In a mixer with dough hook attachment, add flour, semolina and 225 g water. Mix on speed 3/high-speed for 2 minutes. Add 225 g of water in 2 minute intervals. Total mix time is 8 minutes. Change the speed to 1/low. Mix for 20 minutes until the dough is smooth, silky and elastic. Allow the dough to rest 30 mins. Roll out and divide dough. Shape. Make into 80 g portions.

Pull leaves from chard and rough chop. Save the ribs and cut into ¼” pieces. In a rondeau (or wide, shallow pot), add oil and heat until smoking. Add ribs and sauté for 2 - 3 minutes until slightly translucent. Reduce to medium heat. Add onion, garlic and chilli. Sweat for 10 minutes. Add the chard leaves. Reduce to low heat. Cover and cook for 20 minutes. Periodically stirring. Mixture should be homogenous and very soft. Cool, and chop very fine.

Mix all the seasoning together, except the garlic. Mix with pork butt and pork fat. Let cure overnight. Add garlic and mix. Grind on medium die, 10 mm. Divide into 4989g portions (~50 orders per portion). Refrigerate or freeze the remainder. In a rondeau (or wide, shallow pot) without oil, render the fat from the sausage, break into small pieces and cook until cooked through but not browned. Transfer to a 'hotel' or counter pan and place into the walk in. Cool. Re-emulsify the fat and meat.

In a sauté pan, put sausage and Swiss chard. Place on medium-high heat. Break up into small pieces and cook until golden brown, add Aleppo pepper. Deglaze with chicken stock and add butter. Drop in the orecchiette and cook for 2 minutes. Reduce sauce by ¼. Add pasta and fennel pollen. Continuously toss the pasta to coat with sauce. Add extra virgin olive oil. Continuously toss the pasta to coat with sauce. Add 35 g chicken stock and reduce by ½. Off the heat, toss with 15g 50/50 cheese. Toss and emulsify until you have a thick nappe consistency. Adjust consistency with chicken stock.