On a work surface, combine the all-purpose flour and semolina flour. Make a well in the center and crack the egg into it. Start incorporating the flour with a fork, then knead by hand until you get a smooth and elastic dough.

Shape it into a ball, wrap it in plastic wrap (or cover it with a bowl), and let it rest for about 30 minutes at room temperature.

After resting, roll out the dough using a rolling pin or a pasta machine and cut it into your preferred shape: tagliatelle, pappardelle, or even rustic maltagliati.

Meanwhile, clean the Brussels sprouts by removing the outer leaves and trimming the base. Slice them in half or thinly slice them.

Cut the speck into small cubes. In a large pan, heat a drizzle of extra virgin olive oil and sauté the speck until it becomes lightly crispy and fragrant.

Add the Brussels sprouts and let them cook together with the speck for a few minutes so they absorb the flavor. Deglaze with the white wine (I chose Vernaccia) and let the alcohol evaporate. Continue cooking until the sprouts are tender but still slightly crisp. Adjust with salt and pepper.