Whisk together water, yeast, sugar. Cover 5 min

Add olive oil, 1/2 the flour beat for 15 sec. Add rest of flour, low beat for 2 min. Knead by hand 3/4 min.

In grease bowl allow to rise for 1/2 hours.

Combine ricotta, 2c mozzarella, 1/8 parmesan and romano, 1 LG egg, black pepper. Mix well, fridge for 1 hour

In stand mixer mix 3 LG egg 2 cups flour tbl olive oil 1 tsp kosher salt 10 min until smooth and elastic. Plastic wrap tight. Sit for 30 min

Crush tomatoes in bowl by hand not too small

In large pot with lid add olive oil,red pepper, garlic, Italian seasoning (some) sugar,salt,pepper. Slowly bring to high heat when garlic cooks cook 5 more min

Remove from heat. Add tomatoes, med-high heat stir till boil, reduce to dinner. 90 minutes

Roll out garlic knots 16 1 inch strips. Roll each into 8 inch strips, fill with mozzarella and knot. Line on baking sheet and cover 30 min.

Mix butter, garlic Italian seasoning and salt. Top garlic knots bake 400 for 18-23 min

Rolling out pasta dough 30 cm long 3 mm thick. Fill with 1 tsp ricotta mixture

Roll over pasta dough and seal, trim extra pasta. Pinch btw fillingfold forward and separate with knife

Boil large pot salted water, cook pasta 2/3 minutes