Making the Pasta Dough

1. Combine the flour and salt. Place the flour on a clean work surface forming a mound. Create a well in the middle.
2. 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. 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 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

1. 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

1. Lightly flour your work surface. Cut off a piece of dough, keeping the rest covered in plastic to prevent drying out.
2. Run the dough through your pasta machine starting with the largest setting, then through each successive setting until about 1/16th-inch thick.
3. 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.
4. 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.
5. 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

1. 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.
2. Meanwhile, heat a skillet over medium heat (approximately 300°F/150°C). Melt 4 tablespoons of butter, adding 2 tablespoons of pasta water and swirling to combine.
3. 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.
4. Transfer to serving plates with a slotted spoon. Spoon a little hot butter on top and drizzle with balsamic vinegar. Serve immediately.

Freezing Leftovers

1. Let any leftover scarpinocc dry out a bit, then store in plastic bags or airtight containers.