Heat the whey in a pan to 90°C (measure with a kitchen thermometer). Add the milk and when it form flakes, remove from the heat. Stand for about 1 hour.
Place a sieve lined with a gauze cloth or cheesecloth over a bowl. Pour in the ricotta mixture and let drip through for at least 4 hours. Collect the whey.
For the pasta dough, sieve the flour onto a work surface, sprinkle over the semolina and form a well in the centre. Add the eggs with 1 tsp salt and knead everything to a firm, smooth dough. If necessary add a little water. Wrap in cling film and leave to rest for 30 minutes.
Knead the dough again and roll into thin sheets in batches. Cut into rectangles (approx. 8 x 12cm) on a floured working surface.
Use a wooden stick to roll theminto to hollow tubes. Cover and leave to rest.
Bring the salted whey to the boil in a large saucepan. Add the pasta and cook for 5-6 minutes until just tender. Season the ricotta with salt and pepper.
Top the drained pasta with ricotta. Top with grated smoked scamorza cheese.