Instructions
Step 1: Prepare the Dough
Combine the flour and eggs in a large bowl. Add olive oil and mix until the dough comes together.
Knead on a clean surface for 5–7 minutes until the dough is smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 2: Make the Filling
Mash the boiled potato using a ricer or fork.
Finely chop mortadella and pistachios, and combine them with the mashed potato and Parmesan.
Process the mixture briefly until it forms a paste-like consistency with small chunks. Refrigerate until needed.
Step 3: Roll and Cut the Dough
Roll the rested dough into thin sheets (about 1/16 inch thick). If using a pasta machine, set it to the fifth setting.
Cut the dough into 2x2-inch squares.
Step 4: Assemble the Fagottini
Place a small dollop of filling in the center of each square.
Fold two opposite corners together, then pinch the edges to form a bundle. Press lightly to seal.
Step 5: Cook the Fagottini
Boil the Fagottini in salted water for 3–5 minutes, until they float to the surface.
Serve with butter sauce, grated Parmesan, or a light tomato sauce.
Variations and Tips
Vegetarian Alternative: Replace mortadella with finely chopped mushrooms or spinach.
Gluten-Free: Use gluten-free flour blends suitable for pasta.
Make Ahead: Freeze uncooked Fagottini on a tray and transfer them to a freezer bag for later use.
