Homemade Triangoli

Filling: Steam potatoes in their skins until very soft. While still hot, remove the skin and press through a potato ricer. Select arugula, remove coarse stems, chop leaves finely. Mix with remaining ingredients into potatoes, season.

Lay out pasta dough on lightly floured surface (caution: dries out quickly!). Cut dough in half lengthwise. Spread nut-sized portions of filling evenly at regular intervals.

Brush edges of dough with water. Pull each outermost corner of dough over filling, pressing firmly. Cut along the edge. Place triangoli together on a lightly floured kitchen towel.

Place triangoli in batches, in a wide frying pan in enough boiling hot salted water. After five to seven minutes, remove with a skimmer and drain well.

Heat the butter and olive oil and toss the triangoli in it. Sprinkle with Parmesan cheese and serve on the spot.

Tortellini: shape triangoli, press up edges, press tips together in front.

Cannelloni: cut dough into wide strips. Form filling in piping bag with large nozzle, roll up.

Strudel: lay out dough on parchment paper. Spread filling evenly on dough, leaving an edge free, brush with water. roll up using paper. Wrap pasta roll in clean kitchen towel, close ends tightly. Place in lightly boiling salted water for twenty to thirty minutes. Next take out

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