FOR PASTA DOUGH: Create a flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in cloth-covered bowl at room temperature for one hour.

FOR JAM FILLING: Mix 3/4 jar Blake Hill Apricot Orange & Honey Jam with mascarpone and arrowroot powder, then place jam mixture in pastry bag.

FOR PASTA SHEETS: Divide dough into six equal pieces & shape into rectangles. At largest width setting of pasta machine, feed a rectangle through, then fold rectangle's long sides into its center. Feed through machine again and repeat five times until pasta is smooth. Then reduce width of pasta sheet by feeding into incrementally smaller width adjustments until you reach option number 4-5.

FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of jam filling down middle of each sheet, then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using index finger and thumb of both hands, gently pinch filled pasta rectangle into 1-inch pouches, creating firm seal. Using fluted pastry wheel cutter, trim long pasta edge of rectangle, then cut between each pouch, place on a tray with parchment paper, and dry for 15 minutes.

FOR APRICOT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Apricot Orange & Honey Jam, and season with salt and pepper.

TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma cheese ~ and Enjoy!