For the Scarpinocc Dough: In the bowl of a stand mixer fitted with a hook, combine flours, add yolks, and mix. When dough comes together, let hook knead dough for 15 minutes, until smooth and elastic.

For the Scarpinocc Filling: To a food processor with cheeses, add cream and process until smooth. Add yolks and process 2 minutes, until combined.

For the Scarpinocc: On a floured work surface, roll out Scarpinocc Dough. Using a pasta machine, flatten dough into sheet(s) 3 to 4 millimeters thick. Cut into 2- by 3-inch rectangles. Pipe Scarpinocc Filling lengthwise down center of rectangles, leaving a ¼-inch edge of dough around circumference. Using your finger, brush water around edges. Bring long edges together creating a tube. Flip seam side down. Seal short ends by pressing to create a small, lengthwise ridge on either side of stuffed part of pasta. Using a finger, press center of pasta to form a small dimple. Pasta should look like a wrapped candy with a dimple. Transfer Scarpinocc to a sheet tray dusted with flour.

For the Brodo: In a heavy pot, heat oil and sweat garlic, onion, fennel, carrot, and celery until tender; season with bay leaves and salt. Add saffron and vadouvan. When fragrant, deglaze with wine. When alcohol has cooked out, add 1¾ gallons water. Simmer 2½ hours. Strain through a chinois.

To Assemble and Serve: Bring a large pot of salted water to boil. Cook 7 Scarpinocc until tender; drain. In a pan over medium flame, heat Brodo to simmer. Add Scarpinocc, tossing to coat pasta. Transfer to a serving bowl. Finish with hazelnuts and parmesan.