Sweet and savoury together, but also mint and chocolate coming together, our recipe today is a mix of flavours and contrasts: After-eight egg pasta triangles.
A pleasant pasta enclosing a soft filling with an intense flavour. In short, an appetising first course to surprise with something new and unexpected.

If you love fresh pasta, also try Sardinian Culurgiones a work of art of workmanship and taste!

After-eight egg pasta triangles

29.48g carbohydrates per 100g

Ingredients for the egg pasta for 8 persons

• 500g fresh pasta flour mix, brand Molino Dallagiovanna**
• 5 eggs
• 15g bitter cocoa powder*
• 40g water
• 20g extra virgin olive oil
• 3g salt

Ingredients for stuffing

• 400g boiled and mashed potatoes 300g freshly grated sweet Pecorino cheese
• 30g grated medium-aged Pecorino cheese
• 30g extra virgin olive oil
• 10g chopped mint
• 1 clove of garlic, finely chopped
• milk and salt as needed

** Ingredients specific for celiacs

Preparation

1. Prepare the dough by mixing flour, eggs, cocoa, water, oil and salt by hand or in a planetary mixer. In no time, you will obtain a smooth and elastic dough. Wrap it in cling film and let it rest.
2. Meanwhile, prepare the filling.
   Put the grated cheese and the mashed potatoes in a bowl and mix well until an even mixture is obtained. Heat the olive oil in a small pan and as soon as it is hot, add the chopped garlic and stir; turn off the heat and add the chopped mint. Let it rest for a minute, then pour the aromatic oil over the potato and Pecorino mixture. Mix well, add salt to taste and, if the mixture is too thick, soften it with a few tablespoons of warm milk.
3. Now, take the dough and roll it out with a pastry cutter to the penultimate or third last hole; with a toothed cutter, cut 8cm squares.
   Using a teaspoon, or your hands, place the filling in the centre of the square, then close forming a triangle and pinching the edges together to seal the ravioli tightly.
   Bring the water to the boil, salt it lightly and gently toss in the triangles. After a few minutes, drain them and dress them with melted butter together with a few mint leaves and grated Parmesan or Pecorino cheese.

Version with gluten of After-eight egg pasta triangles

Replace gluten-free flour with wheat flour and reduce the amount of water used to 15g.