Blend until smooth and creamy, scraping down the sides as needed to make sure everything is well combined.

Taste and adjust seasoning if necessary.

Transfer the mixture to a bowl or directly into a piping bag, this will make shaping the agnolotti easier later.

Set aside while you prepare the pasta.

Create a well in the centre.

Crack the eggs into the well and beat them with a fork, gradually incorporating the flour from the sides until the mixture thickens to a scrambled-egg consistency.

Use a bench scraper to fold the dough together, cutting through in an up-and-down motion until it becomes evenly shaggy.

Bring it into a mound with your hands and knead for a few minutes until it forms a cohesive ball. If the dough feels dry, lightly wet your hands and keep kneading.

Once it’s slightly dimpled, wrap it in cling film and rest for 10 minutes. Then knead again for 3–4 minutes until smooth — this double rest is key for silky dough.

Wrap tightly again and let it rest for at least 30 minutes, ideally 1 hour or up to 3.

Flatten your piece with your hand or rolling pin, dust lightly with flour, and pass it through the widest roller setting, then the next one.

Fold the sheet in half and repeat this process a few times: this strengthens the dough and gives it a smooth texture.

Continue rolling through the remaining settings, twice per setting, until you reach your preferred thinness. For filled pasta, the second-to-thinnest setting is ideal.

Fold the pasta sheet over the filling and gently press around each mound to remove air.

Pinch firmly between each dollop to seal, pressing the double layer of dough to thin it slightly.

Cut lengthwise close to the filling with a fluted cutter or knife, then cut between each piece to separate the agnolotti.