For the orecchiette:
Combine all ingredients and allow the dough to rest in quiet repose for at least one hour.
Shape each orecchiette meticulously using the tip of a knife.

For the udon:
Incorporate all ingredients and leave the dough to rest for at least one hour.
Roll out the dough, folding it repeatedly to bestow strength using the pasta machine.
Continue this dance until a thickness of 2.5 mm is elegantly achieved.

For the udon sauce:
Reduce the essence of juniper.
Incorporate the butter, whisking to emulsify the sauce into a velvety nectar.
Season with the refined depth of ancestral anchovy colatura.

For the turnip greens purée:
Blanch the verdant leaves in salted water for a brief 2-3 minutes.
Plunge them instantly into ice water to preserve their vibrant soul.
Purée the leaves in the Thermomix to a silken texture.
Season of the earth with salt, pepper, a touch of chili, olive oil, and anchovy colatura.

For the blanched turnip green leaves:
Sauté gently in a pan with olive oil, anchovy colatura, and the subtle warmth of Espelette pepper.

For the composition:
Cook the orecchiette for 4-5 minutes, and once cooked, gently sear their rounded domes with a culinary torch.
Cook the udon for 3 minutes.
In a pan, pour the sauce and toss the udon alongside the pasta in harmonious union.
Upon a flat plate, gracefully arrange two quenelles of the purée.
Nestle the folded udon and place the orecchiette upon them like treasures.
Drizzle the remaining sauce from the pan.
Garnish with the blanched turnip green leaves.
Serve alongside a saucière filled with additional udon sauce.