Dumplings with Chicken Filling

In a bowl, whisk together both types of flour. Add 4 eggs, 2 tablespoons olive oil, 1 large pinch of salt and 3-4 tablespoons of water. Knead with the dough hook of a hand mixer into a smooth, firm dough (add more water if necessary).

Sprinkle working surface with flour and knead the dough vigorously with lightly floured hands for 5 minutes. Wrap the dough in plastic wrap and let it rest for 1 hour in refrigerator.

Toast the pine nuts in a dry non-stick skillet until light brown. Allow to cool on a plate and chop roughly with a large knife.

Rinse chicken breast fillet and pat dry. Chop very finely with a large knife or meat grinder.

Rinse orange with hot water. Dry and finely grate the peel. Finely grate Parmesan. In a bowl, combine orange zest, pine nuts, chicken fillet, ricotta and 1 egg. Season well with salt and pepper and mix thoroughly.

Remove pasta dough from plastic wrap and cut into 4 pieces. Roll out each portion with a pasta machine, using several successively thiner passes, into thin sheets of dough. Between each pass, sprinkle dough with a little flour so it does not stick to the machine.

Spread out dough sheets on a lightly floured work surface and cover with plastic wrap. Separate remaining egg. Whisk egg white in a small bowl (save yolk for another use).

Using a spoon, scoop the chicken and ricotta mixture in small portions and place 3–4 cm (approximately 1 1/4–1 1/2 inches) apart on half of the dough sheets. Brush the spaces between filling portions with the beaten egg white.

Place another dough sheet precisely over the sheet with the filling. Flatten the dough over the filling and gently press the dough together to seal in the filling, making sure that no air remains in the dumplings.

Cut square dumplings with a pizza cutter or a sharp knife. Sprinkle a baking sheet with semolina. Lay dumplings in a single layer on the baking sheet and chill.

Cut out the stems from the tomatoes. Plunge tomatoes into boiling water for a few seconds. Shock tomatoes in ice water and remove the skins.

Cut tomatoes into quarters, remove seeds and finely chop. Peel ginger and finely chop. Peel the onions and garlic and finely chop. Bring a large pot of salted water to a boil.

Heat the remaining oil in a heavy-bottomed pot. Cook ginger, onions and garlic over low heat until soft, about 3-4 minutes. Add tomatoes and continue to cook on low heat, stirring frequently, for 12-15 minutes.