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1
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).
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2
If the dough is too dry to absorb all of the flour, add more water, 1 tablespoon at a time.
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3
Transfer the dough to a lightly floured work surface, and knead until soft and elastic, about 5 minutes.
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4
Wrap dough in plastic and refrigerate for 1 hour.
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5
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.
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6
Transfer mixture to a small bowl, and set aside.
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7
In a food processor, blend ricotta cheese until smooth and creamy, about 30 seconds; set aside.
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8
In a medium saucepan, combine 1 cup water with the granulated sugar, and bring to a boil over medium heat.
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9
Add semolina flour, and stir until there are no visible lumps and mixture is slightly thickened, about 1 minute.
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10
Whisk in ricotta cheese, and cook over medium heat until mixture is smooth and thickened, 1 minute.
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11
Remove from heat, and whisk in whole eggs and yolks, one at a time.
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12
Return pan to heat and continue to cook until mixture is slightly thickened, about 1 minute more.
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13
Stir in the cinnamon, nutmeg, vanilla, orange zest, and remaining 1/4 teaspoon salt.
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14
Transfer to a medium bowl.
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15
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.
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16
Remove dough from the refrigerator, and cut into four equal pieces.
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17
Lightly dust each one with flour.
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18
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).
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19
Pass each piece of dough, one after the other, through every other setting, ending with the thinnest setting.
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20
Place one of the strips of dough on a lightly floured work surface, and trim both the rounded ends.
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21
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).
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22
Repeat with remaining three pieces of dough.
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23
Refrigerate until firm, about 1 hour.
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24
Preheat the oven to 425F.
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25
Stack two baking sheets, and line the top one with parchment paper; set aside.
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26
Transfer chilled custard to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806).
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27
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.
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28
Fill the opening with custard; pinch openings to seal.
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29
Transfer filled pastries to prepared baking sheet, about 1 inch apart.
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30
Bake, periodically basting pastries with the accumulated melted butter, until golden brown, 25 to 30 minutes.
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31
Transfer to a wire rack to cool completely.
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32
Before serving, dust with confectioners sugar.
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33
The dough is first passed through a pasta machine.
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34
Once the dough is thin enough, it is spread with a mixture of butter and shortening, and then rolled into a log.
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35
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.
