Ingredients Wheat flour and eggs. For the filling, ricotta and parsley.
How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs. The dough is left to rest, then rolled into a thin sheet, and small disks are cut with a fluted pasta cutter. A teaspoon of filling is placed in the center of each disk, the disk is folded into a half-moon, and the edge is sealed well. To make a larger pasta, the sheet is cut into roughly 2-inch (5-cm) squares, and each square is filled and folded into a triangle. Both shapes are boiled in plenty of salted water.
