This recipe will show you how to make homemade Agnolotti that you can prepare with any filling or sauce you like. If you’d like to use ricotta as your filling I recommend straining it for at least 1 hour before using.

I also recommend making your sauce in advance so all you need to do is heat it up when you’re ready to cook the Agnolotti. If you’re making a butter sauce you can do this last minute.

Place the flour on a clean work surface and make a large well in the middle. Add the eggs and egg yolk to the well and beat them with a fork.

Start to incorporate the flour into the beaten egg a little at a time until a rough dough forms. Use your hands to bring the dough together and knead the dough for about 10 minutes until smooth and elastic. If you find the dough is too sticky use a little extra flour.

Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for at least 30 minutes. You can make the dough the night before and store it in the fridge overnight (bring it to room temperature before using).

If using our filling, mix the ricotta in a bowl with grated provolone cheese and add a pinch of black pepper then set aside.

Cut the dough in half and keep one half wrapped in plastic wrap while using the other. Press the dough flat enough to fit into the widest setting of your pasta machine (you can use a rolling pin to help).

Pass the dough through the widest setting of your pasta machine (usually number 0) then fold one end into the middle of the dough and the other end directly over it as if you were creating a leaflet. Flatten the dough again and pass it through the widest setting once more. Repeat this process another two times.

Your dough is now ready to roll out. Roll the dough through each setting once finishing on number 6. You may need to cut the dough in half if it gets too long to handle easily.

Lay a sheet of pasta out on your work surface and pipe the filling along the middle of the pasta in one long line leaving about 1 inch free at both ends.

Fold the pasta right over the filling and secure it tightly using the side of your hand or finger (see photos or video for visual explanation).

Pinch along the filling to create roughly 1 inch wide Agnolotti. Trim the excess pasta along the edge then using your pasta wheel swiftly cut through each pinched section to cut the pasta into individual Agnolotti.

Lay the cut Agnolotti on a surface lightly dusted with flour or semolina while you make the rest.

Bring a large pot of water to a boil and salt it well. Add the Agnolotti and boil for around 3 minutes.

Use a slotted spoon to drain the Agnolotti from the water and place directly in your pasta sauce. Toss to coat in your sauce and serve.