Casunziei

Method

Make pasta dough by combining flour, eggs, salt and water, kneading until smooth and elastic, then rest for 30 minutes wrapped in cling film. Boil and mash potatoes, then fry diced pancetta with minced onion and garlic until golden, adding the mashed potato, parsley, salt and pepper to create the filling. Roll out pasta dough very thinly, cut into 8cm squares, place a spoonful of filling on each, then fold diagonally and seal edges by pressing firmly. Bring a large pot of salted water to the boil and cook casunziei for 3-4 minutes until they float and hold for another minute. Meanwhile, melt butter in a large pan and brown the edges slightly. Drain casunziei gently and toss with the browned butter and grated Parmesan, serving immediately with extra cheese and cracked black pepper.