In the Mood n 6

Agnolotti del plin

by Daniela for 4 for the Agnolotti pasta 3 whole eggs 1 egg yolk 400 g flour durum wheat semolina as needed for the filling 250 g fresh spinach 200 g borage 100 g fresh ricotta 100 g Parmigiano cheese ½ white onion a few marjoram sprigs 1 tablespoon nutmeg 1 knob of butter salt and pepper to taste to serve 100 g seasoned Robiola di Roccaverano DOP 50 g butter 4 thyme sprigs To make the pasta: make a flour well and put eggs in the middle. Using a fork beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. As the dough begins to thicken, start kneading it on a pastry board until you will get a uniform, smooth and elastic mass. Cover it and rest it for 30 minutes at room temperature.

To make the filling: wash the vegetables and give them a boil in slightly salted water.

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