Forming nests of pasta with the fresh noodles of the "Leonessa" pasta factory cooked in boiling salted water for a couple of minutes: after having drained them, still warm, I placed the pasta strands between two different diameter pasta rings and let them cool . Meanwhile, with the Mozzarella di Bufala Campana Dop, prepare a sauce by heating it, in small pieces, for a few seconds at a time, a couple of times, in the microwave; blend and mix with a few tablespoons of buffalo ricotta to the desired consistency. Trifolate the mushrooms in oil and garlic and blend, keeping a few pieces or whole mushroom, aside. Crumble the taralli with pepper and almonds. Carefully remove the dough cup from the nests, sprinkle with extra virgin olive oil, using a brush; stuff them in the center, with cream of mushrooms, pieces of mozzarella and finish with a few pieces of mushroom; Bake for about ten minutes at 170 ° C, finishing with the grill. Place in a plate, placing each nest of hot tagliolini, on a base of warm mushroom cream and accompanying with the cream of mozzarella; finish sprinkling with freshly ground black pepper and crumbs of taralli, pepper, and almonds.