
For the filling:
150 g (5 2/7 oz) of mild Gorgonzola PDO
For the Norway lobsters:
4 medium size Norway lobsters
For the melon and celeriac smoothie:
2 pcs. of Mantuan melon PGI, 1/2 pc. of celeriac
For the pasta
Knead quickly all ingredients and let the dough stand in the refrigerator for at least 2 hours.
For the filling
Whip with a whisk the mild Gorgonzola PDO.
For the plins
Finely roll out the dough and carry on shaping classic Piedmontese plins filled with mild Gorgonzola PDO.
For the Norway lobster
Clean the Norway lobster, cut it in half and sear it in a pan with salt and extra virgin olive oil.