Fagottini filled with pork and chestnuts with Marsala and figs sauce

For the dough:

2 cups of Semolina flour + more if needed
4 eggs

Using a fork begging mixing in the egg with the flour.  Once egg has been mixed in enough, begin using your hands to work the dough.  Continues until reaches a smooth consistency, adding a light dust of flour if necessary.  Cover the dough with plastic wrap to protect from drying.  For best results, let the dough rest for at least 10 minutes.

For the filling:

1 lb Pork

1/2 cup of dry red wine
8 roasted chestnuts
2 cloves garlic
1 egg (optional)

1/4 cup onion (diced)
4 tsp. fresh tarragon
1/2 cup grated Asiago cheese
1/2 cup diced Smoked pancetta

Olive oil
In a large saute pan cook your pancetta until just crispy- then set aside on a paper towel to drain.
In the same saute pan set to medium high with a drizzle of olive oil warm your minced garlic until just fragrant, about one minute. Add the diced onion and cook for about 3-4 minutes until translucent. Add all your chopped tarragon and the pork. Work the mixture thoroughly with a wooden spoon to break up (help to cook) the meat, add the wine and cook about 10 minutes. Then transfer the pork filling to a mixing bowl. Add the Asiago cheese, roasted chestnuts, mix well incorporating everything then add your raw egg to help bind the filling together. Add all the ingredients in the food processor until is a paste.  Wait to cool down and make you pasta.

For the Marsala and fig sauce:

shallot, minced
1 tbsp mascarpone cheese
3/4 cup dry Marsala
1/2 cup chicken or vegetable stock
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
4 spoons olive oil
Fresh chives, chopped, for garnish or tarragon.

Over medium heat, add the shallots and cook in olive oil until softened.  Next, add the Marsala and reduce by half, add figs jam and balsamic vinegar, and continue simmering until the sauce has thickened, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and add the Mascarpone.