Ingredients Wheat flour, salt, and eggs. For the filling, cotechino, parmigiano, and eggs.
How Made The flour is sifted with a pinch of salt onto a wooden board and kneaded long and energetically with eggs until the dough is smooth and firm. The dough is wrapped in a dish towel and left to rest, then rolled out into a thin sheet. A pasta cutter is used to cut disks 2½ to 3¼ inches (6 to 8 cm) in diameter, and a teaspoon of filling is placed in the center of each disk. The disks are closed in a half-moon and the edges carefully sealed. They are boiled in plenty of salted water.
