Hand–made cavatelli, with sauce of mild Gorgonzola PDO and melon tartare - Gorgonzola DOP

Ingredients

• 280 g flour of durum wheat semolina (of Senatore Cappelli type (also whole wheat))
• 120 g flour from Venere rice
• Acqua (lukewarm)
• salt
• 30 g butter
• 20 g 00 type flour
• 3 dl milk (whole)
• 180 g Gorgonzola PDO (mild)
• 60 g flour from Venere rice
• 45 g butter (cold from the refrigerator)
• 25 g Grana Padano cheese (grated)
• 30 g hazelnuts (toasted)
• pepper
• Mantuan melon PGI (( with reticulated skin))