Italian Pasta Variation

Pasta dishes are just always delicious!

For the dough, mix all ingredients together and knead. Then rest the dough in cling film for 1 hour.

Sauté the sage and onion briefly in a little butter.

For the filling, press the cooked and peeled potatoes, mix with the curd cheese and Parmesan, season with salt and pepper. Divide the quantity in half. Knead the basil into one half, stir the sage and onion into the other half.

Form small balls from the quantity. Put the dough through the pasta machine, place the balls on the dough at intervals of about 5 cm and fold the dough over them. Gently press smooth and then cut out with a special cookie cutter or a glass (decorate edges with a fork, etc. to distinguish the two types).

Draw pasta in a large pot of salted water for 5 minutes. Carefully lift pasta out of water with a perforated ladle and arrange on plates, baste with a little brown butter.

Sprinkle with freshly grated Parmesan, decorate with basil leaves and sage leaf.

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