Whisk the semolina, flour, and salt together in a bowl. Form a well in the center and add the eggs, yolks, and water. Whisk the eggs together and integrate the dry ingredients into the wet.

Once the dough begins to form, knead it until it become smooth and silky. Form the dough into a ball and wrap tightly with plastic wrap. Let the dough rest for 1 hour.

Boil the parsnip, drain and set aside to cool. Place the pear, garlic, parsnip, and salt in a food processor and blitz until smooth. Stir in the mascarpone cheese. Chill for 30 minutes.

Pipe a straight line of filling along the long edge of a pasta sheet. Brush the sheet with beaten egg to ensure a proper seal. Roll the dough away from yourself to enclose the filling.

Pour the neutral oil into a large skillet. Once the oil is shimmering, add the mint a few leaves at a time. The oil should sputter on contact. Transfer the mint to a plate lined with a paper towel.

Cook the agnolotti for 3 mins or until they float to the top. Garnish with hazelnuts, shredded cheese, and fried mint leaves. Serve immediately.