Chestnut agnolotti
Instructions
The dough: make egg pasta with flour and eggs: put the flour on the Board and break the eggs in the Middle, add a pinch of salt, beat the eggs with a fork.
Work the dough for about 10 minutes; If too soft add a little flour, if too harsh a little water.
Make a big ball and let it rest for a quarter-hour; then pull the dough very thin, using a floured rolling pin and work surface.
The filling: boil the chestnuts, pass them through a sieve and soften with a little milk and a pinch of salt.
The sauce: Saute sausage and onion pieces.
