Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Remove Filling from refrigeration an hour before forming the tortelloni.
Divide Pasta dough in half. Only work with a quarter recipe of dough at a time to preserve moisture and prevent the pasta from drying out.
Using a rolling pin, flatten the Pasta dough while forming it into a rectangular shape.
Using a pasta sheeter, place flattened Pasta dough through on the thickest setting and fold it onto itself into thirds. Repeat this process one more time on the thickest setting.
Fold Pasta dough into thirds twice more on the next setting.
After this step, send stretched dough through pasta sheeter on each setting once, gradually decreasing the thinness until it has reached its thinnest setting.
Pass back through on the thinnest setting twice more.
Trim any uneven ends. Measure into sheets approximately 23" in length and 10" in width onto a semolina flour dusted work surface.
Whisk the eggs together to create an egg wash.
Brush a 5" wide strip of egg wash down the center of the entire length of the pasta sheet.
Pipe 2 lines of the Mint Filling down the entire length of the pasta sheet, one just above the strip of egg wash, and the other just below.
Gently fold the front edge of the pasta sheet tightly over the filling. Fold again so that the flap is in contact with the bottom 1/4" egg wash. Repeat this process with the back edge of the pasta.
Press a wooden dowel against filling to gently tighten and remove any excess air.
Starting at one end of the pasta sheet, press and seal each agnolotti with your thumb and index finger 3/4" apart, pinching both ends of the filling to seal the edges.
Using a fluted pasta wheel, cut down the entire length of the pasta sheet between the two rows of agnolotti.
Using a fluted pasta wheel, cut in between each agnolotti, leaving 1/8" of a sealed edge on either side.
Repeat this process with each pasta sheet.
Dust a layer of semolina flour into clean pasta storage containers.
Transfer the agnolotti into these containers, leaving space between each piece.
Dust another layer of semolina flour over the pasta.
Cover, label, date and store refrigerated.
—