Making the Pasta Dough:

1. Mix Ingredients:
   • Combine the flour and salt. Place the flour on a clean work surface forming a mound. Create a well in the middle.
2. Incorporate Eggs:
   • Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the eggs without disturbing the walls of the flour. Gradually incorporate the flour into the egg mixture until you have a solid mass.
3. Form the Dough:
   • With your hands, start folding and forming the dough, incorporating the rest of the flour until you have a stiff, solid mass, removing any dry clumps.
4. Knead the Dough:
   • Knead the dough by driving the heel of your hand into it, rotating 45 degrees, and repeating until it is firm, bouncy, and has a smooth, silken texture. Tightly wrap in plastic and let rest for 30 minutes.

Preparing the Taleggio Filling:

5. Blend Ingredients:
   • Place the Taleggio, cream, and black pepper in a food processor. Process until very smooth. Spoon the filling into a pastry bag.

Forming the Scarpinocc:

6. Prepare Work Surface:
   • Lightly flour your work surface. Cut off a piece of dough, keeping the rest covered in plastic to prevent drying out.
7. Roll the Dough:
   • Run the dough through your pasta machine starting with the largest setting, then through each successive setting until about 1/16th-inch thick.
8. Cut the Dough:
   • Cut the dough into 2-inch by 2 1/2-inch pieces. Work quickly to prevent the dough from drying out, keeping a spray bottle nearby to lightly mist the dough if necessary.
9. Pipe the Filling:
   • Pipe a stripe of filling in the middle of each rectangle, leaving a 1/4-inch base around the edges. Fold the pasta over in thirds lengthwise, seam on the bottom.
10. Shape the Scarpinocc:
    • Pinch the ends of the pasta, forming a ridge at the top of the ends. Press the center of the pasta to form a dimple. Repeat with the remaining pasta and filling.

Cooking the Scarpinocc:

11. Cook the Pasta:
    • Bring a pot of salted water to a boil. Drop in the pasta in batches and cook until 80% cooked through, just a minute or two.
12. Prepare the Sauce:
    • Meanwhile, heat a skillet over medium heat. Melt 4 tablespoons of butter, adding 2 tablespoons of pasta water and swirling to combine.
13. Toss the Pasta:
    • Transfer the pasta to the skillet with a slotted spoon and gently toss in the butter. Cook for another minute or two until al dente.
14. Serve:
    • Transfer to serving plates with a slotted spoon. Spoon a little hot butter on top and drizzle with balsamic vinegar. Serve immediately.

Freezing Leftovers:

15. Freeze the Scarpinocc:
    • Let any leftover scarpinocc dry out a bit, then store in plastic bags or airtight containers.