Handmade Potato & Taleggio Tortelli

To make the pasta dough, dry blend the semolina and the flour together. Pour out onto a clean work surface and create a well in the centre. Add the eggs and, using a fork, beat the eggs together. Slowly incorporate the flour into the centre of the well until you have a thick paste. Bring the walls of flour into the paste and knead until you have a smooth, springy dough. Wrap in cling film, or cover with an upturned bowl and rest for 30 mins. You can also knead the dough in the smeg stand mixer using the dough hook attachment.

To make the filling, peel and cut the potatoes into equal-sized pieces. Add to a pan, cover with cold water and season with salt. Bring to a simmer and cook until soft. Drain and allow the potatoes to steam dry. Mash the cooked potatoes with the other stuffing ingredients until homogeneous. Season with salt and pepper.

Roll out the pasta using the Smeg pasta roller attachment. Pass one-third of the dough through the widest setting, and keep working your way down until you have landed on the second thinnest setting. Cut the pasta sheets into squares and cover with a damp towel. Repeat until all the pasta is rolled out.

To make the tortelli, add a half teaspoon of filling to the centre of a square of pasta. Dab some water over two of the edges. Fold the square roughly in half, intentionally not lining up tjhe corners. Wrap the pasta around your fingers and squeeze the two halves together to connect the pasta into a round. Repeat with the remaining pasta.

Bring a large pot of salted water to a boil. Add the butter to a sauté pan and set over a medium heat. Add the hazelnuts and cook until nut brown. Chuck in the sage leaves and cook until fragrant. Toss the pasta into the boiling water and cook for 60-90 seconds. Transfer to the hot butter with a big ladle of pasta water. Toss, toss, toss until the sauce is creamy and emulsified and the pasta is nicely glazed in brown butter. Finish with lemon and salt.

Divide between warm plates and serve.