Combine the 00 and durum semolina flours, and the salt, and form into a well. Add the eggs, egg yolks, and oil into the centre, and stir with a fork to combine.

Form into a ball using your hands, and knead vigorously for 10 minutes. If the dough sticks to your hands or the kneading surface, add 1-2 teaspoons of flour at a time; if it is too dry, add water in similar amounts.

Transfer to an airtight container, and leave to rest for 30 minutes, away from heat or direct sunlight.

Depending on the texture that you'd like in your filling, either finely chop or purée your greens and marjoram. Note that tearing up raw lettuce leaves will cause them to turn brown, but the the taste won't be affected. Alternatively, blanch the leaves for a few minutes before chopping to retain the original colour.

Stir the chopped greens through the ricotta, and season with salt and pepper.

Once your dough has rested, divide it into 4 portions, storing those that you're not working on back in the airtight container. Pass through a pasta machine on the thickest setting a few times, folding the dough over itself in between passes, before incrementally stepping it through to a thickness of 6. Cut each sheet into squares of about 70mm.

Use a piping bag with a medium round tip to squeeze a grape-sized amount of filling into the middle of each pasta square. Alternatively, use a teaspoon.

Fold one corner to its opposite, and seal the edges ensuring that no air is trapped.

Transfer to a lightly floured, baking paper lined tray, and refrigerate for up to one day.

For the sauce, roast the walnuts for 5 minutes in a 200 degree Celsius oven, or until they begin to lightly brown. Soak them and the bread, torn, in a cup of water for 5-10 minutes.

Drain the nuts and bread, and then blend with the milk, garlic, and lemon juice. Add up to 4 tbsp of water to achieve the desired consistency. It should be creamy, but not runny. Season with salt and pepper.

Drop the pansotti into a large pot of lightly salted boiling water, and cook for 2-3 minutes, or until the pasta is al dente with no white left in the dough when cut open.

Drain, and stir through the walnut sauce. Serve with a sprinkled handful of micro-radish leaves.