Place the flour and durum wheat semolina in a large enough bowl. Crack the eggs into an indentation in the center. Mix everything together and knead well until a uniform amount is formed. The dough should not stick to your hands. Wrap in plastic wrap and rest in the refrigerator for at least 1 hour.
In the meantime, you can prepare the filling:
Finely dice the onions and pancetta, chop the wild garlic and spinach and parsley.
Sauté the onions with the bacon cubes in a saucepan large enough for the whole filling until translucent. Add the wild garlic and spinach and drop together. Simmer on low heat for about 10 min.
Soak the white bread in water, squeeze well and tear into small shreds. Add them to the filling and mix well.
Remove the stuffing from the heat, add the parsley, season with new spices, salt, pepper and mace (mace also works. Be careful!).
When the filling has cooled a tiny bit, fold in 1 egg and 1 egg yolk. The eggs must not curdle. Set the remaining egg white aside for later.
Now noodle the rested dough in a pasta machine to the thinnest setting. Alternatively, roll out the dough very thinly. Cut the dough into the individually preferred shape and size. Place the filling on each piece of dough, brush the edges with egg white and fold together.
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