Heat the extra virgin olive oil in a large, non-stick saucepan over medium heat. Add the chopped vegetables to the pan and cook them gently until they become soft and fragrant, stirring occasionally.

Once the vegetables are softened, add the ground beef and pork to the pan. Stir the meat occasionally to break it into smaller pieces, ensuring it browns evenly. Let it cook for 5–7 minutes, or until the meat is no longer pink.

Taste the filling to check the seasoning. Add a pinch of salt and a bit of pepper if needed, adjusting to your preference. Mix again to ensure the seasoning is evenly distributed.

Making the Dough: Place the flours on a work surface and create a well in the center. Crack the eggs into the well and gradually mix them with the flour to form a rough dough. Knead for about 10 minutes until the dough is smooth, elastic, and no longer sticky, adjusting with water or flour as needed. Shape the dough into a ball, wrap it in cling film, and let it rest for at least 30 minutes at room temperature.

Rolling the Dough: Dust the work surface with durum wheat flour. Flatten a portion of dough and pass it through a pasta machine set to the widest setting. Fold the dough, roll it through the machine again, and repeat 3-4 times to develop elasticity. Gradually reduce the machine settings to roll the dough thinner, stopping at the second-to-last setting, which is perfect for making stuffed pasta.