Start by preparing the filling. Boil 1 medium size potato, once completely chilled, pass it through potato ricer.
Finely chop mortadella and pistachios. Mix into riced potatoes together with grated Parmesan cheese. Transfer to a a food processor and pulse a couple of times until the filling starts to take a form of paste but still with small but distinctive chunks of mortadella.
Let rest in the fridge while you prepare the pasta dough.
Fresh pasta dough
Measure flour, then sieve it. In that exact order, first measure, THEN sieve.
Add slightly beaten eggs. Mix well until the dough starts to come together. Add extra virgin olive oil.
If kneading by hand, transfer the dough on the table and continue kneading for 5 more minutes until smooth and silky and doesn’t stick to your hands.
If the dough seems too dry, add a tablespoon of water. If it is too soft, add some flour.
Cover with a plastic wrap and let rest for 15 minutes.
Using a large rolling pin roll the dough approximately 1/16 inch thick. That would be 1½ millimeters. If you’re using Marcato Atlas pasta machine, place regulating knob on position 5.Sprinkle with flour as needed to prevent the dough from sticking.
Place a small dollop of Mortadella filling in the center of each square and start to fold.
First, fold 2 opposite corners THEN unite each side (see pictures).
Press lightly to make sure that fagottino will not fall apart. And Voila!
Repeat the process with the rest of the dough.
The Dough: Cut and roll dough in chunks, leaving the rest of the dough covered with a plastic wrap. If you roll and cut all the dough at the same time it’ll get dry and will crack when forming fagottini.Preparing in advance: you can easily freeze fagottini on a tray or sheet pan. Once they’re hard enough, place them in a freezer bag and cook in salty boiling water as needed.
Fagottini Pasta with Mortadella and Pistachios https://www.italianrecipebook.com/fagottini-pasta-mortadella-pistachios/