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1
Place egg and flour in a bowl and mix with a fork until it resembles bread crumbs.
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2
At this point use your hands to bring the mixture together to form a dough.
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3
Place the dough on a lightly floured work service and kneed until shiny.
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4
Cover with plastic wrap and let rest for about 1/2 hour.
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5
While the dough is resting, make your filling by mixing together the ricotta, lemon zest, nutmeg, mint and Parmesan - you may want to reserve a little Parmesan and mint for serving - and then carefully season to balance the flavours.
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6
Squeeze a little lemon juice into the mix to loosen it a bit.
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7
If you're partial to a little bit more Parmesan, mint or lemon, then do personalize the dish to your liking.
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8
Roll good teaspoons of the mix into little balls ready to fill your caramella.
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9
Run dough through pasta machine on its thickest setting a until it is smooth and shiny.
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10
Reduce setting each time until the pasta is roughly as thick as a beer mat.
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11
Cut the pasta into 10 (4 by 2 1/2-inch) rectangles.
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12
Fill the middle with the little balls of filling and brush lightly with water.
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13
Roll up.
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14
Keep on a flour-dusted baking sheet in the refrigerator until you need them, and try to cook them as fresh as possible.
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15
Make as many as you can, but I like to serve about 4 per person.
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16
To serve, place the caramella in boiling salted water for 3 to 4 minutes, then drain, reserving some of the cooking water.
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17
Melt 3 good knobs of butter in a non-stick pan with the juice of 1/2 a lemon and a couple of tablespoons of the reserved cooking water.
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18
Season a little, and toss the pasta in this flavoured butter.
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19
Serve straight away with a little extra Parmesan and mint scattered over the top.
