This recipe serves 2, though there's plenty of leftover filling. To make 4 servings, make a 400 gram batch of pasta dough and reinforce the braising liquid with more vermouth and stock.For the filling…450 grams (1 pound; about 8 to 10 medium) shallots, peeled and halved lengthwise30 grams (2 tablespoons) unsalted butterKosher salt180 ml (¾ cup) dry vermouth240 ml (1 cup) vegetable stock1 large Grana Padano cheese rindA few fresh thyme sprigs70 grams (2½ ounces) finely grated Grana Padano80 grams