Mix all the ingredients until fully incorporated. Wrap it up and let it rest in the fridge for 30 minutes.
Roll out a section of the dough using a rolling pin until it's about 5mm thick. Pass it throgh the Pasta Roller Attachment on thickness 1. Repeat on thickensses 2 and 3. Alternatively, you can use a rolling pin to take it to 2mm thick. Cut the dough in 5mm strips. Repeat the process until you use up all your dough.
Wrap the pears (cooled to room temperature) in the dough strips. Paint them with the mix of egg and water.
Bake in a preheated oven at 180°C / 350°F for 1h-1h20min or until the dough is golden.
Serve the pears warm or cold with the sauce.