SFOGLIATELLE

Steps:

• In a large bowl, combine all-purpose flour with 1 1/4 teaspoons salt, the olive oil, and 3/4 cup water; stir together until a dough forms (it will be slightly dry). If the dough is too dry to absorb all of the flour, add more water, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface, and knead until soft and elastic, about 5 minutes. Wrap dough in plastic and refrigerate for 1 hour.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and shortening on medium speed until light and fluffy, about 1 minute. Transfer mixture to a small bowl, and set aside. In a food processor, blend ricotta cheese until smooth and creamy, about 30 seconds; set aside.
• In a medium saucepan, combine 1 cup water with the granulated sugar, and bring to a boil over medium heat. Add semolina flour, and stir until there are no visible lumps and mixture is slightly thickened, about 1 minute. Whisk in ricotta cheese, and cook over medium heat until mixture is smooth and thickened, 1 minute. Remove from heat, and whisk in whole eggs and yolks, one at a time. Return pan to heat and continue to cook until mixture is slightly thickened, about 1 minute more. Stir in the cinnamon, nutmeg, vanilla, orange zest, and remaining 1/4 teaspoon salt. Transfer to a medium bowl. Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming, and refrigerate until well chilled, about 1 hour.
• Remove dough from the refrigerator, and cut into four equal pieces. Lightly dust each one with flour. Using a rolling pin, roll out each piece to a thickness that will easily fit through the widest setting on a manual pasta machine (it should be about 5 1/2 inches). Pass each piece of dough, one after the other, through every other setting, ending with the thinnest setting.
• Place one of the strips of dough on a lightly floured work surface, and trim both the rounded ends. Using an offset spatula, evenly spread one quarter of reserved butter mixture on the dough.With a short side facing you, begin rolling the dough into a tight log; gently stretch the ends as you roll to make them thinner (the log should be about 8 inches long). Repeat with remaining three pieces of dough. Refrigerate until firm, about 1 hour.
• Preheat the oven to 425°F. Stack two baking sheets, and line the top one with parchment paper; set aside. Transfer chilled custard to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Slice each log of dough crosswise into 1/2-inch pieces (dip your knife in flour to prevent sticking).With your thumbs, slowly push out the center of each roll to form a clam-shell shape. Fill the opening with custard; pinch openings to seal. Transfer filled pastries to prepared baking sheet, about 1 inch apart.
• Bake, periodically basting pastries with the accumulated melted butter, until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
• The dough is first passed through a pasta machine.
• Once the dough is thin enough, it is spread with a mixture of butter and shortening, and then rolled into a log.
• The log is cut into slices, the centers of which are slowly pushed out to form a clamshell shape and then filled with a ricotta mixture.